Skittles Cookies
These perfectly chewy, sweet and fruity skittles cookies are bursting with color and flavor. This no-chill recipe is easy to make and ready to eat in about 30 minutes.
Equipment
- Measuring Cup
- Measuring Spoon
- Hand or Stand Mixer
- Wooden spoon or spatula
- Mixing bowl
- cookie sheet
Ingredients
- 2.5 Cups Flour
- 2 Cups Skittles
- 2 Eggs
- 1.25 Cup Granulated Sugar
- .75 Cup Brown Sugar
- 1 Cup Butter
- 1.25 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- .25 Teaspoon Salt
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Additionally, if the cookie sheet you are using is not non-stick, spray with non-stick cooking spray or rub a thin layer of butter.
- Add 1 cup of softened butter, 1.25 cups granulated sugar and .75 cups of brown sugar to mixing bowl.Note: softened butter should be able to be pressed in the center an leave an indentation.
- Cream the butter and sugar together with the hand or stand mixer. This should take a few minutes and the mixture will get lighter and fluffier when combined.
- Add in 2 eggs & 1 teaspoon of vanilla, then combine well. Do not overmix, just mix enough so they are combined.
- In a separate bowl, mix .25 teaspoon salt, 1.25 teaspoon baking soda and 2.5 cups of flour.
- Then, slowly add the flour mixture into the creamed butter, sugar and eggs. Mix while you pour flour in. Again, be careful not to overmix, just mix long enough to combine it thoroughly.
- Pour in 2 cups of skittles and carefully fold into the dough.
- Use a tablespoon and scoop heaping scoops (ends up about 1.5 tablespoons). Roll the dough into balls and then place a few inches apart on the baking sheet.
- Place baking sheet into the oven for around 14 minutes. Since oven times vary, start checking around 10 minutes. Edges should be firm and light brown, center will still be soft, but will firm as the cookies cool.
Notes
Storage, Serving & Freezing:
- When you serve these cookies, they are best warm so the skittles are chewy. Serve while still warm from baking, or heat in the microwave for 15 seconds.
- They can be stored in an airtight container for up to a week at room temperature or in the refrigerator.
- They can be frozen in an airtight container or a ziplock bag for up to a year.
- Don't overwork the dough. Especially when mixing in eggs and flour mixtures, just mix enough to combine thoroughly.
- Don't overbake the cookies. The centers will be soft when removing from the oven. As long as the edges are firm and light brown, the centers will firm up as they sit and cool on the baking sheet.
- To soften butter, it can be kept at room temperature for about an hour. Or, can be cut into chunks to soften faster.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.