M&M Cookies

The recipe M&M Cookies can be made in roughly 40 minutes. For 58 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 383 calories, 4g of protein, and 16g of fat per serving. This recipe serves 24. 180 people have tried and liked this recipe. If you have rice flour, eggs, cream of tartar, and a few other ingredients on hand, you can make it. It is brought to you by My Baking Addiction. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, you might also like recipes such as Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, Double Peanut Butter Surprise Cookies and Tips For Mailing Cookies #SundaySupper, and Ricciarelli, Italian Almond Cookies, and Tips for Gluten-Free Christmas Cookies.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl, stir together the flour, baking soda, cream of tartar and salt. Set the bowl aside. In a large mixing bowl using a stand mixer or electric hand mixer, beat the butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in the eggs and vanilla at low speed until well combined. On low, gradually add the flour mixture and beat just until combined. Beat in the M&Ms on low. If making the all-purpose flour version, roll into 1 1/2" balls (about 65 grams) - pushing any M&Ms that stick out back in. If your dough is too soft to roll into proper balls, refrigerate for about 30 minutes or until firm. Freeze dough balls for 2 hours, or until firm. If making the gluten-free version, freezing is not necessary. Wrap the dough in plastic wrap and refrigerate for at least two hours. Then roll into balls. Preheat the oven to 350F for the all-purpose flour version or 375 degrees F for the gluten-free version. Line a baking sheet with a piece of parchment paper. Place the dough balls 4" apart on the prepared baking sheet. Bake the cookies for 16-20 minutes or until lightly and evenly browned. Remove from the oven and immediately press 7 more M&Ms on top of each cookie, if desired. Let the cookies cool completely on the baking sheet. Store in an airtight container for up to 4 days.

 

Step by step:

1. In a medium mixing bowl, stir together the flour, baking soda, cream of tartar and salt. Set the bowl aside. In a large mixing bowl using a stand mixer or electric hand mixer, beat the butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in the eggs and vanilla at low speed until well combined. On low, gradually add the flour mixture and beat just until combined. Beat in the M&Ms on low. If making the all-purpose flour version, roll into 1 1/2" balls (about 65 grams) - pushing any M&Ms that stick out back in. If your dough is too soft to roll into proper balls, refrigerate for about 30 minutes or until firm. Freeze dough balls for 2 hours, or until firm. If making the gluten-free version, freezing is not necessary. Wrap the dough in plastic wrap and refrigerate for at least two hours. Then roll into balls. Preheat the oven to 350F for the all-purpose flour version or 375 degrees F for the gluten-free version. Line a baking sheet with a piece of parchment paper.

2. Place the dough balls 4" apart on the prepared baking sheet.

3. Bake the cookies for 16-20 minutes or until lightly and evenly browned.

4. Remove from the oven and immediately press 7 more M&Ms on top of each cookie, if desired.

5. Let the cookies cool completely on the baking sheet. Store in an airtight container for up to 4 days.

Nutrition Information:

covered percent of daily need

 

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