Baking + holidays are my JAM, so with Easter soon approaching, you know I've been all over Pinterest. I figured someone had a great Easter or spring themed recipe and sure enough, I found one. On our first day back to 'normal,' (aka Dad went back to work!) the kids and I spent a long time at the park with our pups and the only way I happily got them to leave was by saying, "Well let's go make cookies!!" These kids LOVE to help in the kitchen. I measured out the ingredients and then same as they always do, turns were taken pouring into the mixing bowl, turning on the standing mixer, and finally the best part [duh]: licking the spatula and beater. Yummmm! These are SO soft and chewy, so don't miss the cornstarch part because it really helps!
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups milk chocolate M&Ms (I used peanut because that's all our Kroger had at the time, they were DELICIOUS!]
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add the M&Ms and fold in by hand.
Use a 2-inch cookie scoop, and make heaping mounds.
Preheat oven to 350F, line a baking sheet with parchment, or spray with cooking spray. Place them on the baking sheet, spaced at least 2 inches apart. I baked mine for eight minutes total. Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack to finish cooling.
Store cookies in an airtight container at room temperature for up to one week, and ENJOY! My lunch today may or may not have been mostly cookie dough.....;)
Adapted from Averie Cooks