These may very well be my favorite cookies ever. I’ve only ever gotten M&M cookies from the cookie aisle and while those are great, they aren’t soft. And I love a soft cookie!

Tracey shared this recipe a couple weeks back and I haven’t been able to stop thinking about them. I finally remembered to buy some M&Ms (at Lowe’s of all places) this past weekend and made them as soon as I walked through the door. And I’m not even going to try to lie about it – they didn’t survive the weekend.

A nasty wildfire broke out in this city that I have come to love and I have been absolutely glued to the TV. I lived the first 26 years of my life on the Gulf Coast so I’ve never seen anything like this! It’s amazing in a completely horrific way.

But back to the cookies – I haven’t cooked, baked, anything else all weekend because I can’t walk away from the TV. These cookies are literally the only thing I ate. And I’m not complaining because they are so good! They’re a little different from your typical sugar cookie in that they include cream cheese, which I guess is what keeps them so soft? It also adds a little bit of a tang that is fantastic with the super sweet M&Ms.

As of writing this, Colorado has 10 wildfires burning. If you are able to help at all check out HelpColoradoNow.org. If you are local to the Springs, Springs Bargains has been keeping a post updated about donation locations and volunteering.

Two years agoLettuce Wraps

Chewy M&M Sugar Cookies

Ingredients

2¼ cups (11¼ oz) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups (10½ oz) sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable (or canola) oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1/2 cups M&M's

Instructions

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper. Put the â…“ cup of sugar (for rolling) in a pie plate or similar dish; set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, combine 1½ cups of sugar and cream cheese in a large bowl. Pour the warm butter over the cream cheese mixture and beat to combine. Beat in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add ¾ cup of the M&M's to the dough. Continue mixing until a soft dough comes together.
  4. Use a cookie scoop to portion out about 2 tablespoons of dough, roll quickly into a ball, and roll through the sugar you set aside earlier. Place 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Press 2 or 3 more M&M's into the top of each cookie.
  5. Bake the cookies for 11-13 minutes, rotating the sheets halfway through. The cookies should not brown but the tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
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