Chocolate M&M Cookies
- 1-1/2 cup All-purpose Flour
- 3/4 cups Unsweetened Cocoa Powder
- 1/2 teaspoons Salt
- 1/4 teaspoons Baking Soda
- 1 cup Very Soft Unsalted Butter
- 1 cup Granulated Sugar
- 1 Large Egg, At Room Temperature
- 2 teaspoons Vanilla Extract
- 1-1/2 cup Christmas Colored Mini M&Ms
- Note the dough requires a minimum of 2 1/2 hours chill time before baking.
- In a bowl sift together flour, cocoa powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer with the paddle attachment beat butter and sugar for 3 minutes until creamy. Add the egg and beat on low until combined. Add vanilla extract and mix for 30 more seconds.
- Gradually add the flour-cocoa mixture, mixing on low speed until everything is well combined. This dough is sticky. Using a rubber spatula scrape down the sides of the bowl and form dough into a ball. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When you are ready to bake the cookies: I used a small cookie scoop to scoop the chilled dough. Then I rolled the scoops in mini Christmas colored M&Ms (add as many as you'd like). Place on a parchment paper lined baking sheet, leaving about 2 inches in between them. Then press with your palm to flatten a little and refrigerate for at least 30 minutes.
- Preheat oven to 350 F (177 C). Bake cookies for 8-10 minutes. Remove from oven. Let them cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack. Store cookies in an airtight container for up to a week.
- Notes:
- 1. This dough is thick.
- 2. Chilling the dough is mandatory in order to avoid spreading.
- 3. Due to the dryness of the dough, I've tweaked my original recipe and reduced the amount of flour to 11/2 cups from 2 cups.
- 4. Please make sure your butter and egg are at room temperature. Butter needs to be very soft.
allpurpose, ube, salt, ubc, butter, sugar, egg, vanilla
Taken from tastykitchen.com/recipes/desserts/chocolate-mm-cookies-2/ (may not work)