Cream Cheese M&M Cookies
Author: Allie
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste
  • 2¼ cups M&M's (holiday colored or regular)
Directions
  1. To 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.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
  3. Add M&M'S, and beat momentarily to incorporate, or fold in by hand.
  4. Cover dough with plastic wrap and place in the fridge for at least 2 hours, or up to 5 days, before baking.
  5. Preheat oven to 350. Use a tablespoon to scoop cookie dough onto a baking sheet, forming into mounds, placed about 2 inches apart. Flatten mounds slightly with the back of your spoon.
  6. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked. Transfer to a rack to finish cooling.
  7. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Recipe by Key Ingredients at http://keyingredients.me/2014/12/cream-cheese-mm-cookies