M & M Cookie Recipe Made Two Different Ways
M & M Cookie Recipe Made Two Different Ways – plain and with nuts – neither recipe contains brown sugar, only Swerve Sweetener!
Ingredients
- 1 c real butter
- 3/4 c Swerve Sweetener
- 2 eggs
- 2 t vanilla extract
- 2 1/2 c cake flour
- 1 t baking soda
- 1/2 t Fleur de Sel salt
- 1 1/2 c M & M’s
- 1/2 c Sahale Snacks Glazed Nuts Cashews With Pomegranate and Vanilla
Instructions
- Put the butter and Swerve Sweetener in the mixer bowl. Beat on low speed until it is light and fluffy.
- Add the eggs and beat again. It is always a good idea to break the eggs into a separate bowl and add them one at a time.
- Now add the vanilla, baking soda and salt and continue mixing.
- Turn the mixer off and add about half the flour.Turn the mixer back on and mix until it is incorporated into the batter.
- Add the remaining flour with the mixer off. Turn the mixer back on and mix until the flour is incorporated into the batter.
- Pour the M & M’s into the batter and fold them in with a spoon or spatula.
- Drop the dough, half a tablespoon at a time, onto an ungreased cookie sheet. The cookies should be about 2 inches apart. You can cover your cookie sheet with parchment paper if you prefer. I did wipe my cookie sheets down between batches to remove any stuck on candy.
- Slightly flatten the dough balls.
- Bake at 375 degrees F for 8 to 11 minutes. I opened the oven door and used a spatula about halfway through the baking time to lightly flatten the cookies a second time.
- Once about half of the cookie dough is baked, add the nuts to the remaining dough and incorporate them into the dough with a spoon or spatula.
- Repeat steps 10 through 12 until all the cookie dough is baked.
Notes
Tip: Remember – Swerve measures out cup for cup just like sugar, so you don’t have to worry about doing any crazy math to figure out how to use it in your recipes.
Tip: A cooling rack is a wonderful place to put cookies fresh off the cookie sheet so they can properly cool. If you don’t have one, do consider getting one. I use mine for cooling almost everything I bake including bread and cake.
Update: Without the brown sugar the cookies were not as hard even after they cooled. Honestly I could not tell the brown sugar was not in them. I intend to continue omitting brown sugar from many cookie recipes from here on out because I prefer less sugar and softer cookies.
Find it online: https://experimentalhomesteader.com/m-m-cookie-recipe/
