Easter M&M Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 ½ cups all-purpose flour
02 -
2 teaspoons cornstarch
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
14 tablespoons unsalted butter, softened (not melting)
06 -
1 cup light brown sugar, packed
07 -
1/2 cup white granulated sugar
08 -
1 large egg
09 -
3 teaspoons vanilla extract
→ Mix-ins
10 -
1 ¼ cups semi-sweet chocolate chips, plus extra for topping
11 -
1 cup Easter M&Ms, plus extra for topping
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
03 -
In the bowl of a stand mixer, beat the softened butter with both brown and white sugars for about 1 minute until creamy and well incorporated.
04 -
Add the egg and vanilla extract to the butter mixture and mix until smooth, scraping down the sides of the bowl as needed.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Don't overmix!
06 -
Switch to a wooden spoon (to prevent breaking the candies) and gently fold in the chocolate chips and Easter M&Ms until evenly distributed throughout the dough.
07 -
Scoop the dough into balls and place on the prepared cookie sheets. Press 2-3 additional M&Ms and chocolate chips on top of each cookie ball, then roll gently to smooth.
08 -
For best results, cover the cookie dough with plastic wrap and refrigerate for 30 minutes (or overnight in a ziplock bag - just let them sit at room temperature for 15-20 minutes before baking if chilled overnight).
09 -
Arrange cookie dough balls on parchment-lined baking sheets, leaving room for spreading (about 8 cookies per sheet). Bake for 8-10 minutes until edges are set but centers appear slightly underbaked.
10 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
These cookies are thick, soft, and perfectly chewy - the epitome of a perfect chocolate chip cookie with a festive Easter twist!
02 -
Make sure your butter is just softened enough that you can gently press into it, but not so soft that your finger goes through the stick.
03 -
The cookies may look slightly underbaked when you remove them from the oven, but they'll continue cooking on the hot baking sheet.