Easter M&M Cookies
 
 
Easter M&M Cookies
Serves: 22 medium-sized cookies
Ingredients
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. cornstarch
  • ¼ tsp. salt
  • 1½ cups milk chocolate M&Ms (Easter colors)
Instructions
  1. To the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl and add the flour, cornstarch, baking soda, salt and mix until just combined, about 1 minute. Add M&Ms and fold in by hand.
  3. Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread.
  4. Preheat oven to 350 degrees F, line a baking sheet with a silpat non-stick baking mat, parchement or spray with cooking spray. Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
  5. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
Source: Adapted from Averie Cooks
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/03/easter-mm-cookies.html