Soft Batch M&M’s Cream Cheese Cookies
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In the bowl of a stand mixer, cream together 1/2 c. butter, 4 oz. cream cheese, 3/4 c. brown sugar, and 1/4 c. sugar until light and fluffy.
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Mix in the egg and 1 Tablespoon vanilla until combined.
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Add 2 1/4 c. flour, 2 tsp. cornstarch, 1 teaspoon baking soda, and 1/4 teaspoon salt and mix for about 1 minute, until cookie dough begins to form.
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Stir in 2 cups of M&Ms by hand.
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Use a cookie scoop (mine held 1 Tablespoon of dough) and arrange the cookies on a parchment paper lined baking sheet or plate.
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Flatten the cookie dough with your fingers or thumb, then chill the dough in the refrigerator for at least two hours.
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After chilling, place the cookie dough balls on a baking sheet lined with parchment paper about two inches apart.
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Bake the cookies at 350° for 8-9 minutes. Do not over bake, the cookies will become firm as they cool.
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Allow the cookies to rest on the baking sheet for 5 minutes and then transfer them to a baking sheet.
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