Cakes + Cupcakes
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]]>I’m always craving chewy chocolate chips cookies, but sometimes they just don’t feel festive enough. But if I bake one big cookie—with frosting and sprinkles on top for good measure—and call it a cake, I have the best of both worlds. It’s the perfect dessert for birthdays, graduation parties, and basically any time you want to say “Congrats!”
Gather all your ingredients together.
Mix together the batter: Preheat the oven to 350℉. In a large bowl, use an electric mixer to cream ¾ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Then beat in the 2 eggs and 1 ½ teaspoons of vanilla extract until incorporated.
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the flour mixture to the bowl of wet ingredients, little by little, beating lightly after each addition. Then stir 1 ¼ cups of chocolate chips into the batter.
Transfer to a cake pan: Press the dough into a 9-inch round cake pan to create a flat, even layer. Sprinkle extra chocolate chips on top if desired, and gently press them into the dough.
Bake: Bake the chocolate chip cookie cake in a preheated oven for 15-20 minutes, or until the edges are golden brown. Let it cool in the pan while you make the frosting.
Make the frosting: Beat ¼ cup of softened butter and 1 cup of powdered sugar in a large bowl. Add in ⅓ cup of unsweetened cocoa powder, 1 teaspoon of pure vanilla extract, and 2 tablespoons of whole milk. Then, beat until smooth. Next, add in 1 more cup of powdered sugar (½ cup at a time, beating until smooth after each addition). Beat in another tablespoon or 2 of milk if needed.
Decorate: Remove the cookie cake from the pan once it has fully cooled. Then frost by piping designs on top, or simply spread it over the top. Finish with colorful sprinkles and other decorations if desired!
This chocolate chip cookie cake can be stored at room temperature for 1 day, or for 3 days in the refrigerator, if frosted. Without frosting, it can be stored at room temperature up to 3-4 days.
Slices of this homemade cookie cake always taste better with a glass of milk or a scoop of ice cream, especially when it’s served warm! If you don’t want to use the chocolate buttercream in the recipe card, use your favorite frosting (homemade or store-bought) instead. It also tastes great served with whipped cream, chocolate sauce, or even a little caramel drizzle.
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]]>The post Christmas Cutout Cookies appeared first on The Cookie Rookie®.
]]>I love a classic gingerbread cookie, but these Christmas cutout cookies are even more fun to decorate. Topped with a rich and creamy royal icing, they’re beautifully vivid and flavorful, too! The cookies themselves are tender and sweet– a real crowd-pleaser. My family begs me to make these cookies every year, and my kids look forward to decorating them!
Store leftover Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. I recommend placing a piece of wax paper between each layer of cookies to prevent them from sticking together and ruining the icing. Let thaw overnight in the refrigerator before serving at room temperature.
Mix the Wet Ingredients: Cream 1 cup of unsalted butter and 1 cup of granulated sugar together in a stand mixer. Add in 2 large eggs, 1½ teaspoons of vanilla extract, and ¼ teaspoon of almond extract and mix to combine.
Add the Dry Ingredients: Add 3¼ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt to the wet ingredients, mixing until incorporated.
Chill the Dough: Gather the dough into a round ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cut the Cookies: Roll out the dough to ¼-inch thickness on a floured surface. Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
Bake the Cookies: Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool completely before icing them.
Make the Icing: Use a stand or hand mixer to combine 3 cups of powdered sugar, 2 tablespoons of milk, 2 tablespoons of light corn syrup, and ½ teaspoon of vanilla extract.
Color the Icing: Divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.
Ice the Cookies: Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.
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]]>The post Pecan Pie Cookies appeared first on The Cookie Rookie®.
]]>I love pecan pie, but it can be a chore to make. These pecan pie cookies are like having a shortcut in the palm of my hand! The filling is so quick and easy to put together, and the dough is super simple, too! I get a perfect mouthful of pecan pie in every bite!
Store leftover pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving at room temperature.
Mix the Wet Ingredients: Preheat your oven to 350°F. In a large bowl, using a hand mixer, cream ¾ cup of unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together. Beat in 1 large egg and 1 teaspoon of vanilla extract until incorporated.
Whisk the Dry Ingredients: In a separate bowl whisk together, 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
Mix the Dough: Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
Scoop the Dough: Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.
Indent the Dough: Use the back of a measuring spoon to make an indent in each ball.
Mix the Filling: In a saucepan, melt 6 tablespoons of unsalted butter. Then, stir in ¾ cup of brown sugar and 1½ cups of chopped pecans until the sugar is incorporated.
Add the Cream: Stir in ⅓ cup of heavy cream, ½ teaspoon of pure vanilla extract, ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt.
Fill the Cookies: Spoon the filling into the middle of each cookie.
Bake the Cookies: Bake for 9-10 minutes. Let the cookies cool for a few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.
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]]>The post Pumpkin Cookie Bars appeared first on The Cookie Rookie®.
]]>These pumpkin cookie bars are my festive fall take on a classic chocolate chip cookie bar. I enriched the batter with real pumpkin puree and pumpkin pie spices to really bring the autumn flavor. They bake up a beautiful orange color and are the perfect autumn treat!
Store leftover pumpkin cookie bars in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
Cream the Butter and Sugars: Preheat your oven to 350°F, grease a 9×13-inch baking pan, and set aside. In a large bowl, cream 1 cup of unsalted butter, 1 cup of brown sugar, and ¾ cup of granulated sugar together using a hand mixer.
Add the Pumpkin: Beat in 1¼ cups of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract until incorporated.
Whisk the Dry Ingredients: In a separate bowl whisk together 2½ cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt.
Mix the Batter: Add the flour mixture to the wet ingredients, and beat lightly until just combined. Fold in 1 cup of semisweet chocolate chips.
Fill the Pan: Pour the batter into the prepared baking pan.
Bake the Bars: Bake for 25-30 minutes until a toothpick comes out clean. Let the bars cool before slicing.
Brownies and Bars
Holiday Recipes
Desserts
Holiday Recipes
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]]>The post Apple Cider Cookies appeared first on The Cookie Rookie®.
]]>Apple cider is one of my favorite fall flavors, so I knew I needed to get it into a cookie ASAP! Reducing the cider into a concentrated and full-bodied syrup is the best way to get maximum cider flavor into these cookies, and let me tell you, these cookies are so tasty! Mixed with an array of warming spices, they are the ultimate autumn dessert!
Store leftover apple cider cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying at room temp or gently warmed in the microwave.
These apple cider cookies are the ultimate apple-flavored fall dessert. They’re great all by themselves or served with a scoop of vanilla or pumpkin ice cream.
Reduce the Cider: In a small saucepan, combine 2 cups of apple cider, 1 cinnamon stick, 1 whole clove, and 1 (1-inch) strip of orange peel. Bring to a boil and reduce to a simmer. After 5 minutes remove the cinnamon stick, clove, and orange zest. Continue simmering until the apple cider has reduced to ¼ cup, about 10-15 more minutes. Set aside to cool completely.
Whisk the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground allspice, ¼ teaspoon of ground nutmeg, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Set aside.
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together ½ cup of unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
Add the Egg, Vanilla, and Cider: Mix in 1 large egg, 1 teaspoon of pure vanilla extract, and the ¼ cup of reduced apple cider. Scrape down the sides as needed.
Chill the Dough: Add in the flour mixture and mix on low until combined. Cover and refrigerate the dough for 1 hour. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Bake the Cookies: Using a cookie scoop, scoop and roll the cookies into balls. Arrange on the baking sheet leaving 2 inches of room around each cookie. Bake for 9-11 minutes or until the edges are set. Remove from the oven and cool for 5 minutes on the sheet pan. Transfer the cookies to a wire rack to cool completely.
Ice the Cookies: Once the cookies are cooled, whisk together ½ cup of powdered sugar, 1 tablespoon of apple cider, and a pinch of ground cinnamon. Add more apple cider as needed to achieve your desired consistency. Drizzle the icing over the cookies and let sit for 30 minutes to set up. Serve.
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]]>The post Swig Cookies (Pink Sugar Cookies) appeared first on The Cookie Rookie®.
]]>I haven’t been able to stop thinking about Swig sugar cookies since I first tasted one. Unfortunately, they haven’t made it over to Missouri yet. But the more I thought about it, the more I knew I simply could not go without. I developed this recipe to mimic that tender, crackly-textured cookie with the signature pink buttercream.
Store homemade Swig cookies in an airtight container or Ziplock bag at room temperature for up to 2 days, or in the refrigerator for up to 4 days. These cookies are best enjoyed at room temperature.
Freeze Swig sugar cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Store the cookies in an airtight container or Ziplock bag with wax paper between to protect the frosting for up to 1 month. Let thaw at room temperature before enjoying.
Being from a famous soda chain, I’d be remiss not to recommend enjoying these pink sugar cookies with a carbonated beverage. Yes, it’s sweet on sweet, but now is not the time to worry about calories and carbohydrates! If you’re feeling a little naughty, a dark cherry cream soda cocktail, raspberry Italian cream soda, or alcoholic rootbeer float will give you that Swig-plus experience.
Whisk the Dry: Preheat your oven to 350°F. Line 2 baking sheets with parchment paper and set aside. In a large bowl, whisk 5½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of cream of tartar, and 1 teaspoon of kosher salt together.
Cream the Fat and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup of unsalted butter, oil, 1¼ cups of granulated sugar, and ¾ cup of powdered sugar until combined, scraping down the bowl as needed.
Add the Wet: Add in 2 tablespoons of milk and 2 large eggs. Mix until combined, again scraping down the bowl.
Make the Dough: Add in the flour and mix on medium-low until just combined.
Scoop and Roll: Add the remaining ½ cup sugar to a small bowl. Using a large cookie scoop, scoop and roll cookies that are about 3 tablespoons of dough. Roll the cookies in the sugar and line them up on the sheet pan about 3 inches apart.
Press and Bake: Spray the bottom of a glass with nonstick spray. Press down on each cookie until they are about ½ inch thick. The edges will crack – that is what we are going for! Bake for 8-10 minutes until the edges are set. The center of the cookie will not be fully baked – that is okay. Let the cookies cool on the cookie sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Beat the Dairy: While the cookies are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat ½ cup of unsalted butter and 2 tablespoons of sour cream until smooth and creamy, scraping the bowl as needed.
Add the Sugar: Add in 4 cups of powdered sugar and 1 teaspoon of kosher salt, mixing until combined.
Color the Frosting: Add in the 3-4 tablespoons of milk and 1 teaspoon of pure vanilla extract and mix again. Add pink or red food coloring until your desired color is achieved.
Frost the Cookies: Frost cooled cookies with an offset spatula or butter knife. Serve and enjoy!
Swig is a popular soda shop and drink stop with locations in Utah, and their famous frosted sugar cookies are a hit. They’re known for the cracked edges, perfect texture, and pink frosting on top.
These cookies are a simple sugar cookie with a slightly tangy vanilla frosting.
The secret to making these Swig cookies soft is using both butter and oil and the addition of cream of tartar. Butter gives the cookies a tender crumb and tons of flavor, while oil keeps them moist (and soft!). Cream of tartar prevents the sugar in the dough from crystallizing, which makes these cookies chewy and soft rather than crispy.
A cookie from Swig will run you 293 calories. Ours is quite a bit more indulgent at 425 calories each, but they are huge and homemade!
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]]>The post Hermit Cookies appeared first on The Cookie Rookie®.
]]>These cookies are chewy, gooey, and warmly spiced, plus they keep well for a long time. What more could you want in a Christmas cookie? Send some to even your most distant of relatives!
Baking the dough as a bar (instead of individual cookies) helps it to get the perfect texture you’d expect from traditional hermit cookies. And using molasses is the only way to get that delightfully rich sweetness!
For even more molasses flavor, swap out the granulated sugar for dark brown sugar. And feel free to swap out the raisins for your favorite dried fruit, like apricots, cherries, or crystallized ginger. You can also mix in chopped nuts, like pecans or walnuts.
Store leftover hermit cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Let come to room temperature or gently microwave to re-soften before enjoying.
Freeze hermit cookie bars in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serve these spiced hermit cookies with a warm and comforting drink, like crockpot eggnog, Instant Pot apple cider, or spiked chai. You can also drizzle them with a simple glaze made from 1 cup of powdered sugar and 2-4 tablespoons of water (pictured below).
Mix the Wet Ingredients: Preheat your oven to 350°F. Use a hand mixer to cream ½ cup of room temperature unsalted butter, 1 cup of granulated sugar, and ⅓ cup of unsulphured molasses together. Then beat in 2 large eggs and 1 teaspoon of pure vanilla extract.
Make the Dough: In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves. Add the wet ingredients to the dry ingredients as you beat the mixture on low. Then fold in 1 cup of raisins.
Shape the Dough: Divide the dough into 2 sections (about 494 grams each), and form each section into a log about 12 inches long. Place the logs lengthwise on a large baking sheet. Then, flatten the logs to about ¾-inch thickness.
Bake, Cool, and Slice: Bake for 18-20 minutes, or until the logs are puffed up and have slight cracks in the middle. Let cool before slicing into rectangles on the diagonal.
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]]>The post Oatmeal Cranberry Cookies appeared first on The Cookie Rookie®.
]]>When you’re feeling the holiday spirit, make this festive take on classic oatmeal chocolate chip cookies with dried cranberries and white chocolate chips. They’re perfectly chewy with a hint of warm cinnamon! We make these every year around Thanksgiving to get into that holiday state of mind.
Store leftover oatmeal cranberry cookies in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Serve at room temperature or gently warmed in the microwave.
Freeze white chocolate cranberry oatmeal cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 2 months. Let thaw at room temperature before enjoying.
Serve these cookies alongside a glass of homemade oat milk for a delicious after-school snack! Or sandwich two oatmeal cranberry cookies with vanilla frosting, red velvet ice cream, or pumpkin ice cream to create delicious cookie sandwiches.
If you overmix or overbake the cookies, they can turn out hard. That’s why I recommend gently folding in the oats, cranberries, and white chocolate chips to avoid overmixing.
Baking soda helps these cookies rise in the oven and become light and fluffy.
If your cookies are almost cakey in texture, you may have overwhipped the butter and sugar. Make sure to whip just until light and fluffy.
While you don’t need to chill these cookies before baking, you certainly can if you’d like. The dough can be stored in the refrigerator for up to 1 week before baking!
Prep Your Materials: Preheat your oven to 350°F, then line a baking sheet with parchment paper and set aside.
Make the Cookie Dough: Use a hand mixer to cream ¾ cup of unsalted butter and ¾ cup of brown sugar together until fluffy, then beat in 1 large egg and 1 teaspoon of pure vanilla extract until combined. In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Next, add the flour mixture to the wet ingredients, and beat until just combined. Use a spatula to stir in 1½ cups of rolled oats, 1 cup of dried cranberries, and ⅔ cup of white chocolate chips if using.
Bake the Cookies: Use a 1-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, and bake for 8-10 minutes, until the edges are slightly browned.
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]]>The post Chocolate Crinkle Cookies appeared first on The Cookie Rookie®.
]]>We love a chocolate-y cookie around here, and these classic crinkle cookies are so easy to make!
There are so many ways to change up these chocolate crinkles. For a festive twist, add a teaspoon of peppermint or orange extract to the dough. You can also swirl ½ cup of peanut butter into the dough, or some chopped nuts for a nutty twist. For a warming spice, add a teaspoon of ground cinnamon and a pinch of cayenne pepper to the dough. Yum!
Store leftover chocolate crinkle cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature.
Freeze crinkle cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
These chewy chocolate crinkle cookies are great dipped in a warming cup of malted hot chocolate or a chocolate coffee. For a bit of extra sweetness, slather them with some vanilla frosting or chocolate buttercream.
The powdered sugar coating the cookies helps them to dry out the surface and create that crinkly texture.
If the dough is too wet, then the sugar will fully dissolve, and the crinkles will lose their definition. It’s important for the surface of the dough to be dry in order for the crinkles to properly form.
Although the surface of these cookies needs to be dry, the interiors should turn out moist and fudgy. Ensuring there is enough sugar in the dough helps keep them moist.
If your cookies turn out flat, either the dough wasn’t chilled enough or there wasn’t enough flour in the dough. Measure the flour using the spoon-and-level method to ensure you use the correct amount, and be sure to chill the dough for at least 2 hours.
Whisk the Dry Ingredients: In a medium bowl, whisk 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt together.
Mix the Wet Ingredients: In a separate large bowl, whisk ½ cup of granulated sugar, ¼ cup of brown sugar, ¼ cup of vegetable oil, 2 large eggs, 1 teaspoon of pure vanilla extract, and ½ teaspoon of espresso powder together.
Chill the Dough: Add the dry ingredients to the wet and stir until just combined. Add in ½ cup of mini chocolate chips and mix until they are evenly distributed. Try not to overmix the dough. Cover and chill for at least 2 hours.
Form the Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll the cookie dough into 1-inch round balls. Coat the cookies in 1 cup of powdered sugar and place them 2 inches apart on the prepared baking sheets.
Bake the Cookies: Bake for 8-10 minutes until the edges of the cookies are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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]]>The post M&M Christmas Cookies appeared first on The Cookie Rookie®.
]]>You can make these Christmas cookies even more festive by swapping out the chocolate chips for peppermint or Andes mint chocolate chips! You could also fold in some red and green sprinkles to really drive the holiday theme home.
Store leftover M&M Christmas cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, or in the refrigerator.
Freeze Christmas M&M cookies in an airtight container or Ziplock bag in the refrigerator for up to 1 month. Let thaw overnight in the refrigerator or for a few hours at room temperature before enjoying.
Serve these candy-filled Christmas cookies with a glass of whole or oat milk for Santa Claus! Or enjoy them dipped in a warm cup of peppermint hot chocolate. They also make great festive ice cream sandwiches with my favorite red velvet ice cream between them. Yum!
I like to use the Christmas M&M’s when they are available since it saves me from having to sort the colors. But you can really use any of the colors.
Cornstarch helps to make the cookies soft and tender. It also helps the cookies to spread less by thickening up the dough!
Chilling cookie dough before baking helps prevent the dough from spreading in the oven.
These cookies don’t take long to bake, just 12-14 minutes, so keep your eye on them. Bake them just until the edges of the cookies start to set and are a little firmer to the touch. The edges should brown just ever so slightly. The cookies will continue to bake once they are removed from the oven and will harden as they cool.
Whisk the Dry Ingredients: In a small mixing bowl, combine 2⅓ cups of all-purpose flour, 1 teaspoon of baking soda, 1½ teaspoons of cornstarch, and ½ teaspoon of kosher salt with a whisk. Set aside.
Cream the Butter and Sugar: In a medium mixing bowl with a hand mixer, beat ¾ cup of room temperature unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar.
Add the Eggs and Vanilla: Add 2 large room temperature eggs and 2 teaspoons of pure vanilla extract. Mix until combined.
Make the Dough: Add the dry mixture, and mix with a large spoon or rubber spatula until completely combined.
Chill the Dough: Fold in ½ cup of semisweet chocolate chips and ½ cup of red and green M&M’s. Cover and chill for at least 1 hour to prevent the cookies from spreading.
Roll into Balls: Preheat your oven to 325°F and line a large baking sheet with parchment paper. Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.
Bake the Cookies: Bake for 12-14 minutes, or until the edges begin to brown. While the cookies are still warm, press in the remaining 2 tablespoons of M&M’s in (just for looks). Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
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