If you follow me on Snapchat, then you must know how crazy I am about cookies nowadays. Oh wait. You guys haven’t been able to see my Snapstories these past few weeks. Minor glitch. Add me again @noora559
Anyhoo. Cookies! It’s all I’ve been doing! White Chocolate chip cookies, Nutella Swirl Cookies, Choco chocolate chip cookies, and then these deeevine M&M Cookies aka Rainbow Cookies.
I have no idea why I’ve shied away from baking cookies for so long.
They are super simple, super fun to make! And they only take minutes to prepare, like literally 8 to 10 minutes in the oven.
These cookies are soft cookies, none of that crispy crunchy stuff here people, and are studded with M&Ms. I also threw in some chocolate chips for good measure, a little extra chocolate never hurt anyone. And then studded the top with more M&Ms! That’s how I roll 8|
Certain key pointers you need to know so as to make perfect cookies every single time:
Chilling the dough is crucial! Crucial to prevent cookies from spreading too much, and to help retain their softness and thickness. Chill the dough for an hour or up to 5 days for best results.
Both brown sugar and regular white sugar are needed for this recipe. Brown sugar helps make the cookies extra chewy.
Cooking time is the next most important thing, this is the part where it can all go wrong, trust me, I’ve had my fair share of bad cookie experiences. Under-bake them and end up with a sloppy doughy mess. Over-bake them and end up with extremely chewy pieces of charred dough. 8 to 10 minutes is exactly what you’re looking for! The cookies should be still soft in the middle but starting to brown at the edges, that’s when you need to take them out of the oven and let them cool completely before digging in. Attempting to handle straight out of the oven cookies can pulverize them, as they’ll be too soft. Cooling them; helps set them.
Follow these tips, and you’ll master the art of cookies in no time.
Give these a go, and Instagram me your creations using the hashtag #spatulainmypocket.
Follow me on Instagram @spatulainmypocket
Yields: 32 cookies
3/4 cup (170g) butter, softened to room temperature1
1 cup (200g) packed brown sugar
1/2 cup (100g) castor sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups + 2 Tablespoons (266g) flour
1 teaspoon cornflour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) mini or regular size M&M’s
Beat the butter for a minute using an electric beater till creamy. Add in the brown sugar, and castor sugar; beat together on medium speed until smooth. Add the egg and egg yolk and mix on high until combined, about 1 minute. Add the vanilla and mix on high until combined. Scrape down the sides of the owl using a spatula. Set aside.
In a separate bowl, whisk the flour, cornflour, baking soda, and salt. Add to the wet ingredients and mix on low until combined.
Gently fold in the M&M’s.
Cover the dough with cling wrap and chill for at least 1 hour and up to 5 days.
Preheat oven to 180°C). Line a baking sheet with parchment paper*do NOT grease it. Set aside.
Roll balls of dough (about 1.5 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheet. Bake for 8-10 minutes until very lightly browned on the sides. The centers will still look very soft and pudgy. Remove from the oven and let cool completely on baking sheet before digging in.
1. You can use either salted or unsalted butter. If using salted butter, then omit the salt.
2. These cookies stay fresh for weeks stored in an airtight container. Raw cookie dough can be frozen for upto three months.