Ingredients
Method
Preparation
- Begin by enveloping 1 cup of flour on a baking sheet; place it in a preheated oven at 350°F for 5 minutes, or gently warm in the microwave until it reaches 165°F. Allow the flour to cool.
- In a spacious bowl, cream together the unsalted butter and brown sugar, blending until a velvety texture emerges.
- Stir in the pure vanilla extract.
- Gradually introduce the cooled flour and fine salt to the mixture, folding gently until no dry streaks remain.
- Add the whole milk and mix until a soft, cohesive dough forms.
- Delicately fold in the mini chocolate chips and the M and M candies.
Assembly
- Line a muffin tin with paper liners and lightly spray with nonstick spray.
- Divide the dough into each cup, pressing lightly to shape.
- Melt the semi-sweet chocolate chips together with coconut oil in the microwave, stirring until smooth.
- Gently add the melted chocolate to each cup, spreading it evenly.
Chilling
- Chill these treasures in the refrigerator for at least 2 hours.
Serving
- Serve these delightful cups chilled.
Notes
Store in an airtight container in the refrigerator for about a week. Ensure the flour is properly heated to eliminate any raw taste. Experiment with different flavors of M and M candies.
