M&M Cookies

🧂 Ingredients

• 300 grams all purpose flour

  (2½ cups)
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon fine sea salt
• 227 grams unsalted butter

  (1 cup)
• 266 grams sugar

  (1⅓ cups )
• 1 large egg, at room temperature
• 1½ teaspoons vanilla extract
• 230 grams mini M&Ms*

  (1 cup)

Instructions

• 1 In a small bowl, whisk together the flour, cornstarch, baking soda, baking
  powder and salt. Set aside.
• 2 Cream together the butter and sugar in an electric mixer with the paddle
  attachment until light and fluffy, approximately 3-5 minutes.
• 3 Add the egg and vanilla and beat until fully combined.
• 4 With the mixer running on low, add the dry ingredients to the wet, just until
  combined. (Alternatively, use a spatula to fold in the dry ingredients.) Fold in
  the mini M&Ms.
• 5 Line a cookie sheet with parchment paper. Scoop dough into 30 gram balls (1½
  Tablespoons) and place next to each other. Cover with plastic wrap and
  refrigerate at least 30 minutes and up to 48 hours. (Dough balls can be placed
  next to each other for refrigeration.)
• 6 Preheat oven to 375° F. Line a baking sheet with parchment paper.
• 7 Place cookies 3 inches apart from each other on prepared baking sheet. Press
  balls down slightly and top with more mini M&Ms. Bake for 10-12 minutes, just
  until the edges are slightly golden. Allow to cool on baking sheet for 5 minutes
  before moving to wire rack to cool completely.

Nutrition Info