These Small-batch M&M cookies are packed full of M&Ms, and come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
⅔cup(80g) all-purpose flourmeasured by weight or the spoon and sweep method*
¼cup(2oz) unsalted buttermelted and slightly cooled*
⅓cup(66g) brown sugar
2tablespoons(25g) granulated sugar
1large egg yolk
Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together (properly measured) flour, baking soda, and salt.
In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
Allow cookies to cool on the baking sheet until cool enough to handle before transfering to a cooling rack. Enjoy!
*To measure using the Spoon and Sweep Method, spoon flour into your measuring cup and sweep excess off with the flat of a knife. This will give you the most accurate measurement next to weighing.* If you'd like to use salted butter, reduce the salt in the recipe to a pinch of salt. If your dough is dry or crumbly, you probably ended up with a particularly small egg yolk so there wasn't enough liquid in the dough. You can add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl.