The Best M&M's Cookies
Votes: 2
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Nutritional value per serving:
Calories 298, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 41 G., fiber 1 G., cholesterol 43 mg, sodium 155 mg, sugar 29 G.
Calories 298, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 41 G., fiber 1 G., cholesterol 43 mg, sodium 155 mg, sugar 29 G.
If you love chocolate chip cookies, be sure to try these with M&M's. These cookies are incredibly bright and festive, a delight for both kids and adults. Plus, this recipe uses a little more dark brown sugar than usual to make the cookies even softer and moister inside. Size is also important: bake large cookies to pack in as many chocolate chips as possible. A perfect treat for family gatherings!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 3/4 cups all-purpose flour (see Note)
- 1.5 tsp baking powder
- 1 teaspoon of baking soda
- 1 teaspoon coarse salt
- 275 g unsalted butter, softened
- 1 and 3/4 cups dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups colored chocolate candies, such as M&M's
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Cooking the dish according to the recipe:
- Sift flour, baking powder, baking soda and salt into a large bowl.
- In a bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until fully incorporated, then add the vanilla extract. Reduce mixer speed to low. Add the flour mixture and beat until smooth. Set aside 1/4 cup of chocolate drops, and fold the remaining 1 3/4 cups into the dough with a spatula. Place plastic wrap directly on the surface of the dough and refrigerate until completely chilled, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Roll the dough into 24 balls, about 3 tablespoons each (or use a large #20 dough scoop). Drop 6 balls of dough onto each prepared baking sheet; top each ball with a few reserved chocolate drops. Bake 2 baking sheets at a time until the cookies are golden around the edges but still soft in the center, rotating the baking sheets halfway through, 15 to 18 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough and chocolate drops.
Note
When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
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