Soft and Chewy M&M Cookies

When I was a little girl, one of my favorite memories was making cookies with my mom. I loved getting to sit on the counter and help measure and pour the ingredients. I’d eagerly await for her permission to lick the beater, and stare into the oven, waiting for the cookies to bake. It was like magic. In minutes we could turn a little bit of this and a pinch of that into something wonderful. I mean really, is there anything quite like a warm cookie right out of the oven?

I love that all four of my kids love making cookies with me. I hope that when they are older, they will continue to share a love of baking with their children. M&M cookies are a particular favorite of the Lindner kiddos, as they LOVE helping decorate the tops with brightly colored candies. These have all the taste of a classic chocolate chip cookie, with the added fun of M&M candies.

Make up a plate for someone you love this week. Thanks for sharing, liking, and pinning this recipe! Happy baking!

Soft and chewy M&M cookie recipe

Ingredients

2 1/4 cup all-purpose flour

1 tsp baking soda

1 1/2 tsp corn starch

1/2 tsp salt

3/4 cup brown sugar

1/2 cup sugar

1 1/2 sticks (3/4 cup) butter (NOT margarine!)

1 egg + 1 egg yolk

2 tsp vanilla

1 cup (or more) M&M candies

To Prepare

1. In a large mixing bowl, stir together the flour, salt, baking soda, and corn starch. Set aside.

2. Melt the butter. (I use the microwave, and it turns out just fine.) To the melted butter, add the sugar, and mix until the sugar is no longer lumpy. (I mix this entire recipe by hand. It is worth the tiny bit of extra effort!) Stir in the whole egg, and then the egg yolk. Finally, add in the vanilla.

3. Pour the melted butter mixture into the dry ingredients, and mix until incorporated.

4. Stir in the candies, making sure to distribute the candy throughout the dough.

5. CHILL YOUR DOUGH! Chill your dough for a minimum of 2 hours. You can let your dough sit overnight, but I don’t have that kind of patience when cookies are on the line. =)

6. After the dough has chilled, let it sit on the counter for about 10 minutes (while the oven is preheating.) Preheat your oven to 325 degrees.

7. Scoop the dough onto your cookie sheet, and bake for 12 minutes. (No more!) I have been a huge advocate of UNDER-BAKING for years. Unless its an Oreo, a cookie shouldn’t crunch! Pull those cookies out at 12 minutes, and let them continue to bake on the cookie sheet (out of the oven) for several minutes, before transferring to a wire rack.

Using my Pampered Chef cookie scoop, I can make 20 cookies using this recipe. (I didn’t quite get 20 this time, as my children were all dough thieves!)

*The base cookie recipe and inspiration for these little beauties was taken from Sally’s Baking Addiction (which is one of my current addictions FYI.)

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