Big Soft M&M Cookies
If you have about 45 minutes to spend in the kitchen, Big Soft M&M Cookies might be an excellent dairy free recipe to try. One portion of this dish contains roughly 3g of protein, 16g of fat, and a total of 327 calories. For 40 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 18. 67 people have tried and liked this recipe. It works well as an inexpensive hor d'oeuvre. A mixture of shortening, flour, white sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Pinch of Yum. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so tremendous. Users who liked this recipe also liked Big Soft Ginger Cookies, Big Soft Ginger Cookies, and Big Soft Ginger Cookies.
Servings: 18
Ingredients:
1 teaspoon baking soda
1 cup packed brown sugar
2 eggs
2½ cups flour (+ 2-3 tablespoons)
1½ cups M&M's
1 teaspoon salt
1 cup shortening
2 teaspoons vanilla
½ cup white sugar
Equipment:
bowl
oven
wooden spoon
baking sheet
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees. In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla with electric mixers on low speed until well mixed.Add the 2½ cups flour, baking soda, and salt. Mix until just combined; I found it easiest to finish this by hand. Add the extra tablespoons of flour until the dough feels thick and almost dry to the touch. Stir the M&M's into the dough.Roll into large balls (unless you want small cookies, and who are you anyways?) and press extra M&M's into the tops. Flatten slightly with your palm or the back of a wooden spoon. Bake for 8-10 minutes (they will be slightly underbaked). Remove from cookie sheet right away and place on cooling rack. Let stand for 5-10 minutes to help the cookies hold their shape.
Step by step:
1. Preheat the oven to 350 degrees. In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla with electric mixers on low speed until well mixed.
2. Add the 2½ cups flour, baking soda, and salt.
3. Mix until just combined; I found it easiest to finish this by hand.
4. Add the extra tablespoons of flour until the dough feels thick and almost dry to the touch. Stir the M&M's into the dough.
5. Roll into large balls (unless you want small cookies, and who are you anyways?) and press extra M&M's into the tops. Flatten slightly with your palm or the back of a wooden spoon.
6. Bake for 8-10 minutes (they will be slightly underbaked).
7. Remove from cookie sheet right away and place on cooling rack.
8. Let stand for 5-10 minutes to help the cookies hold their shape.
Nutrition Information:
covered percent of daily need
