Chocolate M&M Cookies
The most distinctive feature of the cookie, which distinguishes it from other cookies, is that it is soft, almost like a cake. Brown sugar is what provides this. So I guess I've already answered your questions, "Is it okay if I don't use brown sugar?" You can of course use white sugar instead of brown sugar. But then that cookie wouldn't be this cookie.
M&M's don't melt, yes, I've never seen them melt either. If something like this has happened to you, you may have baked the cookies at a very high temperature.
If you've been following me for a long time, you know that I usually use less sugar than usual in desserts. That's why I often need to state that if you like too much sugar, increase the amount of sugar. But this cookie is an exception in this regard. It has more sugar in it than I normally use. Unfortunately, this recipe is not one of those recipes that can reduce the amount of sugar. I don't think it would be this tasty if the sugar was reduced. Make an exception and use some sugar this time.
- 1 egg,
- 100 g butter at room temperature,
- 1/2 cup white sugar,
- 1/2 cup brown sugar,
- 1,5 cup flour,
- 1/2 cup cocoa powder,
- 1 tsp baking powder,
- 1 cup m&m chocolates for topping.
- Line 2 baking sheets with parchment paper or silicone baking mats,
- In the bowl of an electric mixer, combine the butter, egg and sugars,
- Beat together on medium-high speed until light and fluffy, 2-3 minutes,
- In a separate bowl, whisk together the flour, baking powder and cocoa powder,
- Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated,
- Ser aside the dough in the fridge for 30-35 mins.,
- Roll about 2 tablespoons of dough into balls and place on the baking sheets,
- The cookies don’t spread much so if you like them less thick, press down slightly,
- Top cookies with m&m’s,
- Bake in a 180 C degrees oven until the cookies rise and crack a little.