Soft & Chewy M&M Spring Cookies

It’s been a bit since I’ve been in the kitchen, so whipping up these soft and chewy cookies was quite the treat for me and my family! The kids have loved to help me bake since they were teeny tiny and this day was no different. So as the sun shone brightly outdoors and the open windows brought in a cool breeze, we got busy. This recipe is super easy and you could even add your own little spin, such as white chocolate chips or funfetti sprinkles—you decide! We used spring colored M&M’s, and followed this recipe to a tee!

Here’s what you need and hopefully you have in your pantry:

• 1/2 cup butter

• 1/2 cup brown sugar

• 1/4 cup white sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1 2/3 cup flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup white chocolate chips

• 1/2 to 1 cup pastel M&M candies or candies preferred

And here’s how to make them:

• Preheat oven to 350 degrees.

• Place parchment paper on top of baking sheets (or set aside un-greased baking sheets)

• Add butter to a microwave dish and microwave for 25 seconds or more until butter is partially melted, like 1/2 of the butter should appear melted while the other half still looks like a melted butter stick.

• Add the sugars (brown and white) to a large mixing bowl with the partially melted butter and stir well to combine.

• Next, beat in the egg and vanilla until just combined.

• Add in the flour, baking soda, and salt and mix until just combined.

• Add in your candies of choice (I just used a 1c. measuring cup and then gently stirred with our standing mixer. Don’t over beat or stir though)

• Use a large cookie scoop (3 tablespoons) to scoop out 12 cookies or use a medium sized cookie scoop (1 1/2 tablespoons) for 18-20 cookies and arrange them evenly on baking sheet .

• Bake for 10 minutes for medium sized cookies and 13-15 minutes for larger cookies. Cookies will still be slightly underdone when you remove them from the oven. Make sure not to over bake for soft and chewy cookies. Cookies will not spread much while baking. (I followed this precisely and ten minutes was the perfect amount of time!)

• Let sit on baking sheet for 5 minutes before eating. Allow cookies to cool completely before storing in an air-tight container for up to 4-5 days.

The kids have been enjoying these as an after dinner treat. It’s too bad we aren’t really supposed to share food or common spaces with people, because we would have loved to share with neighbors! I guess it means more for me though, so I won’t complain too much ;) I highly, highly encourage you to make these. Treat yourself to a moment on your deck or porch, cookie in hand. Stay well, friends and happy baking!

Spring and Easter M&M Cookies

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!

INGREDIENTS:

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!]

DIRECTIONS:

1. 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). 

2. 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.

3. Add the M&Ms and fold in by hand.

4. Use a 2-inch cookie scoop, and make heaping mounds. 

5. 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.

6. 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