It seems that I am on a cookie baking spree this month! I've made Oatmeal Chocolate Chip Cookies, Chocolate "Bits" Cookies, and now Mini M&M Cookies! Jacob and my coworkers have enjoyed been enjoying my experiments in cookie baking.
The special ingredient in these cookies that make them thick and chewy is the cornstarch. The recipe is pretty easy- just used a whisk and a large bowl- didn't even need my KitchenAid.
Preheat the oven to 325 degrees. Take the dough out of the fridge and let it come to room temperature. Roll dough into balls and place on cookie sheet- I put them on a silpat. Cook for 11-13 minutes. The cookies will not change much in color except for the edges along the cookie sheet.
Inspiration
I got the recipe for these cookies at Sally's Baking Addiction. She has a ton of great chocolate chip cookie recipes. If you're looking for a bunch of cookie recipes, you should check out her blog! Her recipe was originally for chocolate chip cookies, but I had mini M&Ms on hand, so why not?!
The special ingredient in these cookies that make them thick and chewy is the cornstarch. The recipe is pretty easy- just used a whisk and a large bowl- didn't even need my KitchenAid.
Ingredients
3/4 cup unsalted butter, melted
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract (I used vanilla bean paste)
2 & 1/4 cup all purpose flour
1 teaspoon baking soda
1 & 1/2 teaspoon cornstarch
1/2 teaspoon salt
1 cup mini M&Ms
Directions
In a medium bowl...
1. Mix together melted butter, brown sugar and granulated sugar.
I used a whisk. Make sure that you mix it really well so
no lumps of brown sugar remain in the mixture.
I used a whisk. Make sure that you mix it really well so
no lumps of brown sugar remain in the mixture.
2. Whisk in egg, extra egg yolk, and vanilla. Mix well.
3. Mix in wet ingredients: flour, baking soda, cornstarch, salt.
The dough is going to be very dense at this point, but make sure
to mix it well so there are no streaks of dry ingredients.
The dough is going to be very dense at this point, but make sure
to mix it well so there are no streaks of dry ingredients.
4. Mix in mini M&Ms. The melted butter makes it so they
wont stick to the outside of the dough very well, but try to
disperse them evenly within the dough.
wont stick to the outside of the dough very well, but try to
disperse them evenly within the dough.
Chill dough in the refrigerator for 2 hours
(you can chill it for up to 3 days if you want to wait to bake it).
Preheat the oven to 325 degrees. Take the dough out of the fridge and let it come to room temperature. Roll dough into balls and place on cookie sheet- I put them on a silpat. Cook for 11-13 minutes. The cookies will not change much in color except for the edges along the cookie sheet.
Inspiration
I got the recipe for these cookies at Sally's Baking Addiction. She has a ton of great chocolate chip cookie recipes. If you're looking for a bunch of cookie recipes, you should check out her blog! Her recipe was originally for chocolate chip cookies, but I had mini M&Ms on hand, so why not?!
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