April 21, 2017

Chewy Secret Ingredient M&M Cookies


Have you ever had one of those weeks where things have been so crazy busy that you drove home from work with your car radio off? Ahhh, silence.

This was exactly where I found myself yesterday. Even after walking through my front door, my mind was still racing with all of the things I needed to do. So I knew I needed a good distraction and stress relief, and what better way to find that spending time in my favorite little corner of our house baking! I was looking for sweet treat inspiration when a little bowl of pretty pastel m&ms leftover from Easter caught my eye.

Right away, I remembered a recipe I had eagerly saved from the cookie queen herself, Jenny at Picky Palate. She is always posting great recipes and fun treats on her blog and Instagram! Let me just say, this is the best cookie dough ever... not that I had a scoop (or 7...). Yes, it's incredible and the secret ingredient makes it pure magic. This is going to be a go to recipe for me... check it out!

Side note //
I recently had to change my blog URL, so be sure to follow along to the NEW site on Bloglovin here!


Chewy M&M Cookies
 // Lightly adapted from Picky Palate //



Ingredients:

  • 1/2 cup softened unsalted butter 
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon real vanilla extract (the good stuff!)
  • 1-1/2 cups flour
  • 3 tablespoons dry Jell-o instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1 cup m&m candies


Directions:

1) Preheat oven to 350 degrees

2) Cream softened butter, brown sugar, and sugar using a stand or hand mixer for about 2 minutes until well combined and creamy.

3) Add the egg and vanilla to the mixture, just until incorporated

4) Add flour, instant pudding mix, baking soda, and salt. Combine ingredients, but be sure to not over mix as it leads to tougher cookies. Hand stir in m&ms and chocolate chips.

5) Once dough is ready, place cookie dough onto a Silpat lined cookie sheet by the large spoonful. I recommend about 1-2 inches of spacing as cookies may spread a little. Bake for 10-12 minutes until edges are lightly golden but centers are soft, and let cook on the cookie sheet.

Yields: 12 cookies




Bon Appetit!


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