This was another kid-pleasing baking project adapted from America’ Test kitchen’s The Complete Cookbook for Young Chefs.  It made 12 large cookies and took about 1-1/2 hours, including time for chilling the dough.  Note that the original recipe called for 3/4 cup of chocolate chips, but I misread it and used 1/4 cup instead of 3/4 cup of M&Ms.

1 cup plus 2 Tbs. All-purpose flour

1/4 tsp. Baking powder

1/4 tsp. Salt

1/2 cup packed light brown sugar

6 Tbs. Unsalted butter, melted and cooled

1/4 cup granulated sugar

1 large egg

1 tsp. Vanilla extract

1/4 cup mini-M&Ms

In a medium bowl, mix  together the flour, baking powder, and salt.

In a large bowl, whisk together the melter butter, brown and granulated sugar until well combined.  Add the flour mixture, and mix with a spatula until all the flour is blended in.  Do not overmix.  Stir in the M&Ms.  Take a piece of plastic wrap and form the dough into a log.  Chill in the refrigerator for 15-30 minutes until firm enough to handle.

Preheat the oven to 325 degrees with a rack in the middle of the oven.

Put a silicon baking mat or sheet of baking parchment on a cookie sheet.  Cut the dough into 12 equal pieces and roll on your palms into balls.  Space the balls evenly on the sheet.  Bake for 15-20 minutes until golden.  Cool on the sheet for at least 10 minutes before removing and serving.