Rainbow M&M Cookies

makes 3 dozen

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini M&Ms

Preheat oven to 325F degrees.

Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the mini M&Ms.  Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days, covered) in the refrigerator.  Drop by tablespoonfuls onto ungreased baking sheet. Press a few more M&Ms onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy.

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