Saturday, February 22, 2014

M&M Rainbow Cookies

makes about 18 large cookies

1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup + 2 tablespoons all-purpose flour
1 cup white whole wheat flour
1/2 teaspoons baking soda
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini M&M’s

Preheat oven to 350 degrees F.

Take eggs out of the fridge if needed.  Melt butter and set aside.  

Using a whisk mix the flour and baking soda in a small bowl and set aside.

In a large bowl, whisk the butter and sugars until they are combined.  Add the egg, egg yolk, and vanilla and stir until mixed.

Gradually add flour and stir with a wooden spoon until a dough forms – it will look crumbly at first, but it will come together. Fold in the m&m’s.

Shape the dough into large 2T size dough balls.  I literally use my tablespoon measure to scoop the dough.  After shaping the dough balls try this baking tip:  tear the dough balls in half so you’re left with 2 pieces.  Each piece has a jagged side and a smooth side.  Squish the smooth sides of each half together and place the rough edges facing up and down to make what my girls call "bumpy snowmen". Place the dough with a rough-side up on a baking sheets leaving about about 2 inches in between each cookie.

Bake for 8minutes at 350 degrees.  Then turn the oven up to 375 and bake for 2-3 more minutes. or until the edges are slightly brown. The centers should be soft and puffy. Transfer to cooling rack after about a couple of minutes.

For smaller cookies, just use 1 tablespoon of dough and decrease baking time by about 2 minutes.
Slightly adapted from here (check out the site for some great photos of these amazing cookies!).  I modified the directions, upped the baking temperature, and subbed whole wheat flour.

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