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Chewy M&M Sugar Cookies | alidaskitchen.com

Chewy M&M Sugar Cookies

 Chewy M&M Sugar Cookies add M&M chocolate candies to the best chewy sugar cookie recipe, resulting in one of my favorite cookies of all time. These are also fun for holidays!
Chewy M&M Sugar Cookies | alidaskitchen.com

When I first saw a recipe for Chewy M&M Sugar Cookies, and realized it used the same base recipe as my Chewy Sugar Cookies I knew they were going to be good.  Since those cookies are one of my favorites of all time, I figured M&Ms could only make them better, right?  Right!  The sugar cookie base is deliciously chewy and the cream cheese adds a little tang. Chocolate bursts of M&Ms are studded throughout. Chewy sugar cookies made with M&Ms. Genius idea.

I love how cute these look and that they can be made festive for any occasion.  Truth be told, I have been trying to make these cookies for months. I have M&Ms for every holiday stocked in my treat drawer that were intended to be used for Chewy M&M Sugar Cookies.  While I used Easter “Bunny Mix” M&Ms, these are made in honor of Spring (since there won’t be any left for Easter…Oops!).

Chewy M&M Sugar Cookies | alidaskitchen.com

Chewy M&M Sugar Cookies
 
Yields: 24 cookies
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar, plus ⅓ cup for rolling
  • 2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
  • 6 tablespoons unsalted butter, melted and hot
  • ⅓ cup canola oil
  • 1 large egg
  • 1 tablespoon milk (I used skim)
  • 2 teaspoons vanilla extract
  • 1⅓ cup M&M chocolate candies
Instructions
  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
  2. In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, add 1½ cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth.
  4. Add flour mixture and mix with rubber spatula. Add 1 cup of M&Ms and continue mixing until dough forms.
  5. Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Using remaining M&Ms, gently press 2-3 candies onto tops of cookies.
  6. Bake 1 tray at a time until edges are set and beginning to brown, about 9 to 12 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source:  as seen on Carrie’s Sweet Life, originally fromTracey’s Culinary Adventures

Chewy M&M Sugar Cookies | alidaskitchen.com

Chewy Sugar Cookies

Everybody needs a go-to recipe for a classic sugar cookie.  While these Chewy Sugar Cookies will never trump my grandma’s melt-in-your-mouth sugar cookies, this is the ultimate chewy sugar cookie recipe.  The texture is chewy (obviously), the flavor is unbeatable, they have that perfect crackly top, and they’re easy to make.  Can’t beat that!  The key to making these chewy is to be sure to flatten to no bigger than 2-inch diameter and not to overbake.  Otherwise you may end up with a crispier sugar cookie, which frankly is really not a bad thing.  The flavor of these cookies is so incredible, they are good chewy or crispy.

Chewy Sugar Cookies
 
Yields: 24 cookies
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar, plus ⅓ cup for rolling
  • 2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
  • 6 tablespoons unsalted butter, melted and hot
  • ⅓ cup canola oil
  • 1 large egg
  • 1 tablespoon milk (I used skim)
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
  2. In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, add 1½ cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until dough forms.
  4. Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Sprinkle tops evenly with sugar remaining in shallow dish (discard any remaining sugar).
  5. Bake 1 tray at a time until edges are set and beginning to brown, about 11 to 13 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source: The Best of America’s Test Kitchen: Best Recipes and Reviews 2012