Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies […]
Tag: christmas cookies
One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]
Have you started making Christmas cookies yet? Are you one of those people that makes a different batch every week and stores them perfectly in tupperware containers or are you the last minute type that whips everything together in one big cookie-palooza? I’m a little of both this year. Typically I make ALL of my cookies at once the weekend before Christmas. But this year I’ve wanted to share so many wonderful cookie recipes with you on the blog that it feels like my house has been a nonstop, round the clock cookie making factory. But I’m not complaining. I mean Christmas cookies are the unofficial breakfast food for the month of December, amiright??? No judgement here. This next cookie recipe is a simple one, but boy oh boy is it delicious!! Peppermint Meltaways are a delicate cookie, smothered with a creamy frosting and bursting with just the exact right amount of peppermint flavor. This festive cookie is truly special. It literally tastes like snowflakes melting in your mouth. I’ll be doubling the recipe for my Christmas cookie trays this year! Here’s all you’ll need: butter, confectioners sugar, peppermint extract, all-purpose flour, cornstarch, milk, and peppermint candies. Let’s get started! Begin by whisking together the flour and cornstarch in a medium sized bowl. We whisk you a Merry Christmas, We whisk you a Merry Christmas, We Whisk you a Merry Christmas and a Happy New Year! Next in a large bowl, cream together 1 cup of butter, 1/2 teaspoon of peppermint extract and 1/2 cup of confectioners’ sugar until light and fluffy. The confectioners’ sugar is the secret ingredient that gives us that soft, melt in your mouth texture. Gradually add the flour mixture (about 1/2 cup at a time) into the creamed butter mixture until well blended. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm enough to handle. Line a cookie sheet with parchment paper (I mean if you’re really serious about cookie baking then it’s a MUST!!). Roll the dough into 1-inch balls and space them about 2-inches apart like so. I always try to give cookie recipes a bit of room to breathe until I know how far those babies are gonna spread. So err on the side of caution if you’re not sure. Bake in a 350 degree preheated oven for 9-11 minutes or until the bottoms are light brown. When baking cookies I ALWAYS use the middle and top racks, never the bottom. And never ever all three at once. Halfway through the baking time I like to rotate my cookie sheets. That means that I switch the cookie sheet that was baking on the top rack to the middle rack and vice versa. I also rotate the cookie sheets 180 degrees so that the cookies that were baking in the front of the oven are now in the back. This helps to ensure I have a more even bake on ALL the cookies. Remove the cookies to wire racks to cool. Don’t you dare leave these guys on that baking sheet as they’ll keep right on baking! While the cookies are cooling we can whip up that deliciously dreamy peppermint frosting! Melt 2 tablespoon butter in a small microwave safe bowl. Beat in the milk and 1/4 teaspoon peppermint extract. Next gradually beat in 1-1/2 cup of confectioners’ sugar. Mix until nice and smooth. You better sneak a taste to make sure it’s ok (wink, wink!!). I can tell you right now Peppermint Meltaways will quickly become a Christmas tradition! Once the cookies have cooled completely, slather on some of that nice peppermint frosting. These cookies are delicate so handle with care. Sprinkle with crushed peppermint candies. These cookies are great to make the week AFTER Christmas too because you know you’re going to have an abundance of candy canes handy! If you find that the frosting feels too thick or is hard to spread, just toss it in the microwave for 10-20 seconds (as needed). This melts the butter and your frosting will thin right out. Don’t ya think Santa would LOVE some Peppermint Meltaways on his cookie plate this year?!? I’ll take all the help I can get to land me on that NICE list! If you really wanna fancy up that cookie tray, I suggest adding some Cappuccino Swirl Cookies too!
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 1-1/2 cups confectioners' sugar
- 1/2 cup crushed peppermint candies
- Step 1 In a large bowl, cream together 1 cup of butter, 1/2 teaspoon of peppermint extract and 1/2 cup of confectioners’ sugar until light and fluffy.
- Step 2 Whisk together the flour and cornstarch in a medium sized bowl. Gradually add the flour mixture (about 1/2 cup at a time) into the creamed butter mixture until well blended. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm enough to handle.
- Step 3 Remove the cookie dough from the fridge. Roll the dough into 1-inch balls and space them about 2-inches apart on a parchment lined cookie sheet.
- Step 4 Bake in a 350 degree preheated oven for 9-11 minutes or until the bottoms are light brown. Remove the cookies to wire racks to cool.
- Step 5 FOR THE FROSTING: Melt 2 tablespoon butter in a small microwave safe bowl. Beat in the milk and 1/4 teaspoon peppermint extract.
- Step 6 Gradually beat in 1-1/2 cup of confectioners’ sugar. Mix until smooth.
- Step 7 Frost cookies and sprinkle with crushed peppermint candies. Enjoy!
Christmas is a time for family and love, a time for magic and wonder, a time for…..BAKING!!! We’ve been baking up a storm here at Happylifeblogspot this December and I don’t see it stopping anytime soon. I wanted to share with you one of my […]
Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]
Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into the oven. Do NOT make the mistake of sneaking a taste of the dough. For real. You won’t be able to stop! Needless to say these melt in your mouth (not in your hand) cookies will be disappear in an instant. Grab a big glass of milk and let’s get baking!
Here’s all you’ll need: brown sugar, white sugar, shortening, eggs, vanilla, flour, baking soda, salt, and M&M’s of course!
In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla. Beat with a hand mixer on medium-low speed until well combined. We don’t want any shortening clumps in the mix! To give these cookies even more buttery flavor, I used the butter flavored crisco sticks. So dreamy!! I’ve made them with the original style too. Both are fab!!
Next mix in the baking soda and salt. I like to do this before I add the flour so that I know they’re mixed well throughout. Now add the flour, one cup at a time, and blend on a low speed until combined. I always add my flour slowly and in smaller increments. It makes it easier to mix.
Then stir in the M&Ms!!! I used a 10.70 oz pack and it was almost exactly 1-1/2 cups. These colorful button shaped chocolates make the perfect swap for chocolate chips. Chewy M&M Cookies are so versatile! Trade in the original variety for one of the holiday editions. Pastel colored Easter M&M cookies anyone? Red, white, and blue M&Ms for the Fourth of July! The possibilities are endless!!
Scoop cookie dough by the spoonful (or scoopful if you have a cookie scoop!) onto a parchment lined cookie sheet. Roll into balls if you’re OCD like me and love perfectly round cookies. They’re so much prettier and it makes you look like a pro baker. Then press down the balls to flatten ever so slightly with the back of your hand. We’re not shooting for pancake like, just a little smoosh! And you’re going to want to stagger them and give them some space. These babies will spread!
Bake in a 350 degree preheated oven for 8-10 minutes. Nine minutes without rushing to turn off the oven timer is the magic number in my oven. As always, rotate the cookie sheets halfway through baking. That means the top rack of cookies get switched to the middle rack and vice versa. Also we want to rotate the cookie sheets so that the cookies that were baking in the back of the oven are now baking in the front. Remove from the oven and let the cookies rest on the cookie sheet for about a minute or so…but no longer than that! They’ll look a little under baked but I promise they’re not. Now VERY carefully remove them from the cookie sheet and place on a wire rack (or your countertop) to cool. Let stand for about 5-10 minutes and they’re done!
There you have it! Ridiculously good, can’t stop eating them, best ever Chewy M&M Cookies!! You’ve gotta try em! If you’re a cookie addict like me, then you’ll wanna try our Best Ever Chocolate Chip Cookies ASAP!!!
Chewy M&M Cookies
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups (10.70 oz) M&Ms candies
- Step 1 In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla. Beat with a hand mixer on medium-low speed until well combined.
- Step 2 Mix in the baking soda and salt. Add flour, one cup at a time, and blend on a low speed until combined. Stir in the M&Ms.
- Step 3 Scoop cookie dough by the spoonful onto a parchment lined cookie sheet. Roll into balls. Flatten balls slightly with the palm of your hand.
- Step 4 Bake in a 350 degree preheated oven for 8-10 minutes. Let cookies rest on the cookie sheet for about a minute. Carefully remove using a spatula. Allow cookies to cool for an additional 5-10 minutes on a wire rack. Enjoy!
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These Soft Cut Out Cookies are the only recipe you’ll ever need! They hold their shape perfectly in the oven. I love these cookies because they bake up nice and soft with perfectly crisp edges. When it comes to making beautifully decorated cookies, this recipe […]
Christmas cookies?!? Ain’t nobody got time for that! Well I’m here to tell you that you do! Grrrrllll……..I got you! They very well could be the easiest cookies you will ever make! I’ve been adding them to Christmas cookie trays for years now and everyone […]
Cookies!!! (Did you hear the Cookie Monster voice? Nope! Just me? Ok!). Everyone needs a classic chocolate chip cookies recipe in their arsenal! After finding this one I’ve honestly never tried another. Really! It’s that good! Big, soft, chewy, chocolatey, baked to perfection cookies. And the best part is I literally ALWAYS have the ingredients on hand. So whenever I need to whip up a last minute dessert THIS is my go to. Plain and simple pantry staples that add up to a delicious and addictive cookie. Try to eat just one! I dare you!
Here’s all you’ll need: butter, white sugar, brown sugar, eggs, flour, baking soda, salt, vanilla, and of course chocolate chips.
Scoop by heaping spoonful, roll into balls and place on to a cookie sheet. I used my cookie scoop to keep them nice and uniform. I also like to stagger them and leave plenty of room between cookies. These babies like to spread! Don’t overcrowd them.
Bake in a preheated oven for 15-17 minutes at 325. I always bake on the middle and top racks. Once the edges start to firm up and slightly brown they’re done! Allow them to cool on the cookie sheet for a minute or two. This will firm them up a bit and allow you to take them off with a spatula without any breakage or crumbles.
Here’s a trick I always use when baking cookies! For best results I rotate my baking sheets halfway through. Meaning after cooking for about 7-8 minutes I take the cookie sheet from the middle rack and place it on the top rack and likewise I take the cookies from the top rack and place them on the middle rack. I also rotate them 180 degrees. So the cookies that were in the front are now in the back and vice versa. This allows for a more uniform bake. Unless you have a professional grade oven, your cooking temperature isn’t 100% consistent throughout the entire space. Look at those perfect bottoms!!! They really are the Best Ever Chocolate Chip Cookies!!!
Best Ever Chocolate Chip Cookies
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups unsalted butter melted (1 1/2 sticks)
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semi sweet chocolate chips (1 bag)
- Step 1 Preheat the oven to 325 degrees F (165 degrees C). Line with parchment paper.
- Step 2 Melt butter in a medium bowl.
- Step 3 Add brown sugar and white sugar to melted butter and mix until well blended.
- Step 4 Beat in the vanilla, egg, and egg yolk until light and creamy. Add the salt, baking soda, and flour and mix on low until just blended.
- Step 5 Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough by the heaping spoonful onto the prepared cookie sheets.
- Step 6 Be sure to leave enough room between cookies as they will spread while baking. (I used my largest size cookie sheets and placed 9 cookies per pan.)
- Step 7 Bake 15-17 minutes until edges are slightly browned. Key word slightly!
- Step 8 Cool on cookie sheets for 1-2 minutes.
- Step 9 Remove from cookie sheets and continue to cool. Or dig in!
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