M&M Cookies
Baking for people other than myself is always interesting. I need to find a recipe simple enough to be a crowd-pleaser and reliable enough so that I won't have to make do-over batches or be disappointed in what I serve. So that usually leaves cookies and brownies.
This recipe is from Rachel Cooks, which is a really great website. The recipe is pretty much a chocolate chip cookie recipe with M&Ms instead. And it's called "Perfect M&M Cookies"; I think that it lives up to it's name.
I feel like when recipes have those kinds of words in the title (perfect, famous, ultimate-grand-supreme, ect.), the titles over-exaggerate the otherwise mediocre recipe. I mean, they have to have something to make them different from all the other millions of recipes out there. But these are really really good! I'm very happy with the results.
There was a recipe on the bag of M&Ms, but usually the bag recipes turn out dry and thin for me. Even the nestle toll house recipe doesn't work for me. It's a shame, really
Again, I had to make a trip to the grocery store before I could make these. This time it was for flour and butter. What is it with me always running out of basic ingredients? Guess I just bake too much.
Haha. That was funny.
I'll compare the recipe that I used to the one from the bag, just for funsies. Same amounts of flour and egg. White and brown sugars are more in the bag (2/3 cup compared to 3/4 cup for Rachel Cooks). More salt in the bag (1 teaspoon compared to 3/4 teaspoon). Also more baking soda (1 1/4 to 1 teaspoon). But less vanilla (1 1/2 teaspoon compared to 1 tablespoon). And Rachel Cooks adds 1 tablespoon cornstarch. That could account for the larger amount of baking soda in the bag recipe. The cornstarch keeps them soft, kind of the same way that the vanilla pudding works in the soft chocolate chip cookies.
I was doing some reading about cornstarch in cookies and how to keep them soft in general, and I came across a comment that said that if you whip the butter more than you do normally, it'll keep them softer. I don't know if there's actually any truth in that, but it sounded good. So I whipped my butter. A lot. It was the butter-sugar stuff, but I don't think that matters.
Recipe (from Rachel Cooks):
2 cups flour
1 tablespoon cornstarch
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 package M&Ms
Mix together flour, cornstarch, salt, and baking soda. In another bowl, cream butter and sugars until light and fluffy (or more). Add in egg and vanilla and mix again. Add in flour mixture either by mixer or hand. Stir in M&Ms. Refrigerate dough 30 minutes or more. Bake at 350 degrees for 9-11 minutes.
The recipe said about 2 dozen cookies, but I got 47, so I guess the average would be 35.5.
These were neat because when I first took them out of the oven, they were puffy and whatnot, but within a minute they deflated. I don't know if that happens to other cookies, which it probably does, but I thought that it was cool.
They also slid off the parchment paper really easily, which was really nice. I feel like a lot of cookies are that way, but these are the easiest that I remember. Maybe it's the cornstarch again.
This recipe is from Rachel Cooks, which is a really great website. The recipe is pretty much a chocolate chip cookie recipe with M&Ms instead. And it's called "Perfect M&M Cookies"; I think that it lives up to it's name.
I feel like when recipes have those kinds of words in the title (perfect, famous, ultimate-grand-supreme, ect.), the titles over-exaggerate the otherwise mediocre recipe. I mean, they have to have something to make them different from all the other millions of recipes out there. But these are really really good! I'm very happy with the results.
There was a recipe on the bag of M&Ms, but usually the bag recipes turn out dry and thin for me. Even the nestle toll house recipe doesn't work for me. It's a shame, really
Again, I had to make a trip to the grocery store before I could make these. This time it was for flour and butter. What is it with me always running out of basic ingredients? Guess I just bake too much.
Haha. That was funny.
I'll compare the recipe that I used to the one from the bag, just for funsies. Same amounts of flour and egg. White and brown sugars are more in the bag (2/3 cup compared to 3/4 cup for Rachel Cooks). More salt in the bag (1 teaspoon compared to 3/4 teaspoon). Also more baking soda (1 1/4 to 1 teaspoon). But less vanilla (1 1/2 teaspoon compared to 1 tablespoon). And Rachel Cooks adds 1 tablespoon cornstarch. That could account for the larger amount of baking soda in the bag recipe. The cornstarch keeps them soft, kind of the same way that the vanilla pudding works in the soft chocolate chip cookies.
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| Pre Bake |
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| Post Bake |
Recipe (from Rachel Cooks):
2 cups flour
1 tablespoon cornstarch
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 package M&Ms
Mix together flour, cornstarch, salt, and baking soda. In another bowl, cream butter and sugars until light and fluffy (or more). Add in egg and vanilla and mix again. Add in flour mixture either by mixer or hand. Stir in M&Ms. Refrigerate dough 30 minutes or more. Bake at 350 degrees for 9-11 minutes.
The recipe said about 2 dozen cookies, but I got 47, so I guess the average would be 35.5.
These were neat because when I first took them out of the oven, they were puffy and whatnot, but within a minute they deflated. I don't know if that happens to other cookies, which it probably does, but I thought that it was cool.
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| A few minutes after and they went down |
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