Easter M&M Cookies

image credit crazyforcrust

  1. 1/2 cup 113g unsalted butter, softened
  2. 3/4 cup 129g brown sugar, packed
  3. 1 teaspoon vanilla extract
  4. 1 large egg
  5. 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 1 1/4 cups 155g all purpose flour
  9. 1 cup 195g pastel colored M&Ms
  10. 1/2 cup 76g pastel sprinkles

  1. Note: This dough requires chilling.
  2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
  3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

For more detail crazyforcrust

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