Cookies with M&M’s and Chocolate Chips
Baking and Desserts • European
Description
Store at room temperature in an airtight container for up to 3 weeks.
Ingredients
- Wheat Flour 10 oz
- Potato protein 0 oz
- Salt 0.6 teaspoons
- Activated Baking Soda ¾ teaspoons
- Butter 5 oz
- Semi-soft cream cheese 5 oz
- Brown Sugar 1 cup
- Egg white 1 piece
- Whole egg 1 piece
- Vanilla extract 1 tablespoon
- M&M's candies 1 cup
- Liquid dark chocolate 5 oz
Step-by-Step Guide
Step 1
In a large bowl, mix the flour, starch, salt, and baking soda well.
Step 2
In another bowl, beat the butter and cream cheese (both at room temperature) together with the brown sugar. Gradually mix in the egg and yolk. Pour in the vanilla extract and stir.
Step 3
Add the dry ingredients to the wet ingredients and mix lightly (the dough should not be uniform at this stage). Add the M&M’s and chopped dark chocolate and fold them in gently with a spatula (carefully, trying not to break the candies). If desired, you can skip adding the candies and chocolate to the dough and just decorate the cookies with them on top.
Step 4
Transfer the dough to an airtight container or cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight). This dough can be stored in the refrigerator for a week, so you don't have to use it all at once — you can bake cookies in batches as needed.
Step 5
Form small balls from the dough and flatten them between your palms to make discs about 4–5 cm in diameter and 1.5 cm thick. If you didn't add the candies during the mixing stage, you can safely roll it out with a rolling pin and cut out circles with a glass or cup.
Step 6
Place the cookies on a baking sheet with plenty of space between them (the cookies will expand by 1.5 times) and decorate the top and sides with candies and chocolate pieces, pressing them into the dough.
Step 7
Bake in a preheated oven at 355°F for 9–13 minutes (depending on size), but not longer, as the cookies should remain soft inside. Keep an eye on them to ensure they don't brown — they should stay light. As soon as the tops no longer look wet, remove from the oven.
Step 8
Leave the finished cookies on the baking sheet for the first 10 minutes, then transfer them to a wire rack to cool completely.
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