M&M Rainbow Cookies

14

August 29, 2011 by Dana

Can someone please clear something up for me?

I seem to be confused.  Because up until this past week, I thought I lived in New York.

But now?  I’m not so sure.  After an earthquake, a hurricane, and a tornado?  (Ok, a tornado warning.)  You can see why I’m questioning my location.

Now I’m thinking maybe I’m in California.  Or Florida.  Or…. Kansas, perhaps?

It’s disconcerting to say the least.

Because I am a true NY kind of girl.  I know what to do there.  I know how to be safe.

I know not to assume a yellow cab is going to stop at a crosswalk just because the light’s red.  I know not to make eye contact with anyone on the subway.  And I know never to assume a puddle came from rain.  Gross.

But when it comes to dealing with tornadoes?  My experience is limited to ruby red slippers and munchkins in the land of Oz.  And for earthquakes?  A very special episode of Saved by the Bell comes to mind.

Needless to say, I’m thrilled that the weather forecast predicts clear skies for the next week.  I don’t think I could take much more of this crazy weather.

And if sunny skies aren’t exciting enough, here’s your very own rainbow after the storm, in the form of delicious M&M Rainbow Cookies!

Ingredients

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini m&m’s (or something else that you love)

This recipe is straight from How Sweet It Is.  As soon as I saw it on Jessica’s blog, I knew I had to make it.  All of those colorful m&ms make for such a fun cookie!  Sadly, I couldn’t find any mini m&m’s, but the regular m&m’s worked just fine.

Directions 

1.  Preheat oven to 325 degrees F.

2.  Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together.  Fold in the m&m’s.

3.  Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, leave about 2 inches in between each.

4.  Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!

All I can say is YUM!  These cookies are so delicious.  They stay super puffy (I’m guessing because of the odd shape of the dough before it’s baked), and are the perfect texture!  Definitely try these out.  You won’t be disappointed.