Rainbow M&M Cookies

By srumbel

These cookies will not disappoint! Fat, puffy, chewy and satisfying, each buttery golden bite is studded with fun, rainbow chips of chocolate.
from thedomesticrebel

Ingredients

• 3/4 cup butter, softened
• 3/4 cup dark brown sugar (can use light)
• 1/4 cup white sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/2 tsp salt
• 1 & 1/4 cups miniature M&M’s

Preparation

Step 1

1. In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
2. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir in the miniature M&M’s. Chill the dough for 30 mins-1 hour.
3. While the dough chills, preheat your oven to 350 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray. Once dough has chilled, drop rounded Tablespoonfuls of dough on the baking sheets about 1″ apart. Bake for approx. 8-10 minutes, rotating pans halfway through bake-time, or until light golden in color and centers are just about set–they’ll continue cooking on the baking sheet.
4. Cool the cookies on the sheets about 5-10 minutes before carefully transferring to wire racks to cool completely. Store cookies airtight, at room temperature, for about 5 days.