Chocolate Crackles with M&Ms

Its that time of the year where the Holiday decorations are down and every one I am sure is bracing for the snow storms and blizzards in the next couple of months. While this is definitely not my most preferred season, this will let me relax and unwind on the weekends.No running around theme parks and other outdoor activities.

I made these during the Holiday season and we definitely enjoyed them. With Shriya not being a fan of Chocolate, I made thumbprint cookies, which I will be posting soon.

Source:Food Network Magazine
Makes 24 cookies

1 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup Dutch process cocoa powder
1 tsp baking powder
1/2 tsp salt
6 tbsps unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup M&M's
1 cup powdered sugar

• In a bowl, whisk the flour, sugar, cocoa powder, baking powder and salt
• Whisk the melted butter and eggs into the dry mixture until well combined
• Stir in the M&Ms; Cover with a plastic wrap and refrigerate for an hour, until firm
• Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
• Remove the chilled dough. Roll 2 tablespoonfuls of the dough in powdered sugar until well coated
• Place the balls on the sheet, 1 inch apart.
• Bake till the cookies are puffed and the tops are cracked, about 10 min.
• Transfer them to a wire rack and let them cool
• Store them in an airtight container.They can be stored for up to a week.

Enjoy the cookies

Till then,
K