M&M Chocolate Chip Cookies

Who doesn’t perk up when they hear “cookies“? I know I sure do!

Hey guys! It’s the beginning of the week and I think you probably deserve a cookie on this gloomy Monday (or if it’s sunny where you are, lucky you!). It just started raining this morning and it looks like it’s going to be raining on and off all week long. I personally love the rain because that means it’s getting a bit warmer after the long, cold winter we had and I can leave my window slightly open to hear that pitter-patter sound, and something about it is just so relaxing.

One of my teachers helps run a charity organization within our program and last week they were having a bake sale to raise money. When she asked if I wanted to contribute, I immediately agreed. Baking is totally my thing (if you couldn’t tell already with my ‘Recipes‘ page)! I was going to make chocolate chips cookies because who doesn’t love those? But, I wanted something a bit more fun, so M&M’s came into the picture! The texture of these cookies if very soft, chewy and puffy! The M&M’s are a fun, colorful touch, adding just a hint of extra chocolatey sweetness.

M&M’s Chocolate Chip Cookies
Yield: 30 cookies – adapted from this recipe

Ingredients

3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups + 2 Tablespoons (266g) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) mini or regular size M&M’s
1/2 cup chocolate chips

Directions

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium speed until smooth. Add the egg and egg yolk and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&M’s and chocolate chips. Cover the dough and chill for at least 2 hours and up to 5 days.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough (about 1.5 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.