RECIPE
Easy MM Cookies
MM cookies are a fun twist to a chocolate chip cookie, especially when there are seasonal MM’s in season. I am all about easy recipes, especially ones that don’t require a mixer. No mixer means easier clean up to me. I love being in the kitchen cooking and baking, but clean up is a different story. When my hubby is home, he is great about helping me clean up. Sometimes he will clean up everything for me. He really is the best.
Back to these cookies, here are a few pointers for you. If you don’t want to wait for the dough to chill in the refrigerator, you can place the bowl in the freezer for 20-30 minutes. The dough has to chill, whether in the freezer or refrigerator. You can chill it over night in the refrigerator. Sometimes I will make the dough and bake it the next day. It really depends what is going on.
Ingredients
1 cup unsalted butter
1 cup dark brown sugar
½ cup sugar
2 large eggs room temperature
1 ½ tsp vanilla extract
2 ⅓ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp corn starch
½ tsp baking powder
1 ½ MM’s
Directions
In a medium saucepan melt butter until slightly brown, you will smell a nutty aroma.
Let the butter cool for 5 minutes .
Whisk in brown sugar and sugar.
Add vanilla, whisk until combined.
Add room temperature eggs one at a time, make sure each one is incorporated.
In a large bowl whisk flour, baking soda, salt, corn starch and baking powder.
Slowly add dry ingredients to the wet ingredients, until flour is mostly mixed in.
Add MM’s and mix until combined
Refrigerate cookie dough for 2 hours.
Preheat oven 350.
Line cookie sheets with parchment paper.
Using 1 tbsp cookie scoop, scoop dough onto prepared cookie sheets.
Bake for 9-11 minutes or until done.
Tips & Recommendations
You can use baking MM’s or regular MM’s. If dough is hard to scoop after pulling our of the refrigerator, let it sit for 15 minutes. Cookies will stay fresh for 5 days in an airtight container or in the freezer for 2 months. Scooped dough can be frozen up to three months
