Ingredients
1½ cups and one tablespoon flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened but still cool
½ cup sugar
¼ cup brown sugar, make sure it’s fresh and soft
1 large egg
2 teaspoons vanilla
1½ cups M&M’s
¼ cup sprinkles
Method
Preheat oven to 350°F. Line two baking sheets with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both varieties of sugar for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add flour to mixture and mix until just combined.
Gently stir in M&M’s. Add about 1 generous cup into the batter and the rest get pressed on top of the cookies before baking. Place the sprinkles in a shallow bowl. Scoop balls of cookie dough, between 1½ and 2½ tablespoon portions. Gently press a few M&M’s onto the top of each dough ball then press the top of each ball into the bowl of sprinkles. You can bake the cookies right away (they’ll be on the thinner side) or chill the dough balls in the fridge for about 15 minutes at this point. This ensures they bake with a nice thickness.
Place dough on prepared baking sheets leaving an inch or two for spreading. I like to make the dough balls are mounded higher rather than wider so that the cookies aren’t too thin. Bake for 8-11 minutes until the edges of the cookies are set but the centre is still slightly underdone; This will create a soft cookie. Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.
Recipes and pictures sent by
Lalasha Rupasinghe
Grade 9 Com A
Lyceum International School
Gampaha
