Perfect M&M Cookies

I don’t know about you, but M&Ms have always been and always will be my favorite. I have so many memories of going to Great American cookies and getting a double doozie with chocolate frosting sandwiched between two M&M cookies.

These take M&M cookies to the next level! There’s just nothing better than the creamy chocolate interior and the crunchy shell!! These cookies are LOADED with milk chocolate and dark chocolate chips! The added cornstarch makes these cookies perfectly light!

Tips for the Best Cookies

• Use room temperature butter and eggs.
• Cream together butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
• Do not overmix once you add the dry ingredients.
• Preheat oven 20 minutes prior to baking.
• The longer you chill the dough, the better.
• Do not overbake. They may seem underdone, but they will continue to cook once you take them out of the oven.
• Transfer to a wire rack to cool completely a few minutes after being removed from the oven.
• Store cookies in a airtight container for up to 1 week at room temperature.
• Freeze any cookies that you do not eat right away!

Perfect Mu0026amp;M Cookies

These take Mu0026amp;M cookies to the next level! There’s just nothing better than the creamy chocolate interior and the crunchy shell!! These cookies are LOADED with milk chocolate and dark chocolate chips! The added cornstarch makes these cookies perfectly light!

• 3/4 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 2/3 cup light brown sugar packed
• 2 eggs room temperature
• 1 1/2 tsp vanilla extract
• 2 1/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 cup Mu0026Ms
• 1 cup dark chocolate chips

1. Cream together butter, granulated sugar, and light brown sugar for 3 minutes until light and fluffy.
2. Add in eggs and beat until fully incorporated. Beat in vanilla extract.
3. In separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add to wet ingredients and mix until just combined.
4. Stir in Mu0026Ms and dark chocolate chips.
5. Cover and chill in the refrigerator for at least 30 minutes.
6. Preheat oven to 350 degrees F. Scoop and roll into balls and place on parchment lined baking sheet.
7. Bake for 10-12 minutes. Cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 1 week.

u003cliu003eUse room temperature ingredientsu003c/liu003eu003cliu003eCream together butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.u003c/liu003eu003cliu003eDo not overmix once you add the dry ingredients.u003c/liu003eu003cliu003eThe longer you chill the dough, the better.u003c/liu003eu003cliu003eDo not overbake. They may seem underdone, but they will continue to cook once you take them out of the oven.u003c/liu003e

Dessert

American