Classic MNM Cookies
Classic MNM Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurements:
1 cup butter (salted or unsalted)
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 tbsp molasses (optional)
1 tbsp corn syrup (optional)
2 tsp vanilla extract
2 1/2 cup all-purpose flour
1 tsp baking soda
2 cups mnm’s
flakey sea salt
What is flakey sea salt?
If you have ever seen the chunks of salt on top of bakery style cookies, this is called flakey sea salt. Whenever you use a recipe that uses this, it’s recommended to not add any salt to your cookie dough. Flakey sea salt brings such a fancy look to your cookies, but it can also be overpowering if too much salt is added. This really brings out the flavor of your cookies, so I highly recommend trying it out!
What is the purpose of molasses?
The key difference between brown sugar and granulated/white sugar is molasses. Molasses is the ingredient that is mixed into granulated sugar to create white sugar. Brown sugar is gives your desserts a nutty and caramel flavor. Therefore, adding extra molasses will enhance the nutty and caramel flavor without having to add more sugar or without having to originally use brown sugar.
What is the purpose of corn syrup?
Corn syrup is a completely optional ingredient in cookies. However, I always try to use it in chocolate cookies because it makes cookies more fudgy and dense. Adding a touch of corn syrup will give your cookies a chewier texture without making them crunchier or grainier.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
215 grams butter (salted or unsalted)
150 grams brown sugar
150 grams white sugar
1 egg (60 grams)
20 grams molasses (optional)
20 grams corn syrup (optional)
4 grams vanilla extract
250 grams all-purpose flour
4 grams baking soda
350 grams mnm’s
flakey sea salt
Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat butter until it turns an off-white color (about 2-3 minutes)
Step 2
Add in white sugar and brown sugar.
Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your egg
Mix in vanilla, molasses, and corn syrup.
Step 4
Add flour and baking soda to form your dough.
Step 5
Add MNM’s.
Step 6
Use a 1/3 cup scoop and then place a single ball of dough on baking tray.
Step 7
Bake cookies for 12-13 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside.
Step 8
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.
Step 9
Add flakey sea salt on top and your done!
You can store these in fridge for up to 12 days or store at room temperature for 10 days!