SOFT AND CHEWY M&M COOKIES
The BEST Soft and Chewy M&M Cookies. Crisp chewy edges, soft centers and loaded with colorful M&M's. Everyone goes crazy for these.
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 29m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
- Gently stir in M&M's/chocolate chips - I usually add about 3/4 cup into the batter, the rest get pressed on top of the cookies before baking.
- Scoop balls of dough, between 1.5 and 2.5 tablespoon portions (a little smaller or a little larger than a golf ball). Drop dough onto prepared baking sheets leaving an inch or two for spreading. I like to mound the dough balls so that they're higher rather than wider (for thicker cookies). Using the remaining M&M's/chocolate chips, nestle several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous.
- Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone, this will create a soft cookie. For a crispier cookie, continue baking for another minute or two. See note about getting perfectly round cookies.
- Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.
Nutrition Facts : Calories 190 kcal, Carbohydrate 26 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 72 mg, Sugar 18 g, ServingSize 1 serving
THE BEST M&M COOKIES
We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them -- the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, baking soda and salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
SOFT M&M COOKIES
Steps:
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Using an electric mixer, cream your butter and shortening for about 2 minutes, until pale.
- Add sugars and mix until well combined.
- Add your eggs, vanilla and milk & mix.
- Whisk together flour, pudding mix, baking soda and salt.
- Pour into butter mixture and mix until flour is completely incorporated.
- Stir in mini chocolate chips and half the bag of mini M&M's. (Place the other half of the M&M's in a small bowl.
- Scoop dough level using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M's, so that candies coat the top part of the cookie dough ball.
- Place balls about 1.5-2" inches apart on the baking sheet.
- Bake for 11-12 minutes until cookies just barely begin to lightly brown on the sides. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
Nutrition Facts : Calories 130 kcal, Carbohydrate 19 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 101 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
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