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.
SARAH BERNHARDT COOKIES
Sarah Bernhardt cookies are as multilayered as their namesake, the famed French actress who once starred in the title role of "Hamlet." An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 11
Steps:
- Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
- Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
- Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
- Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
- Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
- Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
- Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
- Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.
M&M COOKIES
These easy one-bowl cookies make the best gifts and add nostalgia to any cookie plate. But they're also great for when you just want a really good homemade cookie as quickly as possible. This part is essential: The butter must be soft enough to whisk by hand. Use butter that's been sitting at room temperature for a long while, even overnight or up to 24 hours. Chopping the M&M's into rainbow shards creates a more even distribution of chocolate and candy coating throughout the dough. When these cookies bake, they will rise slightly then fall as they cool, one of the most beautiful indicators of deep chewiness.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 30m
Yield About 16 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
- In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M's, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.
- Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.
SARAH'S FAVORITE MOLASSES SPICE COOKIES
When my daughter was young I was blessed to be an at home Mom. I would bake dozens of different types of cookies for the Christmas holiday. Now that I work fulltime each family member gets to chose a couple cookies for me to bake. This past year Sarah made these for all to enjoy. We do not double this recipe as the dough is stiff and its very hard to stir in larger batches.
Provided by Goat mom
Categories Dessert
Time 1h39m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Beat shortening at medium speed with electric mixer untill fluffy; gradually add 1 cup sugar, beating well. Add egg and molasses; mix well.
- Combine flour,baking soda, salt and spices, mix well. Add one fourth of flour mixture at a time to creamed mixture, beating untill smooth after each addition. cover and chill 1 hour.
- Shape dough into 1 inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake at 375 for 9-11 minutes, tops will crack. Remove to wire racks to cool.
Nutrition Facts : Calories 844.7, Fat 40.4, SaturatedFat 10.2, Cholesterol 52.9, Sodium 487.5, Carbohydrate 114.8, Fiber 2.2, Sugar 62, Protein 8.1
SARAH'S M & M COOKIES
This came from a lady that worked for Sarah. She would bring them to work in a little baggie for her lunch. I think between Sarah and the other gal that worked there, Sharon seldom had any cookies left by lunch time.
Provided by Hill Family
Categories Drop Cookies
Time 20m
Yield 9-10 dozen
Number Of Ingredients 11
Steps:
- Cream together shortening and sugars.
- Add vanilla and eggs, then dry ingredients.
- Add the flour as the recipe states, in those increments, mixing at each addition.
- Bake for 8 min at 375 on an ungreased cookie sheet. Do Not Over bake.
- I know the flour looks weired but thats the way Sharon did it and hers all ways turned out great-- I tried doing it differently and they were not as good.
Nutrition Facts : Calories 1169.2, Fat 57.6, SaturatedFat 18, Cholesterol 88.8, Sodium 870.4, Carbohydrate 152.4, Fiber 3, Sugar 98.2, Protein 11.6
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