IThese soft-baked rainbow M&M cookies have extra chewy edges. Mini M&Ms are recommended since they can fit more into each cookie. Make sure you give yourself enough time to chill the cookie dough for 2 hours.
This was one of the very first recipes I ever shared on my blog. It's always been a favourite, but I've just started adding a little more baking soda and flour to help the cookies keep their shape. (In the published recipe below, 1 teaspoon baking soda and an extra 2 tablespoons flour are listed.) I assumed you'd like a heads-up about these cookies, or if you're new to my site, a bit more information.
Flour: I used to make this cookie dough with 2 cups of flour, but then I started adding 2 Tablespoons more. This allows the cookies to absorb more liquid (butter, egg) and stay thicker.
Cornstarch: A pinch of cornstarch makes the cookie softer and thicker. Many of my cookie recipes, including these wonderfully soft chocolate chip cookies, include it. That cookie dough, by the way, is very similar to this one. We've added a little more flour, sugar, and one extra egg yolk to this recipe. (As a result, there are more cookies.)
The cornerstone of this cookie recipe is room temperature butter.
Sugar, both granulated and brown, does more than just sweeten the cookies. The brown sugar keeps them soft while the granulated sugar helps them spread. We use more brown sugar than white granulated sugar in these cookies to make them extra soft and supple.
1 Egg + 1 Yolk from an Extra Egg: Have you ever attempted to make my chewy chocolate chip cookies? This website's most popular cookie recipe is these. I swear by adding an extra egg yolk to the dough to help bind the components and keep the cookie moist and chewy. Here, we're doing the same thing.
Small M&Ms: You can use any M&Ms, but mini M&Ms are more filling each mouthful. If you're using larger M&Ms, such as peanut M&Ms or peanut butter M&Ms, cut them up first. When the cookies are still warm from the oven, grab an extra 2 Tablespoons of M&Ms and push a couple into the tops of each cookie. This is solely for the sake of appearances!
Because the cookie dough is quite soft, make sure you chill it well before using it. Otherwise, the cookies will spread into puddles.