#2,693: Soft and Chewy M&M Cookies

Like I mentioned in my previous recipe/post, I was told to bring a dessert to Easter this year, and since the traditional Lamb Cake was already being made, I wanted to make some sort of cookie.  Not being the best baker (because I don't do well with exact measurements), I figured this recipe looked easy enough for me to handle, and for the kids to help out with. This dough needs to be chilled for at least 2 hours in the fridge, but can be made up to 5 days in advance (although that seems like an awfully long time to prep it and then leave it in the fridge.  We wouldn't have any dough left if I waited 5 days to make it.  

To make this easier to handle when cold, right after you make this dough (prior to refrigerating it) portion out each cookie amount and place them on a parchment lined cookie sheet (with each cookie dough ball right next to one another so you could get a lot on one sheet), then cover it with foil and put it in the fridge until the next day.  

When ready to bake, pull them out of the fridge for about 10 minutes and then place on a separate cookie sheet spread out so they were about 2 inches apart from one another.   

By the way, these are REALLY good cookies.  There are a lot of M and M's in this dough (an entire bag of them!!), and I made these more on the smaller side for a cookie, but it was a great grab-and-go snack/dessert.  

PS: I'm super thankful that this isn't my year to make the Lamb Cake and that I have probably 3 more years until I have to do it again!  Here's a pic of my Lamb Cake the last time I had to make it.  That poor lamb.  His head kept leaning more and more until it completely fell off! 

  

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

pinch salt, optional and to taste

1 1/2 cups milk chocolate M and Ms (or another variety of M and Ms, or chocolate chips may be substituted)

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.  Add the M and Ms and fold in by hand.

Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread.

Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray, and place them on the baking sheet, spaced at least 2 inches apart.  Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly under cooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool.

Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.