Hardly anyone can resist these beautifully soft and chewy M&Ms cookies.
2 cups (250 grams allpurpose flour
1 teaspoon (5 grams baking soda
2 teaspoons (6 grams cornstarch
1 teaspoon (5 grams salt
3/4 cup (170 grams unsalted butter, room temperature 2/3 cup (135 grams light brown sugar
1/4 cup (100 grams granulated white sugar
2 teaspoons (10 grams vanilla extract
1 cup (200 grams milk chocolate M&Ms
Let's get Cooking...
In a medium bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside. In a large bowl, mix together the butter with both sugars until creamy. Add egg and vanilla extract.
With mixer on low incorporate the flour mixture.
Fold the M&Ms by hand.
Cover and refrigerate the dough for 30 minutes up to two hours.
Preheat oven to 325 F (165 C). Line two baking sheets with parchment paper. Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.
Bake for 1113 minutes until slightly golden on the edges.
Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 510 minutes. While cookies are still warm add some extra M&Ms on top if desired, to get a beautiful look. Cool completely on a wire rack.