M&M Cookies
@under_baked M&M Cookies Recipe. Makes 7 large and crunchy cookies. Dough: 87g Unsalted Softened Butter 60g Demarera Sugar 60g White Granulated Sugar 1/8 tsp Salt 25g Eggs 1/2 tsp Baking Powder 1/16 tsp Baking Soda 1/8 tsp Ground Cinnamon 160g All Purpose Flour Chocolate Ganache Filling (optional): 20g Dark Chocolate 20g Heavy Cream For the ganache: Microwave the dark chocolate with heavy cream, and divide into 5g half sphere silicone mold (further read instructions if you do not have half sphere silicone mold). Freeze the ganache until use. For the dough: Preheat your oven to 170C (fan mode off), placing a baking rack at the middle shelf inside the oven. 1. Cream butter with sugars and salt 2. Add the eggs and cream for 2-3 minutes 3. Sift all of the dry ingredients over the butter mixture and incorporate with cutting motions, until the dough is uniform. 4. Using a 5.5cm ice cream scoop, take out 7 dough portions (or using two tablespoons, take out 56g portions). 5. Flatten the dough with your hands and place one frozen ganache half sphere. Alternatively, you can pipe or dollop a cooled down ganache (that has a thicker consistency) into the center of the cookie. 6. Close the cookie on the ganache and shape it like a ball. 7. Place the dough balls on a baking sheet lined with parchment, spacing them evenly about 3-4 cm apart. Stud the balls with m&m chocolates (5 on each cookie). 8. Bake for 20 minutes. Cool down for 15 minutes before serving. Note: M&M are used mainly for decor on top of the cookies, and maintain their nice shape. However, if you’d really like to add them into the cookie dough, you could add about 25g of additional m&m’s, and skip the ganache filling. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #christmascountdown #christmasbaking #mnmcookies #christmascookies
♬ Sleigh Ride (Sped Up) – The Ronettes
Crunchy M&M cookies. They are round, cute and delicious. I’ve chosen to make this cookie look like a giant M&M by filling it with chocolate ganache. They are decorated with M&Ms on top.
First published:
Last modified:
M&M Cookies:
Equipment: Half sphere silicone mold (35 holes), 2.7 (d) (optional, read recipe for alternatives)
Recipe: 7 Large Cookies
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 88g |
| Brown Sugar (Demerara) | 60g |
| White Granulated Sugar | 60g |
| Salt | 1/8 tsp |
| Eggs | 25g (Half one medium sized egg) |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1/16 tsp |
| Cinnamon | 1/8 tsp |
| All Purpose Flour | 150g |
Chocolate Ganache Filling (optional):
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 20g |
| Heavy Cream (38%) | 20g |
Preparation instructions:
For the ganache:
Microwave the dark chocolate with heavy cream, and divide into 5g half sphere silicone mold (further read instructions if you do not have half sphere silicone mold). Freeze the ganache until use.
For the cookie dough and baking:
- Preheat the oven to 170C (fan mode off), setting a baking rack at the middle shelf inside the oven.
- In a medium sized bowl, using an electric handheld mixer, cream the butter with sugars and salt for about 3 minutes on medium speed.
- Add the eggs and keep mixing for 2-3 additional minutes on medium speed. Make sure to occasionally scrape the bowl in between, to promote even mixing.
- Sift all of the dry ingredients over the butter mixture: flour, baking powder and baking soda, and incorporate with cutting motions, until the dough is uniform.
- Using an ice cream scoop (or by measuring), scoop about 56g of cookie dough. Flatten it with your hands and shape it into a small “bowl”, and add one frozen ganache half sphere into it. Close the dough on the filling.
Alternatively, if you do not have the silicone mold, you can pipe or dollop a cooled down ganache (that has a thicker consistency) into the center of the “cookie bowl”. Close the dough on the filling as describe above. - Shape the dough to a smooth ball, and place on a baking sheet lined with parchment paper, evenly spaced (about 3-4 cm apart, as the cookies expand in the oven).
- Bake for 20 minutes. Cool down for 15 minutes on a cooling rack before serving.
Note: M&M are used mainly for decor on top of the cookies, and maintain their nice shape. However, if you’d really like to add them into the cookie dough, you could add about 25g of additional m&m’s, and skip the ganache filling.
