Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups M&M candies, divided
Special equipment needed:
- Parchment paper
- Cookie sheet
- Large mixing bowl
- Electric mixer
- Cookie cutters (optional)
- Skewers or lollipop sticks
- Ribbon or twine
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in 1 1/2 cups of the M&M candies.
7. Using a cookie scoop or spoon, drop the dough onto the prepared cookie sheet, spacing them about 2 inches apart.
8. Press a few of the remaining M&M candies into the top of each cookie.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Once the cookies have cooled, insert a skewer or lollipop stick into the center of each cookie.
12. Tie a ribbon or twine around the stick to create a bouquet.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 220
Fat: 10g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 170mg
Carbohydrates: 30g
Sugar: 21g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 tsp.
- You can use any type of M&M candies, such as peanut butter, crispy, or dark chocolate.
Variations:
- Use different cookie cutters to create fun shapes for the bouquet.
- Add chopped nuts or chocolate chips to the cookie dough for extra texture.
- Use food coloring to dye the cookie dough for a festive touch.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once the dry ingredients are added, or the cookies may become tough.
- For a neater presentation, use a piping bag to pipe the cookie dough onto the parchment paper.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookie bouquet in a vase or jar filled with candy or tissue paper.
Garnishes:
Add a bow or ribbon to the bouquet for a festive touch.
Pairings:
Serve the cookies with a glass of milk or hot cocoa.
Suggested side dishes:
Serve the cookies as a dessert after a meal.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Wash your hands before handling the cookie dough.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
M&M candies were first introduced in 1941 by Forrest Mars Sr. and Bruce Murrie.
Flavor profiles:
The cookies are sweet and buttery, with bursts of chocolate flavor from the M&M candies.
Serving suggestions:
Serve the cookie bouquet at a party or as a gift for a special occasion.
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Taste: Sweet, Chocolatey, Nutty, Crunchy, Chewy