Sorting Hat Cookies
Deliciously chewy cookies with a soft center, enriched with M&Ms and topped with a Hershey's Kiss, making them perfect for any festive occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Should be softened, not melted.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-ins
- 1 cup M&Ms For color and crunch.
- 1 cup Hershey's Kisses For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, brown sugar, and vanilla until smooth.
- Beat in the eggs one at a time until fully incorporated.
- Gradually add the dry ingredients and mix until just combined.
Mix and Portion
- Fold in M&Ms until evenly distributed.
- Scoop tablespoon-sized portions of dough, flatten slightly, and press a Hershey's Kiss into the center.
Baking
- Place cookies on a baking sheet lined with parchment paper, leaving space for spreading.
- Bake for 9-11 minutes, until the edges are lightly golden.
- Let cool until easy to lift. The Hershey's Kiss will be soft, allow it to settle before moving.
Notes
Use softened butter for the best texture. To better control dough spread, mix only until combined. Let cookies cool before handling to prevent chocolate from smearing.