I made these for a pot-luck event I attended recently. I had a partial bag of M&Ms that I wanted to use up (so I wouldn’t keep eating them by the handful). I decided I wanted a soft cookie rather than a crisp one. There are multiple ways of doing that, though I’ve had varying degrees of success with them. More brown sugar than white seems to work best for me. The rest in the fridge helps as well.
These stayed fairly soft for the first couple of days after I made them. After that they started to get a bit stale. 5 seconds in the microwave did a far job in reviving them.
Soft M&M Cookies
Servings: 3 dozen
Prep time: 10 minutes plus minimum 2 hour rest
Total time: 3 hours
- 2 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/2 cups M&Ms
- Combine flour, cornstarch, soda and salt in a bowl and whisk to combine. Set aside.
- Combine the egg and vanilla in a small bowl; scramble until combined. Set aside.
- In the bowl of a stand-mixer, combine the butter and sugars. Beat on medium high until well-creamed and butter has lightened in color. Add the egg/vanilla mixture. Beat until combined with the creamed butter and sugar.
- Add the dry ingredients to the creamed butter mixture and mix until just combined. Add the M&M and fold in until well distributed.
- Line a baking sheet with plastic wrap. Using a #40 disher to scoop out cookie balls. Fill the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours. You can actually keep them in the fridge for a day or more in this state. See the notes at the end for longer storage options.
- When the dough has rested for at least 2 hours preheat your oven to 350°F. Line another baking sheet with parchment and place 12 cookie dough balls on the sheet. Bake for 8-10 minutes, rotating the pan halfway through cooking. The cookies are done when the edges have just set. The tops will appear slightly underdone.
- Allow the cookies to rest on the baking rack for 5 minutes before transferring to a cooling rack. Repeat baking process until all your cookies are baked.
- Cookies should be cooled completely before storing in an air-tight container for up to a week.
Unbaked cookie dough balls can be stored in an air-tight container, in the fridge, for up to 5 days. Bake them up all at once or enjoy freshly baked, warm cookies, for a week.
This recipe borrows heavily from one by Averie Cooks.