Mini M&M Cookies
Servings: 24 cookies
Ingredients
- 1 ¼ cups salted butter melted. you can also use unsalted butter if you prefer
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 9.4 oz bag of mini M&Ms
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Pour mini M&Ms into a shallow dish. Line a cookie sheet with parchment paper and scoop 24 even dough balls. Gently press the tops of the cookie dough balls into the m&ms and place on the prepared cookie sheet. Cover with clear wrap and chill in the refrigerator for 30 minutes, but up to 24 hours. If your dough is too soft, refrigerate for 30 minutes and then scoop the dough balls, roll in the M&Ms and chill for 30 minutes. **The M&Ms will start to bleed if you let them stay in the fridge for over 45 minutes. If you plan to make these the night before, I suggest scooping the dough, covering and then prior to baking allow them to warm at room temperature for 15 minutes before add the M&Ms.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 11-12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.