Welcome to A Quirky Twist! I’m sorry for the late post but I took advantage of the MLK holiday and rested. Today’s post isn’t a fashion outfit, but instead a baking idea. I first made this recipe my junior year of high school, and when I made them then they were just as large only much flatter. My baking skills have improved some since then, as these cookies are definitely fluffier. I found the recipe from this dessert account on Instagram. I’m going to leave the recipe below and will be posting an outfit post on Wednesday!
2 cups all purpose flour
1 ¼ teaspoons baking soda
¼ teaspoon salt
¾ cup unsalted butter, room temperature
2/3 cup granulated white sugar
2/3 cup firmly packed light brown sugar
2 egg yolks
1 ½ teaspoons pure vanilla extract
1 cup M&M’s
Preheat oven to 350 degrees. In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of your electric mixer (or hand mixer), beat the butter and sugars until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. (If batter is soft, cover and refrigerate for 30 to 60 minutes or until firm). Using an ice cream scoop, or two spoons, form batter into large balls.
Place 6 balls of dough on each baking sheet completely cover the tops of the cookies with the M&M’s. Gently press the candies into the dough.
Bake the cookies for about 14-17 minutes, rotating the baking sheets halfway.