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) and line two large baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium-high speed for about 2–3 minutes until it looks light and fluffy. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Add the egg and the vanilla extract to the creamed butter mixture. Beat on medium speed until well combined. 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 flour streaks disappear; overmixing at this stage can lead to tough cookies.
- Gently fold in the M&M candies using a rubber spatula. Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons per cookie) and place them onto the prepared baking sheets, spacing them about 2 inches apart. For a professional look, press a few extra M&Ms into the tops of the dough balls before baking. Bake for 9 to 11 minutes. The edges should be just barely golden, but the centers should still look slightly soft and underbaked. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes