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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Chocolate Chip Amazingness

If I could only eat one dessert for the rest of my life it would be these cookies. They are THAT good! I have been making these cookies for years and everyone always asks for the recipe. I am always reluctant to give out my “secret” recipe even though I didn’t even come up with it on my own. The thing that makes them so delicious, so soft and so amazing is the vanilla pudding. I don’t know how it does it but it’s like…magic!

1 cup butter, softened
1/4 cup white sugar
3/4 cup light brown sugar
1 3.4oz box instant vanilla pudding
1T vanilla extract
2 large eggs
2 1/4 cups flour
1t baking powder
1t baking soda
1/4t salt
2 cups chocolate chips

First, cream together the butter and sugars in a large mixing bowl.

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Then, add the magic powder aka vanilla pudding.

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Next, beat in eggs and vanilla.

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After that, stir in the dry ingredients.

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Finally, pour in the chocolate chips.

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Bake at 350 degrees for 10-11 minutes on an ungreased cookie sheet or until slightly golden brown.

All done and ready to eat!

All done and ready to eat!

The recipe will make approximately three dozen cookies so if you are like me and can eat a dozen in one sitting or want to be able to freeze some for a midnight snack at a later date then you might want to double the recipe. Give them a try…I doubt you will go back to your old recipe. Happy baking!

Kid tested and approved!

Kid tested and approved!