Spotted Porcupine Cookies

Name: Spotted Porcupine Cookies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 2 larges eggs, at room temperature; 591 milliliters all-purpose flour; 118 milliliters granulated sugar; 237 milliliters (packed) light brown sugar; 57 grams M&Ms Minis; 100 About thin pretzel sticks, broken in half; 1 teaspoon salt; 237 milliliters unsalted butter, softened; 2 teaspoons pure vanilla extract; 118 milliliters white chocolate chips

You can never have too many dessert recipes, so give Spotted Porcupine Cookies a try. This recipe makes 24 servings with 213 calories, 2g of protein, and 10g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, salt, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat the oven to 375 and position 2 racks in the upper and lower third of the oven. In a large bowl, using a wooden spoon, beat the butter until creamy.

Ingredients you will need

Butter

Equipment you will use

Wooden Spoon

Bowl

Oven

Add the brown and granulated sugars and beat until smooth.

Add the eggs and vanilla and beat until smooth. In a small bowl, whisk the flour with the baking soda and salt.

Ingredients you will need

Baking Soda

Vanilla

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

Add the dry ingredients to the large bowl and stir until combined. Stir in the white and semisweet chocolate chips.

Ingredients you will need

Semisweet Chocolate Chips

Equipment you will use

Bowl

Using a 1 1/2-inch ice cream scoop, scoop 3-tablespoon mounds of the cookie batter onto 3 ungreased baking sheets, about 2 inches apart. Using your hands, roll the dough mounds into balls. Insert the pretzel sticks into the dough balls and fill the empty spaces with M&M's Minis.

Ingredients you will need

Pretzel Sticks

Ice Cream

Mounds Bar

Dough

M&ms

Roll

Equipment you will use

Ice Cream Scoop

Baking Sheet

Bake 2 sheets of the cookies until they are lightly browned by still soft in the middle, about 15 minutes, shifting the baking sheets from top to bottom and front to back halfway through.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Let the cookies cool on the pans for 10 minutes, then transfer to wire racks to cool completely. Repeat with the remaining baking sheet, rotating the sheet halfway through baking.

Ingredients you will need

Equipment you will use

Baking Sheet

Serve warm or cooled.