Soft Batch M&M’s Cream Cheese Cookies
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.
Mix in the egg and 1 Tablespoon vanilla until combined.
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.
Stir in 2 cups of M&Ms by hand.
Use a cookie scoop (mine held 1 Tablespoon of dough) and arrange the cookies on a parchment paper lined baking sheet or plate.
Flatten the cookie dough with your fingers or thumb, then chill the dough in the refrigerator for at least two hours.
After chilling, place the cookie dough balls on a baking sheet lined with parchment paper about two inches apart.
Bake the cookies at 350° for 8-9 minutes. Do not over bake, the cookies will become firm as they cool.
Allow the cookies to rest on the baking sheet for 5 minutes and then transfer them to a baking sheet.
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