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M&M Mini Cookies with Toffee Bits

These are a great all-purpose cookie.  I wanted a recipe that would hold up well in a sack lunch and be crispy and chewy all at the same time.  These nail it.

I like to line my baking sheets with parchment paper for easy release and clean up!

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M & M Cookies
Print
Mini M & M & Toffee Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Makes 38 - 40 cookies
Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Betsy Edwards
Ingredients
  • 3 cups (12.75 ounces or 360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup unsalted butter - at room temperature (2 sticks)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1 (10.10 ounce) package m&m's minis (about 1 1/2 cups)
  • 1 cup toffee bits
Instructions
  1. Adjust oven racks to the 2 middle positions and preheat oven to 350 degrees F (175 degrees C).  Line 2 large baking sheets with parchment paper.  Set aside.

  2. In a medium bowl, whisk together flour, baking soda, cream of tartar and salt.  Spoon your flour into your measuring cup, don’t scoop.  Better yet, invest in a scale.  Set aside.

  3. Cream together the butter, white sugar, and brown sugar until smooth, a couple minutes.  Add vanilla and water then beat in the eggs one at a time. Drop by large spoon-fulls onto parchment paper.

  4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Transfer to wire racks to cool completely.
MAKE AHEAD NOTE:
  1. Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.  Freeze your baked cookies on the baking sheets lined with the parchment paper first, until firm, and then transfer them to a freezer bag or another airtight container.  

  2. When ready to serve take frozen baked cookies out of their containers and place them on a paper towel-lined plate to thaw at room temperature.

Recipe Notes

Spoon your flour into your cup, don’t scoop. Better yet, invest in a scale.

 

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