Valentine's Day M&M Cookies
These Valentines Day M&M Cookies are chewy, thick, and ultra soft!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 large cookies
- 1 stick butter (8 Tbsp.)
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg (chicken egg or duck egg), room temperature
- 1 tsp. vanilla extract
- 3/4 cup All Purpose Flour
- 3/4 cup Cake Flour
- 1 tsp. corn starch
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3/4 cup M&Ms, chocolate chips or chocolate chunks
Cut the butter into squares and using the paddle attachment of a stand mixer, cream the butter. Then add in the brown sugar and granulated sugar and cream again until just combined.
Then add in the egg and vanilla extract. Be careful not to over mix.
In a medium sized bowl, sift together the flours, baking soda, salt and corn starch. Then on low speed, slowly add in the flour mixture. You may need a rubber spatula to help get it all incorporated. Once mixed, turn off the mixer and fold in the M&Ms or chocolate chips of choice.
Chill the dough in the fridge, covered with foil, for 1 hour or overnight.
Once dough is chilled, preheat the oven to 350°F. Spray a baking sheet with non stick baking spray or place a Silpat baking mat on the baking sheet. Using an ice cream scoop, scoop out the dough on to the sheet pan, no more than 6 cookies on one pan. (Recipe will make 8 large cookies)
Bake in the oven for 12-14 minutes, or until cookies are lightly browned on the top. (Note* these cookies are best under baked! Remove them from the oven about 1 minute before you feel like they are done). Remove from oven and let the cookies rest on the cookie sheet for 10 minutes then transfer to a cooling rack and enjoy!
To make the Easter edition, follow the same directions but swap the M&Ms with the Easter pastel color M&Ms.
Note* these cookies are best under baked! Remove them from the oven about 1 minute before you feel like they are done.