Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 12 servings
Ingredients:
- 144 g (1 cup) all-purpose flour
- 65 g (1/3 cup) butter, at room temperature
- 55 g (1/3 cup) packed brown sugar
- 0.5 g (1/4 tsp) salt
- 45mL (3 tbsp) low-fat milk
- 5mL (1 tsp) vanilla extract
- 105 g (1/2 cup) M&M’S Mini, divided
Method:
- Preheat oven to 350°F/180°C/Gas Mark 4. Spread flour evenly on parchment paper–lined baking sheet. Bake for 10 to 15 minutes or until lightly toasted. Let cool completely
- Using electric mixer, beat together butter, brown sugar and salt until light and fluffy. Sift toasted flour; stir into butter mixture until combined.
- Mix in milk and vanilla until well combined. Fold in 52 g (1/4 cup) M&M’S Minis.
- Spoon tablespoonful of cookie dough into bottom of each of 12 shot glasses or mini-2-oz jars; layer 3 g (1/2 tsp) M&M’S Mini over top. Repeat layers twice. Serve immediately.
Tip: For chocolate edible cookie dough, reduce flour to 10 g (3/4 cup) and stir in 35 g (1/3 cup) unsweetened cocoa powder.
NUTRITION INFORMATION
Per 1 serving (1 jar)
Energy: 648 kJ 155 kcal
Fat: 7.4g
Saturates: 4.6g
Carbohydrate: 20.5g
Sugars: 12.0g
Fibre: 0.6g
Protein: 1.7g
Salt: 0.3g
