Watch out Mrs. Fields!

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I am that person who can’t make a trip to the mall without stopping at Auntie Anne’s for a pretzel or Mrs. Fields for a cookie. Unfortunately this is an obsession that I have already passed on to Big H at the age of three…oops. Nine times out of ten I will pick an M&M sugar cookie. Unless I feel like being a little bit “healthy” and opt for an oatmeal raisin one instead haha. Well I recently found the absolute perfect recipe that rivals those sweet mall morsels. Since the the Summer Shape Up starts tomorrow I figured I needed to get this recipe up so that you could make them today and eat the whole batch like I plan to! I followed Joyfull Momm’s recipe almost exactly but I always make a double batch because they are so melt in your mouth delicious that they disappear quickly and because I like to keep some in the freezer :).

Ingredients:

2 1/4 cups All-Purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar, plus 1/3 cup for rolling

2 oz. cream cheese

6 tblsp. unsalted butter, melted

1/3 cup canola oil (or vegetable)

1 large egg, preferably at room temperature

1 tblsp. milk

2 tsp. vanilla extract

1 1/4 cups M&Ms

Directions:

1. In a medium bowl combine the flour, baking soda, baking powder and salt. Set aside.

2. In a large bowl combine the cream cheese and 1 1/2 cups of sugar. Pour warm melted butter on top and cream together.

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3. Whisk in the oil, then the egg, milk and vanilla extract.

4. Slowly start to fold flour mixture in with a rubber spatula.

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5. When the dry ingredients are partially incorporated, add in 3/4 cups of M&Ms. If you wait until the mixture is fully mixed in to add the M&Ms then you will end up overmixing. Refrigerate 2-3 hours.

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6. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll about 2 tbs of dough into a ball and roll in reserved sugar as quickly as possible. You don’t want to handle dough too much.

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7. Flatten dough balls with the bottom of a glass or measuring cup until they are about two inches in diameter. Bake 10-12 minutes or until just set.

8. When cookies are out of oven press three (or more) M&Ms onto the top of each one. Let cool on baking sheet for five minutes and then transfer to cooking rack.

The recipe yields about two dozen cookies so I definitely recommend doubling it :)

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