Spring is in the air! What an amazing weekend – the weather was beautiful! The robins are back, the grass is turning green and little sprigs of plants are popping up! Love this time of year!
M&M cookies are always a favorite. I made a batch to share with some friends – it is fun to see all the spring colors out everywhere!
I used my standby M&M recipe, substituting the Easter M&Ms and adding a few sprinkles for a fun look.
When you make chocolate chip or M&M cookies, reserve back a few chips or candies to gently press into the cookies right after you take them from the oven. It makes them so much prettier! I have found it works better if you put the sprinkles on first, lightly press them, than add the M&Ms.
Let the cookies cool on the baking sheets for just a few minutes, then finish move to a cooling rack.
Happy Spring! That would be me…..I think I can reach that very last cookie!
Enjoy!
M&M Cookies
Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups M&M milk chocolate candies*
- Flaky sea salt, for sprinkling
- Extra M&Ms, for pressing into cookies, optional
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredient. Stir in the M&Ms.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Note-you can chill the dough for 30 minutes or up to 72 hours in the refrigerator before baking.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from the oven and sprinkle with flaky sea salt. You can also gently press extra M&Ms on top of the cookies to make them extra pretty. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
