 |  |
 ingredients |  mixed, but a tad dry |  a little milk added in |
 M&Ms added |  move the M&Ms hanging out |  before baking |
Softer, puffy cookies with WHITE CHOCOLATE flavoring ~ and PINK M&Ms ~ perfect for VALENTINE's DAY or PINK RIBBON events.
WHITE CHOCOLATE pink M&M COOKIES
1 box WHITE food cake mix (to keep these cookies as white as possible)
2 eggs..............................................................1/2 cup white vegetable shortening (i.e. Crisco)
1/2 cup all-purpose flour................................1 tsp. vanilla extract (clear is best)
1 small box instant WHITE CHOCOLATE pudding mix
1 bag Valentine's mix M&Ms
milk or cream (1-2 TB, if necessary)
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
In an electric mixer, beat together all of the cookie dough ingredients (except the M&Ms)~ until it starts to come together really well around the paddle (see photos). If it feels too dry, beat in some milk or cream, just a teaspoon or so at a time, until the dough feels the right consistency. Scrape down the sides of the bowl. On low, add in the M&Ms. You may need to add the very last ones (which slide to the bottom of the bowl) with a rubber scraper, or knead them in with your hands.
I used a small cookie scoop (not packed ~ maybe a little smaller than a walnut) to put the balls on the cookie sheet. Then, flatten them down with your fingers a little and even up all the edges (so they're all the same size). If you have M&Ms hanging out the sides, (see 2nd to last photo), take them out and press them back in on top.
Bake for 9-11 minutes (depends on your oven), until they're just barely starting to firm up. Remember that this is a whiter cookie, so they won't really brown up on top. Let them sit on the pan a few minutes before removing to racks or paper to cool completely.
Makes about 3 to 3-1/2 dozen (maybe a little more ~ depends how big yours are)
WHITE CHOCOLATE pink M&M COOKIES
1 box WHITE food cake mix (to keep these cookies as white as possible)
2 eggs..............................................................1/2 cup white vegetable shortening (i.e. Crisco)
1/2 cup all-purpose flour................................1 tsp. vanilla extract (clear is best)
1 small box instant WHITE CHOCOLATE pudding mix
1 bag Valentine's mix M&Ms
milk or cream (1-2 TB, if necessary)
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
In an electric mixer, beat together all of the cookie dough ingredients (except the M&Ms)~ until it starts to come together really well around the paddle (see photos). If it feels too dry, beat in some milk or cream, just a teaspoon or so at a time, until the dough feels the right consistency. Scrape down the sides of the bowl. On low, add in the M&Ms. You may need to add the very last ones (which slide to the bottom of the bowl) with a rubber scraper, or knead them in with your hands.
I used a small cookie scoop (not packed ~ maybe a little smaller than a walnut) to put the balls on the cookie sheet. Then, flatten them down with your fingers a little and even up all the edges (so they're all the same size). If you have M&Ms hanging out the sides, (see 2nd to last photo), take them out and press them back in on top.
Bake for 9-11 minutes (depends on your oven), until they're just barely starting to firm up. Remember that this is a whiter cookie, so they won't really brown up on top. Let them sit on the pan a few minutes before removing to racks or paper to cool completely.
Makes about 3 to 3-1/2 dozen (maybe a little more ~ depends how big yours are)
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