You catch the smell through the steam vent and suddenly you are starving. That warm, sugary scent kinda sneaks up on you. It tells you somethin delicious is about to come your way.
As the pressure cooker starts doing its thing, you spot the steam cues and feel that sealing ring tighten. It’s like the house is filling up with hints of those M&Ms hiding inside the dough. Your tummy rumbles for more.
You notice the tender pull of those cookies when you finally open the lid after a slow release. The smell gets stronger and you can’t wait to get your hands on one. They look golden with little colorful surprises poking through.
Why This Recipe Works Every Single Time
- The soft butter and sugars cream up nice and fluffy giving the cookies a perfect base.
- Using the slow release on your pressure cooker keeps the cookies tender inside with a slightly crisp edge.
- The quick release at just the right moment stops the cookies from overcooking and drying out.
- Mixing the dry ingredients separately helps keep the texture even and prevents lumps.
- The sealing ring locks in moisture and flavor so every bite is just right.
Your Simple Ingredient Checklist
- 250 g weiche Butter that’s softened just right so it blends smooth.
- 200 g brauner Zucker adds that deep caramel twist.
- 100 g weißer Zucker for the sweet balance you need.
- 2 Eier to keep the dough rich and hold everything together.
- 1 TL Vanilleextrakt brings that warm, cozy flavor you love.
- 400 g Mehl is the base that makes these cookies thick and chewy.
- 1 TL Natron for the perfect rise and tender crumb.
- ½ TL Salz to bring out the sweetness and balance the taste.
- 300 g M&Ms to make every bite colorful and exciting.
- Backpapier to line your baking tray and keep cookies from sticking.
You gotta make sure your butter is soft enough so it creams well with the sugars. It kinda sets the tone for that soft cookie texture you want. The brown sugar adds this deep flavor punch that makes it all dang addictive.
The eggs and vanilla mix in smooth and help create a nice dough. The flour, baking soda, and salt are your dry team working together for that good rise and taste balance.
Finally, the M&Ms aren’t just for looks, they give a little crunch and bursts of chocolatey sweetness. This ingredient combo is foolproof and works wonders in a pressure cooker setting.
Walking Through Every Single Move
- Heat your oven to 180 C (Ober-/Unterhitze) and line a baking sheet with parchment paper so cookies won’t stick.
- Blend the softened butter with brown and white sugar until the mix is creamy and smooth. You gotta get it fluffy but not melted.
- Stir in the eggs and vanilla extract well, you want the dough looking consistent without any lumps.
- Mix your dry ingredients – flour, baking soda, and salt – in a separate bowl so they’re evenly combined.
- Slowly add your dry mix into the wet while stirring gently. Don’t overwork it or you’ll end up tough cookies.
- Fold in the M&Ms carefully so they get spread around but don’t break up.
- Drop spoonfuls of dough spaced out on your lined baking sheet. Put them in the oven for about 10-12 minutes until they're golden and smell irresistible. Let them cool on the tray just a bit before shifting to a wire rack.
This step by step makes sure you get that tender pull with just the right crisp edges. Pay attention to your pressure cooker and practice the slow release to keep that texture.
Quick Tricks That Save Your Time
- Use room-temp butter to skip the microwave step, it creams up faster that way.
- Mix your dry ingredients ahead of time in a zip bag and store in the fridge.
- Line more than one baking sheet at once, so you can bake batches without waiting.
- Use a cookie scoop for even sizing and faster dropping on the tray.
- Just before baking, give the dough a quick chill in the fridge. It helps hold their shape better when you cook.
These little shortcuts don’t just save minutes, they help your cookies come out way better. You’ll feel like a true pro even if you’re short on time.
When You Finally Get to Eat
Opening your cooker you see the perfect golden cookies with spots of melty M&Ms. The edge is slightly crisp but the inside stays soft and chewy just like you want.
You smell the warm vanilla and caramelized sugar that fills the whole kitchen. Your first bite is a tender pull with chocolate surprises in every mouthful. It’s dang satisfying and brings you back every time.
You sit down with a plate and maybe a glass of milk, feeling that instant happy buzz from the sweetness. These cookies are not just tasty but kinda comforting in a way only homemade treats can be.
Smart Storage That Actually Works
- Put cooled cookies in an airtight container with a slice of bread. The bread keeps ’em soft longer by trapping moisture.
- Freeze extras by wrapping them in wax paper and putting them in a freezer bag. When you want, just thaw for a few minutes at room temp.
- Store cookies in a jar with a loose lid at room temp if eating soon, but keep ’em away from direct sunlight or heat.
Keeping your cookies fresh is easier when you use these tricks. The bread slice is kinda a classic hack that works real good to keep that tender pull.
If you freeze them, you gotta make sure they cool completely first or else you get soggy cookies. Also, don’t stack ’em too tight.
Your Most Asked Questions Answered
- Can I use a quick release instead of slow release?
Quick release works for some recipes but here slow release keeps the cookies tender and prevents sudden texture changes. - What if I don’t have a sealing ring?
The sealing ring helps lock in moisture so cookies are soft but if you don't have it, watch your cooking time close so they don’t dry out. - Can I swap M&Ms with other candies?
Yeah you can try Reese’s pieces or even chocolate chips but M&Ms add that colorful crunch that’s kinda unique. - Why do my cookies get too crispy?
Usually that means the cooking time was too long or the quick release was used too early. Try slow release next time. - How do I get the perfect tender pull?
It’s mostly about the right mix of butter and sugars plus not overbaking. Also, waiting a bit before removing helps. - Can I double the recipe in my pressure cooker?
You can but make sure not to overcrowd the pot or baking sheet or the cookies won’t cook evenly. Split it into batches if needed.
Explore our delicious Enchilada Pasta for more comfort food ideas, or try the easy Garlic Mushroom Pasta recipe. If you’re looking for a savory snack, check out the Cheesy Taco Sticks for a fun twist.
Christina macht was: Unglaublich leckere M&M-Cookies
Equipment
- 1 Mixing bowl Large
Ingredients
Zutaten
- 250 g Butter weich
- 200 g Brauner Zucker
- 100 g Weißer Zucker
- 2 Eier
- 1 TL Vanilleextrakt
- 400 g Mehl
- 1 TL Natron
- 0.5 TL Salz
- 300 g M&Ms
Instructions
Zubereitung
- Backofen auf 180°C (Ober-/Unterhitze) vorheizen und Backblech mit Backpapier auslegen.
- Butter mit braunem und weißem Zucker cremig und fluffig rühren.
- Eier und Vanilleextrakt einrühren, bis eine gleichmäßige Masse entsteht.
- Mehl, Natron und Salz in einer separaten Schüssel vermengen.
- Trockene Zutaten langsam unter die nassen Zutaten rühren – nicht übermixen.
- M&Ms vorsichtig unterheben.
- Teig löffelweise auf das Backblech geben und 10–12 Minuten backen, bis sie goldbraun sind.
- Cookies etwas auskühlen lassen und danach auf einem Gitter vollständig abkühlen.
