Easy to make, these M&M Cookies are downright delicious. A soft sugar cookie holds mini M&Ms, creating cookies that are colorful and enjoyable!
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Ingredients
300gramsall purpose flour(2½ cups)
1teaspooncornstarch
½teaspoonbaking soda
½teaspoonbaking powder
¾teaspoonfine sea salt
227gramsunsalted butter(1 cup)
266gramssugar(1⅓ cups )
1large egg, at room temperature
1½teaspoonsvanilla extract
230gramsmini M&Ms*(1 cup)
Instructions
In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder and salt. Set aside.
Cream together the butter and sugar in an electric mixer with the paddle attachment until light and fluffy, approximately 3-5 minutes.
Add the egg and vanilla and beat until fully combined.
With the mixer running on low, add the dry ingredients to the wet, just until combined. (Alternatively, use a spatula to fold in the dry ingredients.) Fold in the mini M&Ms.
Line a cookie sheet with parchment paper. Scoop dough into 30 gram balls (1½ Tablespoons) and place next to each other. Cover with plastic wrap and refrigerate at least 30 minutes and up to 48 hours. (Dough balls can be placed next to each other for refrigeration.)
Preheat oven to 375° F. Line a baking sheet with parchment paper.
Place cookies 3 inches apart from each other on prepared baking sheet. Press balls down slightly and top with more mini M&Ms. Bake for 10-12 minutes, just until the edges are slightly golden. Allow to cool on baking sheet for 5 minutes before moving to wire rack to cool completely.
Notes
*For the mini M&Ms, buy the Sharing Size, which is just over 10 ounces. You’ll have enough to mix in with the cookies and use the leftover to top the cookies just before baking. If you can't find the minis, don't sweat it! Just use regular M&Ms. Will still be delish!Don't like chocolate? Toss in Reese's Pieces instead. Don't like peanut butter? Toss in sprinkles instead!