M&M Cookies

Cookies made from scratch always taste much better than store-bought and these M&M cookies put a colourful twist on your classic chocolate chip! This recipe makes a soft and chewy cookie that is sure to be a crowd pleaser.

For this cookie recipe I use plain milk chocolate M&M's, as I feel they go best with the flavour and texture of the dough. If you want to change it up you can use peanut butter, dark chocolate, mint, or any of their other flavours! It's all up to preference.

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Ready in: 35 minutes

Serves: 32 cookies

Ingredients:

• 3 cups all-purpose flour

• 2 tsp. cornstarch

• 1 1/2 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

• 1 cup unsalted butter, softened

• 1 1/2 cups light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tbsp. vanilla extract

• 2 cups M&M's

Process:

1. Preheat oven to 350 degrees F and line a large baking tray with parchment paper. Set aside.

2. In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

3. Using an electric or stand mixer, cream the butter and both sugars until light and fluffy (about 2 minutes on medium speed). Add in the eggs one at a time, beating well after each. Add in vanilla extract and mix until combined.

4. Add in the dry ingredient mixture in two additions, on low speed. Mixing just until the last of the flour streaks disappear.

5. Fold in the M&M candies with a rubber spatula.

6. Form balls out of the cookie dough, about 2 tablespoons per cookie, and place on the prepared baking sheet, 2 inches apart.

7. Chill the balls of cookie dough for 15 minutes in the fridge before baking.

8. Bake the cookies for 10-12 minutes, or until the edges are just slightly golden brown. Remove from the oven and cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Click to Print:

Petra's Cookbook_ M&M Cookies.pdf

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