Time 25m Number Of Ingredients 11 Steps:
Preheat oven to 350°F and adjust baking rack to middle position. Line 2-3 large baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix the granulated sugar and brown sugar together on low until just combined. Add the shortening and butter, turn mixer to medium speed, and beat until lighter in color and smooth, about 3 minutes. Add the vanilla and beat on medium speed for 30 seconds. Add eggs one at a time, mixing just until incorporated after each addition. Turn off the mixer. In a large mixing bowl, whisk the flour, baking soda, coarse salt, and kosher salt together. Add the flour mixture to the sugar/butter mixture and turn the mixer to low speed. Mix just until flour mixture is incorporated. Fold in 1¾ cup M&M candies. If time allows, cover, refrigerate and let the dough rest 1-24 hours. If time doesn’t allow, the cookies can be baked immediately and are still terrific without the rest time. Drop the dough, using a 2-inch cookie scoop (about 1½ tablespoons), onto the baking sheets about 2 inches apart (12 cookies to a baking sheet). Press 3-4 additional candies into each cookie. Bake cookies at 350°F for 9 minutes, or just until the edges of the cookies start to set and are a little firmer to the touch. Place baking sheets with cookies on a cooling rack for 2 minutes, then transfer cookies directly to the cooling rack.
Yield 72 Number Of Ingredients 9 Steps:
In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.
Time 20m Number Of Ingredients 9 Steps:
Preheat oven to 350° IN bowl of stand mixer combine butter and brown sugar, beating until combined. Add in egg and vanilla and continue mixing until smooth, scraping sides as necessary. Mix in vanilla pudding, baking soda and salt. Finally add in the flour and beat until just combined. Stir in M&Ms. Using a large cookie scoop, scoop dough onto lined baking sheet about 2 inches apart. Bake for 9-11 minutes until edges begin to golden. Allow to cool on baking sheet for 3-4 minutes and then transfer to wire rack to finish cooling
Time 2h20m Yield about 24 cookies Number Of Ingredients 10 Steps:
Sift the flour, baking powder, baking soda and salt into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour. Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.
More about “the best mm cookies recipes”
Time 30m Yield About 16 cookies Number Of Ingredients 9 Steps:
Heat the oven to 350 degrees and line 2 large sheet pans with parchment. In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M’s, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating. Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.
