4th of July Cookies

By srumbel

These rich and buttery cookies are soft and chewy and so dang good. I did leave the sprinkles off one of the batches for my hubby, but he actually ended up eating the ones with sprinkles and said, "These are really good cookies."
Make sure to plan ahead, because the dough does need to chill. I usually make my dough the night before I plan to bake them, so it's all ready to go. These cookies are amazing :)
from eatcakefordinner.com

Ingredients

• 1 c. unsalted butter, room temperature
• 3/4 c. sugar
• 3/4 c. packed light brown sugar
• 2 large eggs
• 1 Tbl. vanilla extract
• 2 3/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cornstarch
• 1 (11.4 oz.) bag Red, White and Blue M&M's
• around 1/2 c. red, white and blue sprinkles

Preparation

Step 1

Cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs and the vanilla and mix until combined. Add the flour, baking soda, salt and cornstarch and mix until combined. Stir in 1/2 of the bag of M&M's. Cover bowl with plastic wrap and refrigerate for at least 20 minutes or overnight. After dough has chilled, preheat oven to 375 degrees.

Scoop around 1 1/2 - 2 Tbl. of cookie dough and roll into a ball, press a few more M&M's into the top of the dough ball and dip the top in sprinkles; place on a greased baking sheet. Repeat. Place 9 dough balls per cookie sheet. Bake for 8 minutes. Edges will be slightly browned. They will look under done, but end up just right once they cool. Remove from oven (if there are some empty spots, press a few more M&M's into the warm cookie). Leave on cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Makes around 3 dozen cookies.