It is a gloomy winter day here in Toronto, and it has me dreaming about these warm, colourful soft M&M cookies!
I first tried this recipe out in the summer when I was planning for a weekend away at my best friend’s cottage. She asked me to make cookies that everyone would be able to grab in between boat rides, swimming in the lake and lazing in the sun- tough life right?
I brought 4 dozen of these cookies to the cottage and before the first night was over these cookies were GONE. They have a nice chewy texture, soft inside and of course, packed with M&M’s.
What’s nice about this recipe is that it requires time in either the fridge or freezer so they’re a perfect make ahead and pop in the oven dessert!
Enjoy in a big group, or on your own, I wont judge 😉
Soft M&M’s Cookies
- Servings: 24-30 cookies
- Time: 2-3 hours (prep, chilling & baking time)
- Author: Recipe adapted from Sally’s Baking Addiction
- 3/4 cup unsalted Stirling Creamery Butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp vanilla
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup M&M’s
- Using a stand or hand mixer, cream together the butter and sugars on medium speed until light and fluffy.
- Add the egg and egg yolk and mix on high speed until fully combined.
- Add the vanilla and mix, making sure to scrape down the sides of the bowl as you go.
- In a separate bowl, combine the flour, cornstarch, baking soda, and salt.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Using a spatula, fold in the M&M’s. Cover the mixture with plastic wrap and refrigerate for 2 hours (or overnight).
- Once chilled, let the dough come back to room temperature for 10-15 minutes.
- In the meantime, line two cookie sheets with parchment paper and pre-heat the oven to 350 degrees.
- Roll to dough into balls, about 1 1/2-2 teaspoons, and place on baking sheets about 2 inches apart.
- Bake the cookies for about 10 minutes, and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Store cooled cookies in an air-tight container for up to a week.