Aloha Dreams
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M&M Mini Cookies with Toffee Bits
These are a great all-purpose cookie. I wanted a recipe that would hold up well in a sack lunch and be crispy and chewy all at the same time. These nail it.
I like to line my baking sheets with parchment paper for easy release and clean up!
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- 3 cups (12.75 ounces or 360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup unsalted butter - at room temperature (2 sticks)
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs
- 1 (10.10 ounce) package m&m's minis (about 1 1/2 cups)
- 1 cup toffee bits
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Adjust oven racks to the 2 middle positions and preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Set aside.
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In a medium bowl, whisk together flour, baking soda, cream of tartar and salt. Spoon your flour into your measuring cup, don’t scoop. Better yet, invest in a scale. Set aside.
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Cream together the butter, white sugar, and brown sugar until smooth, a couple minutes. Add vanilla and water then beat in the eggs one at a time. Drop by large spoon-fulls onto parchment paper.
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Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Transfer to wire racks to cool completely.
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Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month. Freeze your baked cookies on the baking sheets lined with the parchment paper first, until firm, and then transfer them to a freezer bag or another airtight container.
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When ready to serve take frozen baked cookies out of their containers and place them on a paper towel-lined plate to thaw at room temperature.
Spoon your flour into your cup, don’t scoop. Better yet, invest in a scale.
Want more great desserts?
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