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Monday, October 1, 2018

Fall baking: M&M topped chocolate cookies


My 4 year old daughter and myself 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. We also filmed the baking experience and will be publishing a YouTube video to share with you soon.

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. 2 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 with milk 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 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.

cookies prior to baking
For more cookie recipes:

Iced Bisquick cookie recipe

3 versions of oatmeal cookies

Butterscotch cookie recipe


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