Mini M&M Cookies
These fun, large Mini M&M Cookies will put a smile on everyone's faces. They're perfectly crispy with a gooey and chewy centre
Ingredients
- ½ cup caster sugar (NOTE 1)
- ¾ cup brown sugar
- ½ tsp salt
- 113 gm butter (melted)
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cup plain flour (all purpose flour) (NOTE 2)
- 1 tsp cornflour (cornstarch)
- ½ tsp bicarbonate of soda (bi-carb or baking soda)
- 145 gm Mini M&M (more to place on top of the cookies) (NOTE 3)
Instructions
- In a large mixing bowl, place in the caster sugar, brown sugar, and salt, then whisk to combine. Pour the melted butter and whisk until there are no lumps, it should form a thick paste. Add in the egg and vanilla, then whisk until light ribbons form.
- Sift in the flour, cornflour and bi-carb soda over the sugar mixture, then use a spatula to fold the ingredients together just until combined (no dry bits showing) but don't over-mix. Add in the mini M&M and fold a few more times to combine. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or overnight.
- With 15 minutes left of the dough's resting time, preheat the oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line two large baking trays with non-stick baking/parchment paper. Use a 1/4 cup ice cream scoop for large cookies, or a tablespoon scoop for smaller cookies. Place the dough balls on the tray and space them out at approximately 10cm (4in) from each other. To make the cookies look more pretty, lightly press some M&M on top of each dough ball.
- Bake large cookies for 12 to 14 minutes and smaller cookies for 10 to 12 minutes. The cookies will look a little puffy when they come out of the oven but will flatten when cooled. Leave the cookies on the tray for 10 minutes, then transfer them onto a cooling rack.
Notes
(NOTE 1) Caster sugar (superfine sugar) - Caster sugar has finer granules than regular white sugar, but it's not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don't over-blitz to a powder consistency. However, you could just use equal amounts of regular white sugar.
(NOTE 2) Plain flour (all-purpose flour) does not have any leavening or raising agents (such as baking powder) mixed into the flour.
(NOTE 3) Mini M&M - I've only used mini M&M'S for this recipe, so I haven't tried it with regular-sized M&M's. I would imagine it would work, or you could substitute mini M&M'S for chocolate chips.
Leftovers - Transfer cookies to an airtight container and store them at room temperature for 3 days. The cookie dough balls can be frozen for up to 3 months.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in the Australian standard spoon and cup measurements.
Nutrition
Serving: 1cookieCalories: 321kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 266mgPotassium: 49mgFiber: 1gSugar: 35gVitamin A: 342IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg