My husband claims these cookies are good enough to buy from a restaurant or store. And while he may be slightly biased, I have to admit, they’re pretty good. There’s a nice crunch on the outside, but a really great chewiness on the inside of the cookie. I made mine larger than the recipe calls for, only because I didn’t need two dozen cookies in the house. If you’re making these for a party treat, the recipe below will be just perfect.
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup brown sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
- one 12-ounce package of mini M&Ms (I used 6 oz of regular M&Ms)
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat and set aside.
- In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
- With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand.
- Refrigerate dough for at least 30 minutes.
- Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.