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Ingredients–
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cool/room temperature
- 1/2 cup of firmly packed light brown sugar
- 1/3 cup of granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 – 8 oz. bags M&M’s or any red, pink, or white M&M’s (8 oz is 1 cup, so you can get by with one bag and add some chocolate chips, or add in some additional M&M’s if desired.) white chocolate chips or chocolate chips of choice. I chose milk chocolate
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. (To get the best results, use parchment paper)
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well – 1 -2 minutes.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not overmix.
- Add M&M’s and any other add-ins at this time and stir with a wooden spoon, again without overmixing, just until incorporated.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on the size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake for 8-10 minutes, Medium cookies bake for 10-13 minutes, ¼ cup – large cookies bake for 12-14 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 16 -30 cookies depending on size.
