Ingredients: Makes about 9 giant cookies or 15 large cookies
All purpose flour – 2 cups (260 grams)
Baking soda – 1 1/4 teaspoons
Salt – 1/4 teaspoon
Unsalted butter – 3/4 cup ( 170 grams ), slightly softened
Granulated white sugar – 2/3 cup ( 130 grams )
*Light brown sugar – 2/3 cup firmly packed ( 140 grams)
Eggs – 1 large + 1 egg yolk
Vanilla Extract – 1 1/2 teaspoons
Candy coated milk chocolates ( M&Ms/ Smarties/Gems) – 1 cup
* I did not have light brown sugar, so I substituted with 1/3 cup dark brown sugar and 1/3 cup white sugar.
1) Preheat oven to 350 degrees F/ 180 degrees C and place rack in centre of oven.
2) Whisk together the flour, baking soda and salt in a large bowl.
3) With a hand mixer or a stand mixer fitted with the paddle attachment , cream the butter and sugars for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
4) Add the egg ,egg yolk and vanilla extract. Beat until well combined.
5) Slowly add the flour mixture and stir just until incorporated. Scrape down the sides. If the dough is soft , refrigerate for 30-60 minutes or until firm.
6) Divide the dough into 9 equal pieces for giant cookies or 15 pieces for large cookies. Roll them into balls and press very gently to flatten them slightly. Cover the tops almost entirely with the candies and press them down gently into the dough.
7) Place them on a cookie sheet lined with parchment paper. Make sure to keep sufficient space between them as these cookies spread a lot.
8) Bake for 14-17 minutes just until the edges are set and the cookies turn light golden brown. They will be quite soft in the centre while hot but will firm up a bit after cooling.
9) Cool for a few minutes on the cookie sheet and then transfer on to a cooling rack to cool completely.
- For these cookies the butter should be just slightly soft, so that when you press it lightly with your finger you can just see an imprint. If it’s too soft you will have to chill the dough, otherwise your cookies will spread a lot while baking and turn out thin and flat.
- If you are using the same cookie sheet to bake the next batch make sure to cool it completely before using again.
- If you are lucky enough to have two cookie sheets you can bake two batches simultaneously by placing one in the top third of the oven and the second one in the bottom third. Rotate halfway between baking .
I’m linking this post to the following event:
Bake Fest #12 guest hosted by Fun and Food Cafe and started by Cook’s Joy
7 comments on “Candy Cookies by my little baker”
cookies looks so colorful and delicious….it is more fun if u are doing something with kids….
Crunchy n yummy cookies. Loved the chocolate studs
very nice and colorful cookies
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Your little baker is amazing cookies looks delicious.
I remember when my kids were small and wanting to help in the kitchen. Now I have grand kids and they also want to be little cooks and bakers. It sure does require patience and shatter proof glassware. And they sure learn at a young age that they don’t want to help with the clean-up or the dishes.
Nice looking cookies.
they look so nice, perfect for a kid! thanks for sharing this with the Bakefest!:)
Lovely and colourful. Am sure that kids will this utmost.