Want to Bake Chewy M and M Brown Sugar Cookies? (Follow This Guide for a Soft and Chewy Treat)
Okay, so I tried making chewy M&M brown sugar cookies today, and let me tell you, it was a bit of a journey. I’ve been craving that soft, chewy texture with a little bit of crunch from the M&Ms, you know? So I started by gathering all my stuff. Flour, check. Brown sugar, check. Butter, eggs, the usual suspects.
First off, I mixed all the dry ingredients in one bowl. I just threw in some flour, a pinch of cinnamon, some baking soda, and a bit of salt. I whisked it all together, just like I saw on that baking show, until it looked all nice and combined. Then I set that bowl aside ’cause it was time for the wet ingredients.
In a bigger bowl, I started creaming the butter and sugars together. I used both white and brown sugar because I heard that’s the secret to getting that chewy texture. I mixed and mixed until it looked all fluffy and creamy. It took a while, but hey, good things take time, right?
Then, I cracked in the eggs one at a time, mixing after each one. I also added a splash of vanilla extract ’cause, why not? Vanilla makes everything better. Once that was all mixed up, I slowly added the dry ingredients to the wet ingredients, mixing until just combined. You don’t want to overmix it, or else the cookies get tough, and nobody wants that.
Now for the fun part—the M&Ms! I used regular-sized ones because that’s what I had on hand. I just dumped a bunch in there and folded them into the dough. I might have snuck a few M&Ms while I was at it, don’t judge. Once the M&Ms were evenly distributed, it was time to bake.
- Mix the dry stuff: Flour, cinnamon, baking soda, salt. Whisk it good.
- Cream the butter and sugars: Get it fluffy.
- Add the eggs and vanilla: Mix, mix, mix.
- Combine dry and wet: Don’t overmix.
- M&Ms time: Dump ’em in and fold.
I scooped out little balls of dough onto a baking sheet and popped them in the oven. I baked them for about 10-12 minutes, just until the edges were golden brown. They looked so good, and the smell? Amazing. I let them cool for a bit on the baking sheet before transferring them to a wire rack to cool completely.
The first bite was heavenly. They were chewy, a little crunchy from the M&Ms, and just the right amount of sweet. I experimented a little with the sugar-to-fat ratio, and I think I nailed it. More sugar seemed to make them softer, and using less butter helped with the texture, just like I read somewhere.
They are not perfect, but for a homemade cookie, they’re pretty darn close. I might try using mini M&Ms next time, just to see how that changes things up. Baking is all about experimenting, right? Plus, I get to eat the results, so it’s a win-win.
These cookies are definitely going into my regular rotation. They’re easy enough to make on a weeknight, and they’re a total crowd-pleaser. If you’re looking for a chewy, delicious cookie with a little bit of crunch, give these a try. You won’t regret it!
Key to chewiness:
- Use more brown sugar than white.
- Maybe use a bit less butter.
Alright, that’s my cookie adventure for today. Time to go enjoy the fruits of my labor with a big glass of milk. Happy baking, everyone!
Original article by the Author:Wei,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/want-to-bake-chewy-m-and-m-brown-sugar-cookies-follow-this-guide-for-a-soft-and-chewy-treat/
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