• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

MASCARPONE COOKIE DOUGH

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.

  In a mixing bowl, whisk both sugars and sea salt together with the melted butter. Add the mascarpone cheese and vanilla bean paste. Then, combine the all-purpose flour with the baking soda. Finally fold the white chocolate and M&Ms of your choice. IMPORTANT: Do not over mix.
  1.78 oz granulated sugar, 2.45 oz light brown sugar, 1/4 tsp sea salt, 4.25 oz Mascarpone cheese, 1 tsp vanilla bean paste, 7.78 oz all-purpose flour, 1 tsp baking soda, 2 oz Halloween M&Ms, 2 oz white chocolate chips
  

ASSEMBLY

• Preheat oven to 350F/180C.
• Use a cookie scoop to scoop out the dough or use two tablespoons as the dough is quite sticky without being refrigerated.

  Place each cookie dough directly on your Bonmat at least 2" | 6 cm apart from each other.
  

BAKE!

• Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white.
  
• Once your Ghoulish Halloween Mascarpone M&M Cookies are out of the oven add more M&Ms on top. Let them cool down completely on your baking sheet. Enjoy & Bon Appétit!
  2 oz Halloween M&Ms
• N.B. Storage is best when placed in a metal box.