Cake Mix Christmas Cookies with M&Ms - Mess for Less (2024)

FAQs

How do you keep M&Ms from cracking in the oven? ›

If your M&Ms keep cracking or losing their shape while baking, try using mini M&Ms. These are smaller and less likely to melt, which is why they're my favorite for this recipe. You can also try freezing your M&Ms before adding them to the dough which will also help them to retain their shape while baking.

If you take the cookies out too soon moisture will condense on the cookies and the colors will bleed.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.

Yes, adding more flour can help make your dough less sticky. However, be careful not to add too much flour, as it can change the texture and taste of the cookies. It's best to add flour a little at a time until the desired consistency is reached.

How do you keep M&Ms from bleeding in cookies? Make sure you gently stir them into the dough with a spatula. Don't over mix. Some of the chocolate candies might melt and bleed a little while baking and that is ok.

M&Ms: You can use regular-size, mini, or a mix of both. I like to crush some of them, too, to sprinkle on the top before baking.

Work several cookies at a time, filling in the base color, then going back to the first cookie filled and applying the second color. This will allow the base coat a few minutes to set before applying the second color. Thin the icing colors out to as close to the same consistency as possible.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

The bottom line. Raw cookie dough is not safe to eat because it contains uncooked eggs and flour, which can cause food poisoning if they are contaminated with harmful bacteria. Pregnant women, children, older adults, and people with compromised immune systems should not eat raw cookie dough because of these risks.

White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser.

Do you flatten chocolate chip cookies before baking? ›

Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

If the dough is too sticky, try refrigerating it for an hour. You may have used too much liquid or egg. Be sure to measure ingredients carefully.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Unless you want extra-crispy cookies, avoid overmixing your dough. "Overmixing your dough will result in flatter, crispier cookies," Cowan said. If you overmix, you will end up aerating (adding air to) the dough, which causes the cookies to rise and then fall, leaving you with flat cookies.

For the candy pieces that have remained intact, microwaved M&M's can be enjoyed as is or tossed onto plates of served brownies, scooped ice cream, or thrown into bowls of freshly made popcorn.

This can happen if the heat was set too high or if you didn't stir it enough while melting it. Is your chocolate ruined? Well, in this case, yes, it is.

Proper Storage Conditions

M&M's retain their quality best when stored in a cool, dry place such as a pantry or cupboard. It's crucial to keep them away from any heat sources and to avoid drastic temperature changes that can compromise their quality.

However, do not refrigerate your M&M'S candies. Instead, store them at room temperature out of direct sunlight.