Recipe: M&M Cookies

7.03.2012

Ingredients: 2 cups minus 2 tbsp. cake flour, 1 1/3 cups bread flour, 1 1/4 tsp. baking soda, 1 1/2 tsp. baking powder, 1 1/2 tsp. coarse salt, 2 1/2 stick unsalted softened butter, 2 1/4 & 2 tbsp. cups light brown sugar, 2 large eggs, 22 tsp. vanilla extract, 2 big bags worth of red, blue, and brown m & m's 

Directions:
  1. I used this chocolate chip cookie recipe with a few tweaks of my own. I didn't realize I didn't have enough granulated sugar until after I started so I used light brown sugar for all sugar measurements. I substituted the chocolate chips for specific colors of m&m's so the exact amount is unknown and can vary . My dough made 60 large (5") cookies.
  2. Sift flours, baking sodas and salt in a bowl and set aside.
  3. Combine all of your sugars and butter in a separate bowl, mix until light and fluffy. One by one, add in your eggs followed by the vanilla. Mix, mix, mix!
  4. Gradually start adding in your flour mixture. Your dough should start turning thicker and sticky as you mix. If mixing by hand (like me!) think of this as an arm workout and get rid of as many bumps as possible.
  5. Add in your m&m's and mix well.
  6. Because my bowl was so tiny, I found it easier to mix with my hands to make sure the chocolates spread throughout the dough.
  7. Lump into a shape of sorts and wrap tightly in cling warp. Refrigerate for 36 hours.
  8. When ready to bake, take out dough and let it soften a bit. Preheat your oven to 350 F.  Brake off chunks and roll into golf ball sized balls.
  9. Softly squish the golf balls flat, shaping them in to round pieces. Be careful not to make them too thin or they will over bake!
  10. Place dough onto baking trays lined with grease proof paper. You should be able to fit 6 per tray. Lightly sprinkle salt over tops for a salty-sweet finish. Bake for 20 minutes or until golden brown.
  11. Remove tray from oven and let your cookies cool down for 10 minutes still on the grease proof paper on top of a wire rack.
  12. Now place cookies directly on a wire rack and let them cool completely before devouring them. Coordinating your dough making day and baking day to allow for the 36 refrigerated hours is the key to the rich taste here so make sure you plan accordingly. Cookies are good for about a week... but they probably won't last you that long!
I had been wanting to try this recipe for the longest time and thought a Fourth of July picnic would be the perfect debut for them! I'm happy to report back that they were very well received and even hubs couldn't help himself from having one before hand... or two or three! They were super easy to make and I think adding in a little festive color made them extra special. Any little helper would have fun picking out the right colors... and eating a few here and there too!

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