These M&M Easter cookies are the softest cookies you will ever make! They are full of chocolaty pastel M&Ms, which makes them delicious and perfect for Easter!
Ingredients
2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted
3/4 cup (150g) light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup (170g) plain M&Ms, Easter colored, plus extra for tops
Instructions
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt.
In a medium bowl, whisk together the melted butter and sugars until well combined and no lumps remain. Add the egg and whisk well, then add the egg yolk and whisk for another minute. Stir in the vanilla.
Pour the wet ingredients into the dry ingredients and stir until combined. Add the M&Ms and mix until evenly distributed. Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours and up to 3 days.
Preheat oven to 325 degrees F. Take the dough out of the refrigerator and let it sit for about 10 minutes so that you can work with it.
Form the dough into balls, using about 3 tablespoons of dough each. Place them a few inches apart on a nonstick cookie sheet (or a cookie sheet lined with parchment paper). Place a few M&Ms on the tops and sides of the dough balls.
Bake the cookies for 11 – 12 minutes. They will look very soft and under baked in the centers. Remove from the oven, and immediately place a few M&Ms on the tops, if desired. Let the cookies cool on the sheets for 10 minutes, then remove to a wire rack to cool completely.
Enjoy .
