Friday, December 12, 2014

M&M Cookies

These cookies are gorgeous and delicious but just beware that they take almost three times as long to bake as the recipe originally states.  I did have to use stoneware to cook these because all my cookie sheets were in the dishwasher, I'm not sure that would affect the cooing time this drastically though.   My son and his friend really enjoyed these and kept coming back for more, eventually we had to cut them off because they ate so many. 

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 teaspoon cornstarch
3/4 cup (1.5 sticks) salted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini M&Ms

Preheat oven to 325F degrees.
Mix the flour, baking soda, and cornstarch in a bowl and set aside.
With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well.
Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the mini M&Ms.  Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days, covered) in the refrigerator.
Drop by tablespoonfuls onto ungreased baking sheet.
Press a few more M&Ms onto the tops for decoration.
Bake for 8-10 minutes or until edges are slightly browned.  (Mine took closer to 20 minutes!!!)
The centers should appear very soft and puffy.
Let cool completely and enjoy!

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

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