Softbatch Cream Cheese M&M Cookies

Are you ready for Christmas? Somehow every time I cross something off of my to do list Mr. J adds something else. We have had two or three things hanging over our heads for the last week.  I am about ready to tear it up and call it quits. 

These cookies were one of the last things on my list to check off. I wanted to make some cookies for coworkers and neighbors before Christmas.  Little did I know how good they would end up being. Mr. J is in love. He had four within 20 minutes of them coming out of the office. Needless to say I need to make another batch.  Good thing they are easy. 

These cookies are thick and chewy, just the way I like them. They are sweet but not too sweet and the red and green M&Ms scream Christmas. They are sure to please all of the little and BIG kids out there. 

Softbatch Cream Cheese M&M Cookies

by Emily Morris, Adapted from Averie Cooks

Prep Time: 10 minutes, plus chill time

Cook Time: 10 minutes

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Ingredients (24 cookies)

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup cream cheese, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 cups M&Ms

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.

Add M&Ms and beat momentarily until just combined.

Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours before baking.

Preheat oven to 350 F, line a baking sheet with a Non-Stick Baking Mat and place mounds on baking sheet, spaced at least 2 inches apart

Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly under cooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

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