Ingredients:

  • 1 cup (227g) Unsalted Butter, softened to room temperature
  • 0.75 cup (150g) Granulated Sugar
  • 0.75 cup (150g) Light Brown Sugar, firmly packed
  • 1 large Egg, room temperature
  • 2 tsp Pure Vanilla Extract
  • 2.25 cups (280g) All-Purpose Flour
  • 1 tsp Cornstarch
  • 1 tsp Baking Soda
  • 0.5 tsp Sea Salt
  • 1.5 cups (300g) Milk Chocolate M&Ms, divided

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Beat 1 cup (227g) of softened unsalted butter with 0.75 cup (150g) of granulated sugar and 0.75 cup (150g) of light brown sugar. Beat 2 mins until pale and fluffy.
  3. Add 1 large egg and 2 tsp of pure vanilla extract to the butter mixture.
  4. In a separate small bowl, toss 2.25 cups (280g) of all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp sea salt.
  5. Gradually add the dry ingredients to the wet. Mix until just a few streaks of flour remain.
  6. Use a spatula to gently stir in 1 cup of the M&Ms. Save the remaining 0.5 cup for the tops.
  7. Scoop rounded tablespoons (about 2 tablespoons per cookie) onto the sheets. Space them 2 inches apart to allow for spreading.
  8. Press the remaining M&Ms into the tops of the dough balls. Bake for 9 to 11 minutes until the edges are lightly golden but centers look soft.
  9. Let the cookies sit on the hot pan for 5 minutes before moving them to a wire rack. The centers will firm up during this rest.