M&M Chocolate-Chocolate Cookies
![M&M Chocolate-Chocolate Cookies](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTY1MSwicHVyIjoiYmxvYl9pZCJ9fQ==--a1be9f9b7ce2f6237d08c44f30c7ecb9b320248c/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_58a93099e4075531b72f.jpg)
I was looking for a recipe which would show off the colors of M&Ms. I exchanged the margarine for butter. At first bite, the cookie was a bit dry. Then the butter kicked in and it just melted in my mouth. What a flavor experience! I will definitely be making this cookie again!
Yield
24 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¾ | cup |
margarine
|
|
⅓ | cup |
sugar
granulated |
|
⅓ | cup |
brown sugar, light
|
*
|
1 | large |
eggs
|
|
1 | teaspoon |
vanilla extract
|
|
3 | teaspoons |
cocoa powder
|
|
1 ½ | cups |
all-purpose flour
|
|
¾ | teaspoon |
baking soda
|
|
¼ | teaspoon |
salt
|
|
12 | ounces |
m and m's
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
177 | ml |
margarine
|
|
79 | ml |
sugar
granulated |
|
79 | ml |
brown sugar, light
|
*
|
1 | large |
eggs
|
|
5 | ml |
vanilla extract
|
|
15 | ml |
cocoa powder
|
|
355 | ml |
all-purpose flour
|
|
3.8 | ml |
baking soda
|
|
1.3 | ml |
salt
|
|
346.8 | ml/g |
m and m's
|
* |
Directions
Preheat oven to 350℉ (180℃).
In a large mixing bowl, cream margarine and sugars.
Add egg and vanilla and beat until light and fluffy.
Combine flour, cocoa powder, baking soda and salt; gradually blend into creamed mixture.
Stir in M and M's Semi-Sweet Chocolate Candies until evenly blended.
Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Make about 2 dozens.
Bake 9 to 13 minutes.
Cool 1 minute on cookie sheets; remove to wire cooling racks.
Store in tightly covered container.