Patriotic M&M Cookies
Chewy sugar cookies with a delish sugar crust, topped with M&M'S Milk Chocolate Candies with a patriotic flair.
Ingredients
- 2 and ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cups granulated sugar, plus ⅓ cup for rolling
- 2 ounces cream cheese, cut into 8 pieces
- 6 tablespoons unsalted butter, melted and still warm
- ⅓ cup vegetable oil
- 1 large egg, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup M&M's Patriotic Milk Chocolate Candies plus ¼ cup for tops of cookies
Instructions
- Preheat oven to 350F degrees.
- In a medium size bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a pie plate, pour ⅓ cup of granulated sugar. Set aside.
- In a large bowl, pour 1 and ½ cups sugar and cream cheese. Add the still warm melted butter; whisk until combined - mixture will not be completely smooth. Add oil, egg, milk, and vanilla extract; mix until combined and smooth.
- Using a rubber spatula, fold in dry ingredients AND 1 cup of patriotic M&M's chocolate candies; mix just until combined and a soft dough is forms. Do Not Over-Mix!
- Scoop dough into 2 tablespoon rounds, or use a #40 disher to scoop balls of dough; roll balls of dough in sugar previously placed in pie plate. Place on a silicone mat/parchment paper-lined baking sheet 2-3" apart. Cookies will spread. Using the bottom of a cup slightly flatten balls of dough into 2" discs.
- Bake 10-12 minutes or until barely golden brown around the edges. Do not overbake. Cookies may appear to be soft and undone, but they will set as they cool.
- Immediately remove cookies and press M&M's into the tops of the cookies.
- Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Patriotic M&M Cookies should be stored in an airtight container and will keep 4+ days.
Recipe from The Girl Who Ate Everything.
