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pastel m &m's (1)

I’m sending these cookies to my friend and her co-workers who live in Seattle, Washington for Easter; as well as other special treats. You’re probably saying to yourself that these look familiar, yes they do the above photo is made from a chocolate chip cookie dough, all I did was replace the chocolate chips for pastel M&M’s.

On the other holidays use pink M&M’s for Valentines Day, use green for St. Patrick’s Day, use red, white, & blue for July 4th, use vibrant green and orange for Halloween, and  for Christmas use red and green color. If you’re having a wedding or any special event match the M&M’s to the color scheme. To buy individual color M&M’s checkout Candy Warehouse.

M & M’s Cookie Recipe: yields 4 dozen 3 inch cookies or 15 large cookies

2 cups flour                                                          1 large egg

1 1/4 t. baking soda                                              1 large egg yolk

3/4 cup (1 1/2 sticks) unsalted butter, softened       1 1/2 t. pure vanilla extract

2/3 cup white sugar                                               1/4 t. salt

2/3 cup firmly packed light brown sugar                   1 cup of plain M&M’s candies

Instructions:

1. Preheat oven to 350 F Line two baking sheets with parchment paper or if using an insulated baking sheet no need to use parchment paper.

2. in a large bowl whisk together the flour, baking soda, and salt.

3. In a mixing bowl, on medium speed beat together the butter and both sugars until light and fluffy for about 2-3 minutes. Stop the machine, scrap down the sides of the bowl with a rubber spatula. Add the egg and egg yolk, beating until well combine. Beat in vanilla extract.

4. Scrape the sides of the bowl; on low-speed gradually add the flour mixture to the butter mixture beat until well combine, scrape down the bowl after each flour addition. If the batter is very soft, cover and refrigerate for 30-1 hour or overnight.

5. Using a 1 Tablespoon cookie scoop for the small cookies or for the large cookies use a 1/4 cup leveling the top, to form the large balls. For small balls place 9-12 pieces on a baking sheet, gently flatten each ball of dough into 1 1/2 ” round inch round.

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For large balls place six balls of dough on a baking sheet, gently flatten each ball dough into a 2 1/2 inch round. Completely cover the cookies with the M&M’s, gently press the candies into the dough.

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6. Bake small cookies for 8-10 minutes or until lightly brown. Bake large cookies for 14-17 minutes. Be sure you rotate the baking trays halfway through the baking time. Both sizes will seem a little soft in the middle but they will firm up as they cool. Remove the cookies from the oven let the cookies cool for 2-3 minutes on the baking sheet then transfer to a cooling rack.

For the small cookies after the first 5 minutes, you want to add more candies at this point.

HAPPY BAKING!

 

 

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