High Altitude M&M Cookies
An easy recipe for six big M&M cookies that are soft and chewy in the middle with crisp edges. Make these with seasonal M&Ms for any occasion or holiday, or use chocolate chips instead.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, lightly packed
- 1 tsp vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 tsp corn starch
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- 1 cup M&Ms (or chocolate chips)
Instructions
- In a bowl, whisk together the melted butter, granulated sugar and brown sugar, until smooth.
- Whisk in the egg and vanilla until smooth.
- In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
- Stir the M&Ms (or chocolate chips) into the cooled dough. The dough will be thicker now than it was before cooling.
- Weigh your dough, then divide the dough into 6 equal portions (this should be about 122 grams of dough per cookie). Shape each portion into smooth balls, and flatten the balls into thick disks measuring about 2 1/2 inches in diameter. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 F and position a rack in the center of the oven. Line a 13x18 inch baking sheet with parchment paper.
- Place the chilled dough on the baking sheet and bake the cookies for about 15-17 minutes, until the edges are set, but the centers are still slightly soft, and the color is pale golden brown.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. While the cookies are hot, press a few more M&Ms on top of the cookies for decoration.
Notes
Cool cookies completely, then store in an airtight container for up to 3 days, or wrap well and freeze for 3-6 months.
For smaller cookies, divide the dough into 12 portions, shape into balls, and flatten slightly. Chill for 25 minutes, then bake for about 9-10 minutes.
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