My 4-year-old daughter and I made these M&M topped chocolate cookies. She was in charge of pouring the ingredients into the mixer and placing the candies on top of each cookie prior to baking.
These cookies lasted a total of 2 days in the house. They taste quite amazing right out of the oven, all toasty warm and soft. But, they also taste rich and sweet after they cool. Two days, folks, that was it for these sweet gems.
I am hooked on Rodelle vanilla extract. You can read about this quality product here: Product review: Rodelle baking products
M&M Topped Chocolate Cookie Recipe
1 stick butter
1 cup sugar
1 egg
1 tsp Rodelle vanilla extract
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/2 tsp baking soda
1/2 tsp salt
1/4 cup M&M candies
Preheat oven to 375*. Beat butter, sugar, egg, and vanilla.
Stir together flour, cocoa, baking soda, and salt: add alternately to butter mixture.
Drop by teaspoonfuls onto cookie sheet. (I line my sheets with no-stick foil.)
Place 2-3 candies on top of each cookie near the center.
Bake 10 to 11 minutes or until soft-set. Do not over-bake.
Cool 1 minute and remove from sheet to wire rack.
Makes about 3 dozen cookies.
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| cookies prior to baking |
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