Monday, December 22, 2014

Twelve Days of Christmas Cookies: candy cookies

Welcome to our Twelve Days of Christmas Cookies link up! For the next two weeks, join us every day and add your favorite cookie recipe for that day’s theme. Please follow Lisa and I and check out some new blogs! Happy baking!


I have found what is quite possibly the world's best chocolate chip cookie recipe.

That's a big statement, I know. But I've made these cookies twice now, and both times, they turned out out-of-this-world. In fact, I took some to work, and put a sticky note on them that said "The Best Chocolate Chip Cookies," because I needed people to know that these weren't standard chocolate chip cookies (which could be passed over) - these were the BEST cookies. And must be tried!

The recipe calls for the inclusion of mini M&Ms. When I can find them, I put them in - but if you can't find them or just happen to be out, they are just as delicious with just the chocolate chips. I'm pretty sure they would also be delicious with a variety of other mix-ins. It's the secret ingredient in the cookie base that makes them such a hit... the chips are just an added treat.

Make these!

Perfect M&M Cookies
Makes 2 dozen cookies

Ingredients 
  • 1 stick/1/2 cup unsalted butter, softened 
  • 1/2 cup granulated sugar 
  • 1/2 cup packed light brown sugar 
  • 1 large egg 
  • 1/2 teaspoon pure vanilla extract 
  • 1-1/2 cups all purpose Gold Medal Flour 
  • 3 tablespoons Instant vanilla pudding mix 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 3/4 cup mini chocolate chips 
  • 1 or 1-1/2 cups Mini M and Ms 
Directions 
  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. 
  2. In a large mixing bowl cream butter and sugars until well combined. 
  3. Add egg and vanilla, mixing to combine. 
  4. Add flour, pudding mix, baking soda and salt, stirring to combine. 
  5. Add chips and M&Ms, stirring to combine. 
  6. With a medium cookie scoop, place dough 1 inch apart from each other. 
  7. Bake for 10-12 minutes until cooked through. 
  8. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. 


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