M&M’s Cookies

Recipe:

Ingredient notes:

• Butter. Use butter with a fat content of 72% or more. I do not recommend vegetable shortening – it adds a subtle chemical flavor that ruins everything. The recipe calls for soft butter – room temperature. But not melted!
• Sugar. For the dough here, it is better to use finer sugar, which dissolves better. I do not recommend reducing the amount of sugar in the dough. It greatly affects the texture of the finished cookies. And the consistency of the raw dough.
• Flour. Use ordinary all-purpose flour with a protein content of about 10%. Strong bread flour is not suitable for this recipe.
• Eggs. Egg size is M. Such an egg weighs about 55 g. For the recipe, use eggs at room temperature. If you don’t have enough time for the eggs to warm up on the counter, put them in a bowl of hot tap water for 15 minutes.
• M&M’s. You can use any other sugar-coated chocolate dragee of similar shape instead. Another option is to simply replace the M&M’s with semi-sweet or milk chocolate chips.

Let’s start cooking.

Cream together the butter and sugar. Add vanilla extract and egg and beat again.

Add the flour sifted with baking powder and salt and knead into a dough. Note: The flour may be more or less than the amount indicated, so add it gradually and watch the consistency of the dough.

Add 2/3 of the M&M’s to the dough and mix. Divide the dough into 25 balls, place on a baking sheet and flatten lightly with your hand. Decorate with the remaining third of the M&M’s.

Bake in a preheated oven at 180°C (355°F) for 13-15 minutes, or until the edges begin to turn golden.

Allow to cool and serve with milk or tea.

Enjoy!

This M&M’s Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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