Sunday, April 27, 2014

any season m&m cookies.




Before I start, I am so sorry I have been M.I.A. since...late March. I've been busy training for my mini marathon and work in general. BUT- I am back now :) And I hope I can use this awesome cookie recipe to convince you to forgive me.



M&Ms are definitely NOT my favorite candy. I think they are slightly boring as far as candy is concerned. I DO, however,  love them in baked goods, snack mix, trail mix, etc. My favorite M&Ms are the seasonal ones, like the Easter/Spring pastel ones. 


I found this M&M cookie recipe from Averie Cooks. She described these cookies as soft and chewy. Naturally, I was ALL over that. Best of all, that statement was more than true. These cookies were soft, chewy, and just plain delightful. They are perfect for any season (or holiday)- hence my name for them ;)


Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional/to taste
1 1/2 cups plain M&Ms

Directions:
  1. Beat butter and sugars together with stand mixer or hand mixer. Add egg and vanilla. Beat again, until everything is light and fluffy.
  2. Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined.
  3. Fold in M&Ms by hand.
  4. Form dough balls with scoop or with your spoon/hands. Flatten dough balls slightly.  Place on a plate and freeze for 10 minutes.   Do not bake with warm dough because cookies will spread.
  5. Preheat oven to 350F. Line a baking sheet with parchment. Place them on the baking sheet, spaced at least 2 inches apart; I bake 9ish cookies per sheet. Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Cookie dough can be frozen up to 3 months and baked later, OR refrigerated 5-7 days and baked later.




Recipe Source: Averie Cooks

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