M&M cookies

Helloooow cookies!
How gorgeous are you?
Yes, I made these cookies for easter and yes, that was quite some time ago already.
But better late than never, right?


For Easter I'd made m&m and chocolate chip cookies in the shape of eggs. Well, I tried to, not all of them turned out so beautifully...
They're two of my favourite cookies, so I just had to include them in the Easter brunch. They're just soo good!! I think I loved the m&m ones the best, because the chocolate chip cookies dried out a bit more after I cut them into egg shapes right after they came out of the oven, so I recommend you don't cut them, but just leave them the way they are.
And well, as I'm not feeling very well, I'm gonna end this post now. Yes, I should've probably made a longer post since I also didn't post at all for some time, but I'm not feeling good at all.... I'm not sick a lot, and now it's my birthday (Yeeh!) , and ofcourse, then I´m sick... But well, here´s the recipe! Hope you enjoy it! (the recipe for the chocolate chip cookies is the same as the one in an earlier post I wrote)

M&M Cookies
from How Sweet It Is
makes 18 large or 36 small cookies
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini m&m’s (or something else that you love)
Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.
Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.
Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be
soft and puffy. Do not over bake. Let cool completely then dig in!

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