The key here is to not over-bake the cookies. The first batch I baked stayed in a bit too long. They were still good, but more fluffy than chewy. I decreased the time on the second batch, taking them out when the outside looked a little brown but the middle still looked soft and that was just right. They may seem a bit underdone at first but when cooled to room temp. they're perfect! Crispy on the outside and chewy on the inside, and lots of melty chocolate throughout.
Ingredients:
One important thing to note: These cookies require a chilling time of 2-24 hours, so plan ahead!
Soft and Chewy M&M Cookies
modified from Handle the Heat
Soft and Chewy M&M Cookies
modified from Handle the Heat
Ingredients:
3 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 sticks salted butter, at room temperature
1/2 cup granulated sugar
1 1/4 cups lightly packed light brown sugar
1 TBSP vanilla extract
2 large eggs, at room temperature
1 egg yolk, at room temperature
1 1/4 cups M&M® candies from a large 11-12 oz bag (I used Mini M&M's)
1 cup Milk Chocolate chips
Directions:
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
In a large mixing bowl, use an electric stand or hand mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
For best results if time permits, wrap dough in plastic wrap and refrigerate for at least 2 hours and up to 24 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Press a few extra m&m candies into the top of each ball of dough.
Bake at 350°F for about 10-12 minutes (mine were perfect at 11), or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to a cooling rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 sticks salted butter, at room temperature
1/2 cup granulated sugar
1 1/4 cups lightly packed light brown sugar
1 TBSP vanilla extract
2 large eggs, at room temperature
1 egg yolk, at room temperature
1 1/4 cups M&M® candies from a large 11-12 oz bag (I used Mini M&M's)
1 cup Milk Chocolate chips
Directions:
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
In a large mixing bowl, use an electric stand or hand mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
For best results if time permits, wrap dough in plastic wrap and refrigerate for at least 2 hours and up to 24 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Press a few extra m&m candies into the top of each ball of dough.
Bake at 350°F for about 10-12 minutes (mine were perfect at 11), or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to a cooling rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
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