This post is going to be short and sweet, just like me…except that I’m tall, and not sweet. I have been experimenting with cookie recipes for a while now and I think this sugar cookie recipe wins everything.
- 1 cup Unsalted Butter, At Room Temperature
- 1 cup Brown Sugar
- 1 cup White Sugar
- 2 Eggs
- 2 teaspoons Pure Vanilla Extract
- 2-1/2 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- A bunch of M&M’s
Cream butter and sugars with a hand mixer or in a stand mixer. Add eggs and vanilla. Add flour 1/2 cup at a time, salt, baking soda and baking powder and mix on low until everything is incorporated.
Chill the dough in the refrigerate for 2 hours. THIS IS IMPORTANT. If you don’t chill the dough you will have a flat cookie and that is no bueno.
Preheat oven to 350ºF. Scoop out a small amount of dough and roll it into a ball. It should be about the size of a golf ball.
The M&M’s are a must here, and there’s a right way to add them…once you roll the cookie dough into a ball you should manually adhere the M&M’s to said ball. See below. Place the cookies on a parchment lined or greased cookie sheet (I was out of parchment). I only put 9 on a sheet but you could probably squeeze 12. Bake for about 14 minutes, you should take them out as soon as the edges begin to brown.
These are HEAVEN I tell ya. I usually use half the dough and then refrigerate the rest for another time, this way we get to enjoy the fresh baked cookie taste twice…and I don’t eat as many because they’re gone instantly. I also don’t know how to prevent the candy shell from cracking so if you do, help a girl out.