The kids will die for this: monster m&m's cookies
Huge cookies full of surprises, which make a happy mess in the mouth, just like the egg monster likes to devour
Merav Shiner-Danchenko
07/26/2022
Tuesday, July 26, 2022, 08:00
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A huge cookie with strange toppings that make a happy mess in the mouth (Photo: Nimrod Saunders)
Somewhere in the merry eighties, as a little girl I would sit at four in the afternoon in front of the television receiver and watch the beloved and mythical Sesame Street.
The character of Ogifeltsa was to me one of the most entertaining and puzzling of all.
I have never understood why he wastes so many cookies without swallowing even one small crumb.
For years I refused to believe that Ogi was actually a doll and that the cookies he was tearing apart in March were pieces of cloth and sponge.
More than once I thought in my heart: if only I could collect all the pieces that were scattered everywhere and put them together into one big cookie - this is most likely what would have resulted: a huge cookie with strange additions that make a happy mess in the mouth.
Just like my cookies.
Serve to children with a lot of water or a glass of milk, and take into account that they will be high for a while.
Huge m&m's cookies
Recipe by: Merav Sheiner-Danchenko, Walla system!
Food
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★
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20 minutes work
70 minutes in total
Easy to prepare
10 units
American
vegetarian
milky
cookies
Children's recipes
cakes and cookies
kosher
Colorful candies with chocolate and cornflakes.
Chocolate chip cookies from dreams
Ingredients
For 8-10 huge cookies:
125 grams of soft butter (remove from the refrigerator half an hour before use)
1 teaspoon vanilla extract
¼ cup dark brown sugar, compressed (50 grams)
¼ cup white sugar + heaping tablespoon (80 grams)
1 egg size L
¼ 1 self-raising flour (175 grams)
1 cup cornflakes (45 grams)
½ cup colored lentil candies filled with chocolate (m&m's)
For the conversion table click here >
Preparation
How do you make huge m&m's cookies?
1 In a medium bowl, cream (with the help of a large whisk) the soft butter and sugar until an airy texture is obtained and slightly raised (for those who find it difficult, you can perform the operation with a mixer with a guitar hook, or with an electric whisk).
2 Add the egg and vanilla extract and mix well to a smooth paste.
3 Add the flour in two batches and mix.
At this stage, it is useful to mix with a ladle in order to thoroughly combine the starches and fats with spreading and compression movements until a uniform mixture is obtained.
4 Add the cornflakes and candies and mix well, but not too much.
5 Cut out 8-10 circles from the dough (about 65 grams per unit), place on a tray lined with baking paper and cool in the refrigerator for about half an hour.
6 Heat the oven to 180 degrees.
In the meantime, take the cookies out of the fridge.
Line another baking pan, take a ball of dough and flatten it on top of the pan using the palm of your hand.
Continue with the rest (it's better not more than 5 cookies in the mold since these will still expand a little).
7 Bake for about 8 minutes.
Turn the pan over and bake for another 7 minutes.
8 After baking, cool in the pan for about 3 minutes and then transfer to a wire rack to cool completely, before transferring to storage.
Storage:
It is recommended to keep in a large jar with a lid or a tin box for up to two weeks.
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Tags
cookies
recipe
cornflakes
candies
Chocolate chips