PERFECT M&M COOKIES

These M&M cookies are perfect! Chewy centers, crispy edges, simple to make and even easier to eat. You’ll love this easy and delicious cookie recipe.

INGREDIENTS:

Instructions

In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand (see note). Refrigerate dough for at least 30 minutes.
Preheat oven to 350°F and line baking sheets with parchment paper or Silpat and set aside.
Form balls from approximately 1 tablespoon of dough and place evenly spaced on prepared baking sheet.
Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling.
Store in airtight container when completely cooled.

Notes

To really showcase the colorful M&Ms, don’t mix them all into the dough. Set a few aside to press into the surface of each cookie immediately after you take them out of the oven.
Makes about 4 ½ dozen, depending on size.
Change it up and use mini M&Ms or another variety of your choice such as peanut butter M&Ms, dark chocolate M&Ms, mint M&Ms, etc. Chocolate chips are a good choice, too.
Whole wheat flour or white whole wheat flour can be substituted for half of the all-purpose flour.
Storage: Cookies can be kept on the counter in an airtight container for up to a week or frozen for up to 3 months.

Recipes by Rachel - rachelcooks

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