Description
These mini M&M's cookies are soft and delicious, perfect for a sweet break. (Makes 12 cookies)
Ingredients
- 115 g (1/2 cup) unsalted butter - softened
- 50 g (1/4 cup) white sugar
- 75 g (1/3 cup) brown sugar (light or dark)
- 1 egg - at room temperature
- 1 tsp vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 150 g (1 cup) mini M&M's
Instructions
- Start by mixing the butter and sugars using an electric mixer or stand mixer until the mixture is creamy.
- Add the egg and vanilla extract, then continue mixing until the dough is smooth.
- Next, add the flour, salt, and baking soda (or baking powder), and gently mix with a spatula until the dough is well combined.
- Form dough balls and place them on a baking sheet lined with parchment paper, spacing them out evenly.
- Let the dough rest in the refrigerator for one hour, or 20 minutes in the freezer.
- Preheat the oven to 350°F (180°C) and bake the cookies for about 12 minutes.
- A few minutes before they’re done, add extra mini M&Ms on top of the cookies.
- Let the cookies cool slightly on the baking sheet before transferring them to a cooling rack.
Notes
Storage: Keep the cookies in an airtight container at room temperature for 4 to 5 days. You can also freeze them for 1 to 2 months.
Tips:
- Use a digital scale to measure the ingredients for better results.
- Let the cookies cool completely before storing them.
- For softer cookies, don’t overbake them.
- Add nuts or chocolate chunks to vary the flavor.
- Use very softened butter for a smoother texture.
- Be sure to space out the dough balls to prevent them from sticking together while baking.
- You can freeze the dough for later baking.
- Replace baking soda with about 1 teaspoon of baking powder.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American