Easter M&M Cookies
Think about a classic M&M Cookie…now make it taller, thicker, load it with more M&M’s, chocolate chips, and make it just barley gooey in the center while so deliciously soft and chewy with a slightly crisp bottom. Are you imagining it? Now that I’ve put that image in your head, scroll on down for the full recipe. Enjoy!
Easter M&M Cookies
Servings
10-12
servingsTotal time
2
hours Cook Mode
Keep the screen of your device on.
Ingredients
1 cup unsalted butter, cold and cubed
1/2 cup granulated sugar
1 cup light brown sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
1 cup M&M’s
Directions
- Preheat the oven to 400 degrees F. and line a cookie sheet with parchment paper. Set aside.
- Cut up the butter into small cubes. Place the butter in the bowl of a stand mixer fit with the paddle attachment.
- Cream together the butter and sugars for about 3 1/2 minutes on low speed.
- Add in the eggs one at a time mixing between each addition. Add in the vanilla.
- In a separate small bowl, whisk together the flours, cornstarch, baking soda, and salt.
- Add the dry ingredients into the wet and mix just until a dough starts to form.
- Add in the chocolate chips and M&M’s. Mix until they are evenly distributed – only for a couple seconds so you don’t over mix the dough.
- Scoop the dough into large balls about 10 Tbsp amount balls of dough. Use the video for reference to see how big mine are. You want them to be large.
- Place 4-5 cookies on the cookie sheet at a time. Place 4-6 M&M’s on top of each ball of cookie dough.
- Let them chill in the fridge for 15 minutes then bake for 10 minutes or until golden brown all over.
- Allow the cookies to sit on the pan to cool as they will continue to bake.
- Enjoy!
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