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M&M Cookies, big and small



Man, it has been a minute! August though today, what a blur. I know I ate well and had fun but sorry to report, nothing got accomplished on this here blog. (Captain Obvious, I agree.)

But school’s back (for now), summer vacations are complete and I’m up to date with my laundry. Win, bummer and victory!

And I’m back in the kitchen!

To be honest, I wish I could be bringing you some crazy, thank-you-Gina, life-changing recipe. But M&M cookies, albeit mini and large, are what you get today.

I adapted the recipe from Brown Eyed Baker and we were all in love with the results. I used mini M&Ms for the bite-size cookies and regular ones for the larger cookie.

Secret my kids didn’t know……all those mini M&Ms were what I had stashed up from removing most of them from their beloved M&M Yogurt snacks. Evil Mom, I know but also just genius if you ask me. I saved their little teeth from more sugar and their bodies from more junk. They still had a few M&Ms in their yogurt so they were still happy little clams, and I was just glad to cut some sweet out of their diet.

Ironically, those “stolen” M&Ms were then added to the cookies I served them. Clearly, I have my own improvements to be made. Ha

So here it is friends, just yummy little or big cookies for you to treat yourself or your circle with.

And even luckier for them too because you probably didn't swipe anything from their snacks to start with! ;)



M&M Cookies, big & small

Adapted from: Brown Eyed Baker

Yields: about 2 dozen big cookies, 3 dozen small cookies

Ingredients:

2 Cups + 2.5 TBS all purpose flour (260 grams)

1/2 tsp baking soda

1/2 tsp salt

12 TBS unsalted butter, melted and cooled

1 Cup light brown sugar (220 grams)

1/2 Cup granulated sugar (100 grams)

1 egg

1 egg yolk

2 tsp vanilla extract

3/4 C mini M&Ms or candy coated chocolate rounds

3/4 C regular M&Ms or candy coated chocolate rounds

  1. Preheat oven to 325 degrees F.

  2. Arrange oven racks so you have one rack in the upper area and one on lower area. Line cookie sheets with parchment paper

  3. In a medium bowl, whisk flour, baking soda, and salt.

  4. Using an electric mixer set to medium speed, mix the butter and both sugars for 2-3 minutes, until well combined.

  5. Beat in the egg, egg yolk and vanilla until combined. Be sure to scape the bowl with rubber spatula as you mix.

  6. Reduce mixer to low and add in the flour mixture. Mix until well combined.

  7. Divide the dough evenly into 2 portions. Place them in separate bowls.

  8. In one portion, add the mini M&Ms and mix well with a rubber spatula. The other portion, add in the regular size M&Ms and mix well with a rubber spatula.

  9. Using a tsp cookie scoop or plain small spoon, make rounds or balls and place about 2 inches apart on one cookie sheet.

  10. Using a TBS cookie scoop or large spoon, make rounds or balls and place about 2-2.5 inches apart on another cookie sheet.


11.Bake small cookies for 15 minutes, turning and rotating sheet 1/2 way through cooking time. When they are just lightly golden on edges (about 15 minutes), remove sheet to cooling rack, remove cookies from sheet after 2 minutes to completely cool on rack.

12. Bake large cookies for 23 minutes, turning and rotating sheet 1/2 way through cooking time. When they are just lightly golden on edges (about 23 minutes), remove sheet to cooling rack, remove cookies from sheet after 2 minutes to completely cool on rack.

13. Enjoy!


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