These taste better than they look. If you love thin, crispy cookies like I do then you’ll enjoy these. I was looking for a sugar cookie recipe that I could add M&Ms too for my daughter’s birthday snack for her preschool class. I was disappointed by how these turned out because I envisioned a puffier cookie. These cookies spread a lot and I just used my small 1 tablespoon cookie scoop to dish these out. Don’t skip the chill in the fridge for these or they’ll spread even more, but the longer the dough sat in the fridge the less they spread. Next time I will find a basic chocolate chip cookie recipe and add the M&Ms in place of the chips. In the end, the kids didn’t mind, and neither did my chewy-cookie-loving-husband;) Thanks for reading, enjoy!
M&M Cookies – adapted from What’s Gaby Cooking?
- 1 cup unsalted butter (at room temp)
- 1/2 cup brown sugar
- 1 1/2 cup white sugar
- 2 eggs
- 2 1/2 tsp vanilla extract
- 2 1/2 cup AP flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
1. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Chill the dough for two hours.
2. Preheat your oven to 350 degrees. Scoop the cookie dough onto a Silpat or parchment-lined baking sheet. Be sure to leave plenty of room around each ball, about 8 cookies per pan. Bake for 10-12 minutes or until desired doneness. Remove from oven and let rest on the baking sheet. Once they’re firm enough, move them to a cooling rack. Makes about 48 cookies.