by Stephanie Zonis
2-1/2 to 3 dozen cookies
Sophistication is not always the order of the day. Sometimes, particularly when younger children are involved, something a little simpler will be much better received. Such is the case with these cookies, which look like happiness to the younger set. They are quickly and easily made, very appealing to children because of their bright colors and milder flavors, and a good choice for young bakers always looking to get a finger or two into matters.
I use plain M&M's to make these, because that's what I like. However, there is no reason you couldn't use other candies of a similar nature. Bear in mind that you'll need some extra candies for garnishing; I tried making the cookies without the garnish, but they weren't nearly as attractive that way. These will keep for a day or so at room temperature, if stored airtight; they also freeze.
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla
1 egg, graded "large"
1 square (1 ounce) unsweetened chocolate,
melted and cooled slightly
1 cup plus 2 Tbsp. all-purpose flour
(stir with a fork to aerate before measuring)
1/4 tsp. baking powder
1/4 tsp. baking soda
1-1/2 cups (about 9 ounces) candy-shell-coated milk chocolate candies
Additional candy-shell-coated milk chocolate candies
Adjust rack to center of oven; preheat oven to 375 degrees F. Line cookie sheets with aluminum foil, shiny side up.
In medium bowl, with large spoon, cream butter, both sugars, and vanilla. Beat in egg. Stir in melted chocolate (which may still be slightly warm). Add flour, baking powder, baking soda, and salt, and stir to blend. Mix in candy-shell-coated milk chocolate candies until evenly distributed.
By very well-rounded teaspoonfuls (not a measuring teaspoon), drop dough onto cookie sheet, keeping mounds of dough as round as possible. Place only 12 mounds on a 15-1/2 by 10-1/2 inch sheet. For Garnish, press about 4 or 5 additional candy-shell-coated milk chocolate candies onto each mound of dough.
Bake, one sheet at a time, for 8 to 9 minutes, or just until edges are very lightly browned. Switch sheet back-to-front once about halfway during baking. Cookies will spread and puff up while baking, and the tops of some of the candies will crack.
Remove from oven; allow to stand on cookie sheet about 2 minutes before removing to cooling rack (cookies will flatten while they cool). Cool completely before storing airtight.
Copyright © 2000 Francesca Chocolate Productions. All Rights Reserved.
Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.
This page created September 2000
The Global Gourmet®
175 Home Recipes
Burma: Rivers of Flavor
Cake Mix Doctor
Craft of Coffee
Crazy Sexy Kitchen
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Lidia's Favorite Recipes
Make-Ahead and Freeze
Paleo Slow Cooking
Quick Family Cookbook
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
Copyright © 1994-2013,