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Chocolate Chip-Sprinkle Cookies with M&Ms


Ingredients

¾ cup butter, at room temperature

¾ cup butter, at room temperature

¾ cup light brown sugar

¾ cup light brown sugar

½ cup white sugar

½ cup white sugar

1 large egg

1 large egg

1 large egg yolk

1 large egg yolk

2 teaspoons pure vanilla bean paste

2 teaspoons pure vanilla bean paste

2 ¼ cups all-purpose flour

2 ¼ cups all-purpose flour

2 teaspoons cornstarch

2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon salt

½ cup mini candy-coated milk chocolate (such as M&M’s®)

½ cup mini candy-coated milk chocolate (such as M&M’s®)

½ cup chocolate chips

½ cup chocolate chips

¼ cup multicolored candy sprinkles

¼ cup multicolored candy sprinkles

Directions

Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.

Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.

Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.

Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.

Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.

Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

Cook’s Note:

You can use vanilla extract instead of vanilla paste. Gluten-free all purpose flour can be substituted for regular flour.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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