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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
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.
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.
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.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Transfer to wire racks to cool completely.
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.
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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