Makes 1 dozen cookies
- In the bowl of your stand mixer, cream butter & sugar together on high until light and fluffy, about 4 minutes. Meanwhile, in a medium bowl, sift together dry ingredients.
- Add egg and vanilla, mix until incorporated then bring the mixer down to low. Gradually spoon the dry ingredients into the batter, then add 3/4 of the m&ms and reserve the rest. Cover the dough and chill for at least 1 hour up to 1 day. (See notes)
- Preheat oven to 170C. Divide the dough into 12 equal size balls (around 65-70g if you’re using a scale). Roll each portion into a ball then place cookies on a tray lined with baking paper. Press the rest of the m&ms on the cookie dough.
- Bake cookies at 170C for 15-18 mins. The edges will be light brown and the centre will be soft, pop out of the oven and let cool for 5 minutes then transfer to a cooling rack and cool down completely in the fridge. (See notes)
- One reason for cookies spreading is if you over-cream your cookies. On the video above, you will be able to see the process clearly.
- This dough needs to be chilled otherwise the cookies will spread. You can make these cookies ahead and chill for 1 day. If you leave it in the fridge for more than one day, the cookies will not rise in the oven.
- This recipe is also freezer friendly. To freeze, follow the recipe up to stuffing the cookies with marshmallows then pop the balls on a plate lined with baking paper and freeze for 1 hour. Once the balls are frozen on the outside, they can be placed in freezer bags.
- To bake cookie dough from the freezer, take the dough out and place them on a tray line with baking paper, then preheat oven to 170C. The preheating time allows the cookie dough to thaw a little. When the oven is ready bake the cookies for 14 mins. Then cool as instructed.
- I like to let the cookies cool down and set in the fridge instead of room temperature. It takes less time and the cookies retain their softness in the centre.