May 20, 2017

M&M's Cookies


What to do with a huge bag of plain M&M's that were leftover from the office ice cream sundae party?  Such was the predicament I found myself in recently.  Most people would just eat them, but that thought wasn't the most appealing to me since I've got more of a salty tooth than a sweet one.

Then I remembered those huge M&M cookies that you can find in almost every bakery and supermarket in America and I knew that was what I was going to make.  No mystery to them people.  They're basically chocolate chip cookies with the candies replacing the chips.  I under bake them just slightly so that they maintain a moist and chewy texture.   Give them a try!

M&M's Cookies

Makes about 2 dozen cookies

1 cup unsalted butter, room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar 
1/2 teaspoon salt
2 cups plain M&M's, plus more to press on top

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking soda, cream of tartar and salt.  Set aside.

Cream butter, brown sugar and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy, scraping down bowl as necessary.  Beat in the eggs and vanilla extract until combined.

With the mixer on low, slowly add the flour mixture and beat slowly until all the flour is incorporated.  Add the M&M's and mix until just combined.

Drop dough by rounded tablespoons on to a parchment lined baking sheet.  Press 2-3 candies on top of each round of dough.  

Bake for about 18 minutes or until golden brown. 





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