How to make Mini M&M Cookies! Recipe
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- Опубликовано: 2 окт 2024
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Ingredients:
115g butter, melted
165g light brown sugar
100g granulated sugar
1 large egg
1tsp vanilla
200g plain flour
½tsp bicarbonate of soda
1tsp salt
Red & green M&Ms
1) Preheat your oven to 180°C/ Gas Mark 4/ 160°C (fan)
2) Add the melted butter and both sugars to a bowl and mix to form a paste.
3) Add the egg and vanilla and whisk until smooth.
4) Add the flour, bicarbonate of soda, and salt and mix to form a dough.
5) Scoop up a teaspoon of the dough, roll it into a ball, and place it on a baking tray.
6) Repeat step 5 with the rest of the dough.
7) Press 2 M&Ms on top of each ball.
8) Bake for 5 minutes.
9) Enjoy!
Thank you. Bicarbonate of soda is baking soda, right?!
@@jessicaj.1011 ye
Thank you !
she didn't add backing powder/soda tho?
@@wifireptile baking*. she did add bi-carb soda lol
I love this recipe so much! I was devastated when Mrs.Field’s discontinued in Toronto when I visited. This definitely brought back the nostalgia. Though, you showed how to make these cookies on your website, I’d still recommend this recipe without the stand mixer, it’s easier to make instead of the stand mixer. Definitely making these cookies for parties, celebrations and events! ❤🎉
Is it ok if my brown sugar is a crystal one? Because every time i make cookies when i am mixing the sugars with the butter it doesnt really have that paste consistency i would love to have..... Any tips? (Also my melted butter is room temperature not hot but it still does the same thing)
No, when you add crystal brown sugar you can taste it after you bake your cookies. So it's better if you use normal brown sugar
@@safiulla1979 can i do anything about it if i only have the crystal one?maybe more butter or something?
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Ok i must make👌😊
Is their a recipe without grams because it's hard to convert everything
Can you only use regular sugar if you don't have brown sugar?
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I thought bro said Fanta
Way too much sugar
Pretty good, just I recommend putting a little less brown sugar
No
No
🥶no
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These look better than pretty much every chocolate chip recipe I see on RUclips right now. Just my personal preference. YUM! I can tell by the way they look. UPDATE: I just made these & my batter came out semi-runny. I’ve been baking cakes lately and wanted to try cookies. Maybe it’s too much butter? I measured perfectly, though. I even added a little extra flour to see if it’d help but no. I’m thinking butter is the issue because right away when we mixed the sugars with the butter it wasn’t a paste. UPDATE 2: SO…. I went ahead and put the batter in the freezer to thicken it up so I could bake them anyway. I didn’t like the way the batter tasted so I was leery….. The batter thickened up nicely after about 20-30 minutes & I baked them on 340 degrees F. If anyone needs a little help converting these ingredients to cups or milliliters, go to ‘ how to measure . com ‘ Anyways my actual cookies tasted better than the batter. My cookies are great. I’m pleasantly surprised. I’m recommending thickening your batter with a couple tablespoons of flour & freezer time if it isn’t thick enough right after mixing.