M&M stands for Mars and Murrie, named after the two creators of the chocolate treat which originated in the US.
Now a firm favourite among Britons, the multi-coloured candies resemble smaller versions of Nestle Smarties which boast a similar hard shell and silky cocoa core.
While they’re often enjoyed straight out of the packet, they taste just as good baked into “soft and chewy” cookies. And they’re easy to make with this recipe by busy mum and home cook, Allison.
Sharing the method on her blog Celebrating Sweets, she said: “These delicious M&M cookies have chewy edges, soft centres, and they are packed with M&M’s and chocolate chips.
“This recipe comes together quickly and easily – no chill time required.”
READ MORE: Cooking tip makes ‘the creamiest’ scrambled eggs without milk, cream or butter
Ingredients
Serves 10-20 depending on size
- 188g all purpose flour
- One teaspoon of baking powder
- Half a teaspoon of bicarbonate of soda
- One quarter of a teaspoon of salt
- 113g unsalted butter, room temperature
- 100g granulated sugar
- 70g soft light brown sugar
- One large egg
- Two teaspoons vanilla extract
- One cup of M&M’s
- Half a cup of chocolate chips
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Method
Preheat the oven to 175C and line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Using a hand mixer or electric version, beat the butter and both sugars for two minutes until light and fluffy. Then, add the egg and vanilla extract, mixing until combined.
Scrape the sides of the bowl as needed so as not to waste any mixture, then, on low speed, add in the dry flour mixture and stir until just combined.
Gently stir in one cup of M&M’s/chocolate chips and save the rest to get pressed on top of the cookies just before baking. Scoop the dough into two to three-tablespoon portions, then place on a plate.
Allison said: “The cookie dough can be baked right away but the cookies will be on the thinner side. After several years of making these cookies, I find that a short chill (even as little as 20 minutes) produces a better, slightly thicker, result.“
Top the chilled dough with the remaining M&M’s/chocolate chips, by nestling four or five on top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous.
Allison added: “I like to mound the dough balls so that they’re higher rather than wider. Place the dough balls on the prepared baking sheets leaving an inch or two for spreading.”
Bake for eight to 10 minutes for smaller dough balls and nine to 11 minutes for larger dough balls, until the edges of the cookies are set but the centre is still slightly underdone for a soft cookie.
For a crispier cookie, continue baking for another minute or two. Place the baking sheets on wire racks and allow the cookies to cool completely, during which they will firm up.
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