Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups M&M candies (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of your cookies do not brown too quickly.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 2-3 minutes until it looks light and fluffy. This step incorporates air, which helps create a soft texture.
- Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix only until the white streaks of flour disappear. Do not overmix the dough, as this can make the cookies tough.
- Use a sturdy spatula to gently fold in 1 1/2 cups of M&M candies. Distribute them evenly throughout the dough. If you have time, chill the dough in the refrigerator for 30 minutes to enhance the flavor and prevent spreading, though this step is optional for this easy recipe.
- Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) and place them onto the prepared baking sheets, spaced 2 inches apart. Gently press a few extra M&Ms into the top of each dough ball for that professional bakery look. Bake for 9-11 minutes. The edges should be lightly golden, but the centers should still look slightly soft and underbaked.
- Allow the cookies to cool on the baking sheet for at least 5-10 minutes. This “carry-over” cooking time helps them set without becoming crunchy. Transfer the cookies to a wire rack to cool completely. Serve them on a colorful platter and watch them disappear!
- Cook Time: 25 minutes