M&M Chocolate-Chocolate Cookies
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 minIngredients
| 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 | * |
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
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.
Comments
Wow, that's a colorful photo, can't wait to make this for my kids