Thick, chewy, buttery cookies packed with colourful m+ms!
Ingredients
2¼ cups all purpose flour
1 tsp baking soda
1 tsp cornstarch
¼ tsp salt
¾ cup salted butter, melted
¾ cup lightly packed brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
1 200g bag of your favourite m+ms (about 1¼ cups)
Instructions
Whisk together flour, baking soda, cornstarch and salt in a medium bowl. Set aside.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until very smooth. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Add the dry ingredients into the wet ingredients and stir until well combined. The dough will be very soft. Fold in the m+ms, keeping a few aside to press into the tops. Cover the dough and refrigerate for 2 hours, or up to 3 days.
Take the dough out of the fridge and allow to soften at room temperature for 10-20 minutes.
Preheat the oven to 325F degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls with your hands, about 2 Tablespoons of dough each. Roll the cookie dough balls to be taller/egg shaped rather than wide/round, to ensure the cookies will bake up to be thick. Place balls about 3" apart on prepared baking sheet. Press a few more m+ms on top of the dough balls for looks.
Bake the cookies for 11-12 minutes. The cookies will look a little underbaked, but do not bake longer than 12 minutes. Allow to cool on the cookie sheet for 10 minutes (they will continue to set as they cool) before moving to a wire rack to cool completely.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/09/saturday-sweets-jumbo-mm-lunchbox-cookies/