Sunday, October 11, 2015

M&M Cookies

I ran out of M&M's so I used some chocolate chips too. These are so yummy! One of the kids told me, "These are the best things we have made!" 

If you double the recipe use 3 sticks of butter. If you half the recipe, continue to use the full egg.
When creaming the butter and sugar continue to cream until there are no visible butter chunks.
To ensure the cookies look similar and stay poofy - refrigerate the dough for 1-2 hours or over night! It isn't necessary but does make them look better.

Red’s Ultimate M&M's Cookie
Adapted from So Tasty So Yummy
makes 4 dozen

1 cup butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&Ms, approx 2 cups

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

In medium bowl, combine flour, baking soda and salt; blend into butter and sugar mixture. Stir in M&Ms. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute and place on wire racks to cool completely. Store in airtight container.

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