Soooooo, I made these cookies back in September and wanted to have them posted the first of October. Umm . . . . it's October 18th . . . what the heck happened to October???
I loved these cookies. Yes, they are pretty sweet, but you will still end up going back to the kitchen for one after another after another. They are so good and buttery and rich. The texture is the best, they are soft and chewy and the key is to not over-bake them. I prefer them slightly under-baked.
I might have gone a little overboard with the sprinkles, but I wanted them to stand out. If you are a little afraid of how colorful they are, you can always leave off the sprinkles or add a little less.
Check in the bakery section of your local grocery store for sprinkles. There are several grocery stores around me that sell big containers of fun colorful sprinkles for pretty cheap. There are always fun varieties for different holidays and you get about 3 times or so as many sprinkles as come in those little containers.
Have you ever had Candy Corn M&M's? They taste like white chocolate M&M's to me and I thought they were great. "The Mr." told me they tasted a little fruity to him. Of course, regular M&M's would be great too.Candy Corn M&M Funfetti Cookies
(Printable Recipe) or (Printable with Picture)
1 c. unsalted butter, room temperature
3/4 c. sugar
3/4 c. packed light brown sugar
2 large eggs
1 Tbl. vanilla
2 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cornstarch
2 (8 oz.) bags Candy Corn M&M's
around 1/2 c. sprinkles
Cream together the butter, sugar and brown sugar until fluffy. Add the eggs and the vanilla and mix until combined. Add the flour, baking soda, salt and cornstarch and mix until combined. Stir in one bag of M&M's. Refrigerate dough for at least 20 minutes. Preheat oven to 375 degrees.
Scoop around 2 Tablespoons of cookie dough and roll into a ball. Press a few more M&M's into the cookie dough and roll in the sprinkles, pressing into the dough ball slightly and place on a lightly greased cookie sheet. Repeat. Place around 9 dough balls per cookie sheet. Bake for 8-9 minutes (I bake mine 8 minutes). Edges will be slightly browned. Remove from oven, leave on cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Makes around 24-30 cookies.
Jenn's Notes: You can stir the sprinkles directly into the dough, but they won't stand out as much. I wanted my cookies to be bright and colorful, so I rolled the dough balls in the sprinkles.