I hope everyone had a very Happy Fourth of July. These M&M cookies are soft and chewy and are filled with colorful M&Ms. Each bite is bursting with mini M&M’s. So make these cookies today with your kids. It is a fun summer activity and your kids will love them!
Ingredients:
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups + 2 Tablespoons (266g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) mini or regular size M&M’s
Directions:
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium speed until smooth. Add the egg and egg yolk and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&M®’s. Cover the dough and chill for at least 2 hours and up to 5 days.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll balls of dough (about 1.5 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
