M&M Cookies - Soft and Chewy
Crisp Chewy edges with soft center, these M&M Cookies is my son's current favorite cookies. My husband loves to bake these cookies, and he prefers using ghee instead of butter, which adds a nutty flavor to the cookies. Don't miss the RECIPE VIDEO!
Ingredients
- 1 cup ghee
- ⅓ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 cup and 1 tablespoon all purpose flour
- ½ teaspoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butterscotch morsels
- ¼ cup mini M&Ms
- ¼ cup regular size M&Ms
Instructions
- Using the paddle attachment in your stand mixer, whisk the ghee for 2 minutes, so the texture looks smooth and the color may look a little pale too.
- Add both the brown and white sugar and whisk for 2 minutes.
- Crack the egg and whisk again.
- Next, sift the flour, baking soda and salt and whisk again to bring it all together.
- Mix the butterscotch morsels and mini M&Ms to the cookie dough. Now let the cookie dough rest in the fridge for an hour or 2. At this stage, you can even freeze the cookie dough, if you don't wish to bake the cookies.
- When you are ready to bake the cookies, preheat the oven to 350F and line a cookie sheet with either parchment paper or baking silpats.
- Scoop about 2 tablespoons of the cookie dough and place it on the cookie sheet. Press a few of the big M&Ms to the dough. Make sure to keep the cookie dough balls 2 inches apart, as the cookies spreads on baking.
- Bake for 12 minutes, then take it out of the oven and leave the cookies on the hot cookie sheet for 5 minutes.
- Then transfer to the cookie wire sheet and let it cool down completely before you transfer the cookies to an air tight jar.
Notes
STEPS to keep in mind:
If you are using butter instead of ghee, always use room temperature soft butter and not melted butter. Whisk the ghee/butter for a while before adding sugar, to make it smooth and airy. We used mini M&Ms to the dough and a few regular ones to add just before baking. If you use those large M&Ms then roughly chop before adding to the cookie dough. This is to assure the M&Ms are evenly divided in the cookies, and you get a bit of it in every bite. Let the cookie dough cool down in the refrigerator for at least an hour before you bake the cookies. This ensures that the cookies will not spread out too much, and you will get that crisp edges too. Avoid over baking the cookies. Over baking will take away that chewy soft center and make it hard instead. Once baked the cookies will feel soft, leave it aside in the hot cookie sheet for 5 minutes, then transfer to cookie wire rack to further cool it down completely.Nutrition
Serving: 1gCalories: 255kcalCarbohydrates: 20gProtein: 1gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 6gCholesterol: 61mgSodium: 172mgSugar: 18g