Ingredients

• 144 g (1 cup) all-purpose flour
• 65 g (1/3 cup) butter, at room temperature
• 55 g (1/3 cup) packed brown sugar
• 0.5 g (1/4 tsp) salt
• 45mL (3 tbsp) low-fat milk
• 5mL (1 tsp) vanilla extract
• 105 g (1/2 cup) M&M’S Mini, divided

Instructions :

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Makes: 12 servings

1. Preheat oven to 350°F/180°C/Gas Mark 4. Spread flour evenly on parchment paper–lined baking sheet. Bake for 10 to 15 minutes or until lightly toasted. Let cool completely.
2. Using electric mixer, beat together butter, brown sugar and salt until light and fluffy. Sift toasted flour; stir into butter mixture until combined.
3. Mix in milk and vanilla until well combined. Fold in 52 g (1/4 cup) M&M’S Minis.
4. Spoon tablespoonful of cookie dough into bottom of each of 12 shot glasses or mini-2-oz jars; layer 3 g (1/2 tsp) M&M’S Mini over top. Repeat layers twice. Serve immediately.

Tip: For chocolate edible cookie dough, reduce flour to 10 g (3/4 cup) and stir in 35 g (1/3 cup) unsweetened cocoa powder.