Easter M&M Cookies Baked Until the Edges Set

Easter M&M Cookies Baked Until the Edges Set is filed under Cookies and built around all-purpose flour, cake flour, and baking soda. Plan on 36 cookies.

Count on 15 minutes of prep, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 ¼ cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 ½ cups unsalted butter slightly softened
• 1 ¼ cups dark brown sugar packed
• 1 ¼ cups granulated sugar
• 1 ½ tablespoon vanilla extract
• 2 Eggs
• 1 cup mini semi-sweet chocolate chips
• 1 cup peanut butter M&Ms reserve some for pressing on top of dough balls

How the cooking goes

1. Warm the oven to 375°F conventional. Line sheet pans with baking paper.
2. Beat together both flours, baking soda, baking powder, and salt in a medium mixing bowl. Keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment, cream butter and both sugars together until light and fluffy.
4. Put eggs and vanilla and beat until well incorporated.
5. Add the flour mixture in 5 gradual additions, mixing on low until the mix just comes together after each.
6. Turn through the M&Ms and mini chocolate chips.
7. Refrigerate the dough for a minimum of 2 hours or up to overnight.
8. Roll dough into balls approximately the size of half a tennis ball. Press reserved M&Ms onto the tops. Place 1 inch apart on prepared sheet pans.
9. Oven-bake for 9 to 10 minutes, until the edges are set and the centers still look underbaked. Cool on the pan.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Almond Flour Chocolate Chip Cookies with a Soft Middle and Old Fashioned Peanut Butter Cookies Baked Until the Edges Set.