My first guest post is by my blogger friend Henna of My Ninja Naan. Somehow, somewhere in this big blogosphere, our paths collided and we’ve been good friends ever since. While we’ve never met or have spoken face to face (type to type is how we roll, lol) we keep in touch often. Henna is a great friend, her recipes are even greater, if you haven’t already checked out her blog you are missing out. I could go for some of this chocolate ice cream right now.
Today Henna has made M&M Cookies to share. How good do they look? I wish she lived close by.
Salaam and Hello All!
My name is Henna and I blog about my love for all things culinary over at My Ninja Naan. I met Faaiza some time back, and since then we have gotten to know each other on a very personal level. Alhumdullilah, praise be to God, for the connections and relationships that we make with others in all corners of the world through blogging, something that many of us consider a hobby.
The recipe that I am sharing with you today is something that the little ones in your life would enjoy both creating and eating- m&m Cookies! My son, who is now 3 ½, loves to help out in the kitchen whenever possible. Although it can get messy, I love pulling up a stool to our counters and letting him get involved. The excitement that comes from creating, and then waiting for the end results, are so worth any amount of mess
Go ahead and give these a shot, I’m sure you and your children will not be disappointed
And lastly, thank you Faaiza for this opportunity! I pray that you and your family have a wonderful trip to India, and that you return safe and sound. Can’t wait to read all about your adventures!
Yield: 1 to 1 ½ Dozen Cookies
· ½ cup unsalted butter
· ½ cup brown sugar
· ¼ cup sugar
· 1 egg
· ¾ teaspoon vanilla
· 1 ¼ cups all-purpose flour
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 cup + more for topping, candy-coated chocolate pieces
In a large bowl, combine butter, brown sugar, sugar, egg, and vanilla. Beat on medium speed until light and fluffy. Add all-purpose flour, baking soda, and salt and mix on medium-low speed until thoroughly combined.
Fold in candies, and drop tablespoons of dough, spaced at least 3 inches apart, on an ungreased baking sheet. Gently push a few candies onto the tops of each ball of dough. Refrigerate baking sheets for 30 minutes.
Preheat oven to 350°F.
Bake cookies for 9 to 11 minutes, until the edges are golden brown. Cool completely on trays.