I had such a happy accident in my kitchen today! I was distracted while baking my cookies (I don’t ever recommend this). The first batch baked a few minutes too long, the second batch turned out flat (not enough flour), and during the third and final batch, I ran out of vanilla.
Running out of vanilla turned out to be okay though because I ended up using 1/2 vanilla extract and 1/2 almond extract and created the most sweet and delicious Easter cookies ever!
- 1/2 cup white sugar
- 1/4 cup light brown sugar (packed)
- 1 3/4 cups all-purpose flour
- 1/2 cup (8 Tbsp) salted butter
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Easter M&Ms
Preheat your oven to 350 degrees.
Place butter in a microwave safe dish and microwave for 30 seconds (it shouldn’t be melted all the way).
Mix together your butter, white sugar, and brown sugar using an electric mixer for approximately 30 seconds on low speed until the texture is creamy.
Add your vanilla extract, almond extract, and egg and mix on low speed for approximately 15 seconds.
In a separate bowl mix together your salt, baking soda, and flour. Once mixed well, slowly pour into your other mixer while mixing on low speed. Continue to mix until your dough has formed, but be careful not to over-mix.
Turn mixer off and add your M&Ms and mix gently by hand, if you use your electric mixer for this part you will break all of the M&Ms (I learned this the hard way).
Roll about 1 Tbsp of cookie dough into a ball and place on a baking sheet lined with parchment paper.
Place in oven and bake at 350 degrees for approximately 7 minutes and 30 seconds. Remove from oven and transfer for a cooling rack.