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M&M'S Salted Caramel Cookies

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Cookie dough is amped up with Crispy M&M’s and homemade salted caramel for a really tasty treat.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (+ 30 minutes chilling time)
Makes: 16 servings (2 cookies per serving)
Ingredients:
Cookie Dough:
2 pkg (1.48 oz each) Crispy M&M’s, divided
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup butter, softened
1/3 cup brown sugar
2 tbsp granulated sugar
1 egg yolk
1 tsp vanilla extract
Caramel:
1/2 cup granulated sugar
1/4 cup 35% heavy cream
1/4 tsp sea salt (approx.)
Instructions:
1. Cookie Dough: Chop 1 pkg of Crispy M&M’s, set aside. In bowl, whisk together flour, baking soda and salt. In separate bowl, beat butter with brown sugar and granulated sugar until light and fluffy; beat in egg yolk and vanilla. Stir in flour mixture until combined. Fold in chopped Crispy M&M’s. Cover dough with plastic wrap; refrigerate for 30 to 60 minutes or until chilled.
2. Caramel: Meanwhile, in small saucepan, combine sugar and 2 tbsp water over medium heat; cook, without stirring, until sugar starts to caramelize, swirling pan if sugar is browning unevenly. Pour in cream; stir until combined and bring to boil. Remove from heat. Stir in salt. Let cool completely.
3. Preheat oven to 350ºF. Spoon batter into 32 portions onto parchment paper-lined baking sheets, about 2 inches apart; flatten top of each cookie with spoon. Bake on top and bottom racks of oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden on bottom.
4. Let cool on baking sheet for 2 minutes; transfer to rack and let cool completely.
5. Spread 1/2 tsp caramel over half of the cookies; top with remaining cookies. Drizzle 1/2 tsp of caramel over each cookie; sprinkle with pinch of salt. Top with remaining Crispy M&M’s.
Tip: If caramel becomes too stiff, heat in microwave-safe bowl for 10 seconds at a time until pourable.
Nutrition Facts
Per 2 cookies
Calories 140
Fat 6g
Saturated Fat 4g
Cholesterol 25mg
Sodium 170mg
Carbohydrate 19g
Fiber 0g
Sugars 14g
Protein 1g
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (+ 30 minutes chilling time)
Makes: 16 servings (2 cookies per serving)
Ingredients:
Cookie Dough:
2 pkg (1.48 oz each) Crispy M&M’s, divided
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup butter, softened
1/3 cup brown sugar
2 tbsp granulated sugar
1 egg yolk
1 tsp vanilla extract
Caramel:
1/2 cup granulated sugar
1/4 cup 35% heavy cream
1/4 tsp sea salt (approx.)
Instructions:
1. Cookie Dough: Chop 1 pkg of Crispy M&M’s, set aside. In bowl, whisk together flour, baking soda and salt. In separate bowl, beat butter with brown sugar and granulated sugar until light and fluffy; beat in egg yolk and vanilla. Stir in flour mixture until combined. Fold in chopped Crispy M&M’s. Cover dough with plastic wrap; refrigerate for 30 to 60 minutes or until chilled.
2. Caramel: Meanwhile, in small saucepan, combine sugar and 2 tbsp water over medium heat; cook, without stirring, until sugar starts to caramelize, swirling pan if sugar is browning unevenly. Pour in cream; stir until combined and bring to boil. Remove from heat. Stir in salt. Let cool completely.
3. Preheat oven to 350ºF. Spoon batter into 32 portions onto parchment paper-lined baking sheets, about 2 inches apart; flatten top of each cookie with spoon. Bake on top and bottom racks of oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden on bottom.
4. Let cool on baking sheet for 2 minutes; transfer to rack and let cool completely.
5. Spread 1/2 tsp caramel over half of the cookies; top with remaining cookies. Drizzle 1/2 tsp of caramel over each cookie; sprinkle with pinch of salt. Top with remaining Crispy M&M’s.
Tip: If caramel becomes too stiff, heat in microwave-safe bowl for 10 seconds at a time until pourable.
Nutrition Facts
Per 2 cookies
Calories 140
Fat 6g
Saturated Fat 4g
Cholesterol 25mg
Sodium 170mg
Carbohydrate 19g
Fiber 0g
Sugars 14g
Protein 1g
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