Wednesday, May 14, 2014

M and M Cookies

Since I am not eating gluten these cookies were unavailable to me- that was a good thing.   Yes, I had a bite to taste and yes, they are good.  The kids loved them.  I would much rather they have these than any store bought cookies.

I know this may sound silly but I like to bake when the weather is still a little cool- just before summer and stash away the cookies in the freezer for summer.  I also stash away some quick breads.  When it is time to go on a picnic its all done and no baking in hot weather.

M and M Cookies

2½ cups all purpose flour
1 teaspoon baking soda
1 tsp salt
1 cup salted butter, softened just to room temp
1 cup brown sugar, loosely packed
1 (3.4 oz) package instant vanilla pudding
2 extra large eggs
1 teaspoon vanilla extract
2 cups M&M candies

Preheat oven to 350F. Spray baking sheets with cooking spray. In a large bowl combine flour, baking soda, and salt. Whisk together and set aside.

In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. This should take about five minutes.  Add package of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well. Sop mixer and add in the flour mixture. Turn on low so that your flour doesnt go flying all over.

Add in chocolate chips and M&M’s, mixing into the dough. At this point you can chill it or bake right away.  If you chill it your cookies will have more height.  If you dont they wont be flat but they wont be tall either.  Mine were baked without chilling.

Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don’t over bake. Let site a minute on cookie sheet.  Move to wire rack to finish cooling.

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