With milk and white chocolate chips, Christmas M&Ms and Christmas sprinkles – this is about as Christmassy as cookies can get!
I don’t know about you but I’m not a fan of 2020 although of course, I’m still a fan of Christmas. However, the more the year has gone on, the more I have lost my mojo and no place moreso than the kitchen.
That said, is it even Christmas if I don’t have one or two new recipes up my sleeve? While I have quite the collection of Christmas cookies, (these Sticky Date Cookies are a particular fave,) I love this melt and mix recipe because you can have cookies to serving plate in just under 20 minutes.
I love that this recipe is melt and mix so none of that waiting for the butter to soften business, you can just bake and go. And I for one am all about saving time and energy!
They’re perfect for when you want to whip up a sneaky sweet treat, to serve up to last minute visitors or even to leave out for Santa. The man in red would definitely approve.
How’s your mojo these days? Have you got a favourite melt and mix recipe?
Makes 20 cookies
Ingredients
115g unsalted butter
80g brown sugar
50g caster sugar
1 egg
1 teaspoon vanilla essence
1 2/3 cup (270g) plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
50g dark choc chips
50g white choc chips
70g Christmas M&Ms
2 tablespoons Christmas sprinkles
How to – Traditional
- Heat oven to 180C. Line 2 baking trays with baking paper.
- Melt the butter and mix with the sugars until well combined.
- Beat in the egg and vanilla extract.
- Add the flour, bicarb and salt and combine until a soft, sticky dough is formed.
- Fold in the choc chips, sprinkles and M&Ms.
- Drop headed tablespoons of dough on to the prepared trays, leaving about 5cm between each one as they spread while baking.
- Bake the cookies for about 11 minutes. They might look a little underdone but they’ll firm up as they cool on the trays. Allow to cool on the trays for at least 5 minutes and then devour while warm or transfer to a cooling rack to cool completely.
- Store the cookies in an airtight container for up to 5 days.
How to – Thermomix
- Heat oven to 180C. Line 2 baking trays with baking paper.
- Melt butter for 3 minutes at 60 degrees on speed 2.
- Allow to cool slightly. Add sugars, egg, vanilla and mix for 10 seconds on speed 4.
- Add the flour, bicarb and salt and mix for 30 seconds on interval speed or until just combined.
- Add choc chips, sprinkles and M&Ms and mix for 10 seconds on reverse speed 2.
- Drop headed tablespoons of dough on to the prepared trays, leaving about 5cm between each one as they spread while baking.
- Bake the cookies for about 11 minutes. They might look a little underdone but they’ll firm up as they cool on the trays. Allow to cool on the trays for at least 5 minutes and then devour while warm or transfer to a cooling rack to cool completely.
- Store the cookies in an airtight container for up to 5 days.
