Description
Deliciously soft and chewy M&M cookies made with a perfectly balanced blend of butter, sugars, and vanilla, complemented by colorful M&Ms for a fun twist. These cookies are chilled for enhanced texture and baked until just lightly browned, ensuring a tender gooey center every time.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups white flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups M&Ms
Instructions
- Make cookie dough: In a large bowl, add softened butter and both white and brown sugars. Beat on high speed using a hand mixer with a hook attachment until the mixture is creamy. Add the eggs and vanilla extract, then beat on medium speed until just combined. Gradually sprinkle the flour, cornstarch, baking soda, and salt evenly over the wet ingredients and beat on low speed just until a cookie dough forms. Avoid overmixing. Fold in the M&Ms gently to distribute evenly.
- Chill: Cover the bowl with plastic wrap or a lid and place the cookie dough in the refrigerator to chill for at least 1 hour, or up to overnight. This step helps the dough firm up, which improves cookie texture and flavor.
- Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop, portion the dough into balls and place them on the lined baking sheets spaced about 2 inches apart. Bake the cookies in batches for 10 to 12 minutes, or until the edges are lightly browned and the centers look set but still soft. Avoid overbaking to maintain softness.
- Cool: Remove the baking sheets from the oven and let the cookies cool on them for 5 to 10 minutes. Then transfer the cookies to a wire cooling rack to cool completely before serving or storing.
Notes
- Chilling the dough is crucial for soft texture and prevents excessive spreading during baking.
- Use room temperature butter for easy creaming with sugar to achieve the best dough consistency.
- Do not overmix after adding flour to avoid tough cookies.
- For even softer cookies, reduce baking time slightly and monitor closely near the end.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
