Pudding Chocolate Chip Cookies Recipe - Creations by Kara (2024)

FAQs

Can I use M&M's instead of chocolate chips? ›

Yes, for just about any chocolate chip cookie recipe, you can replace some or all of the chocolate chips with M&M's. Personally, we think they are best with both chocolate chips & M&M's.

A chocolate chip cookie is an example of a heterogeneous mixture because it is made up of different materials that can be easily distinguished.

How do M&Ms not melt in cookies? M&Ms are made with a hard candy shell that protects the chocolate in the center from melting. However, during baking the candy shell might slightly crack from the heat or become more incorporated into the dough. Don't worry, they still taste just as delicious!

Although you can technically melt chocolate chips either on the stove or the microwave, they often take a little bit longer to melt compared to traditional baking chocolate.

Gatorade is a solution of water with many different ingredients, such as sugars and salts, dissolved in it. Gatorade consists of water, citric acid, sodium citrate, dextrose, monopotassium phosphate, and many other ingredients. So, it has more than two types of elements, making it a mixture.

Air is a mixture and not a compound. This is because air consists of indefinite composition of different gases and this composition can vary from place to place.

Because its composition is not uniform throughout, orange juice is a heterogeneous mixture.

Unless you want extra-crispy cookies, avoid overmixing your dough. "Overmixing your dough will result in flatter, crispier cookies," Cowan said.

How to make cookie mix taste like bakery? ›

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

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.

Substitutes for Chocolate Chips

Chocolate replacement for 1 ounce chocolate chips: 1 ounce chopped sweet baking chocolate, dark chocolate, or milk chocolate. 1 ounce chopped unsweetened chocolate + 1 tablespoon sugar.

The fat-to-chocolate ratios will be slightly different, but you can swap chocolate bars for chocolate chips in ganache, sauce, frosting, and cake recipes. To fix the issue of the skewed ratio, add a bit of canola oil or coconut oil to the chocolate.

putting M&M's and peanut butter chips in the batter, then coat the top (after it's baked) in melted chocolate, let that cool and then coat with a peanut butter, or peanut butter frosting.. would be delicious. Yes, even though the coating will melt within the batter, the nut will remain.