M&M Sugar Cookies

Do you remember the M&M sugar cookies from Starbucks back in the day?

When my sister and I were teenagers, we both worked at the mall – she was a Starbucks barista, and I was possibly the youngest person ever to work at Williams Sonoma. At the end of her shifts, she could bring home leftover baked goods, and I would happily request a stack of these cookies alongside my double chocolate chip Frappuccino.

They were soft, chewy, and buttery with a sugary exterior and lots of M&Ms on top. Starbucks may have stopped making them, but luckily, I recreated them. One bite and I’m suddenly 15 again.

Soft, chewy M&M cookies topped with mini M&Ms! Makes 16-18 cookies 

Ingredients:

¾ cup unsalted butter (12 tablespoons), room temp

1 cup packed dark brown sugar

¼ cup white sugar + more for rolling

2 Tbsp non-fat milk powder

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups all-purpose flour

1 tsp baking soda

¾ tsp fine table salt

Mini M&Ms

Steps:

1. Cream butter, brown sugar, white sugar, milk powder and vanilla until lighter and fluffier, about 4 minutes. Beat in the eggs one at a time until incorporated.

2. Whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients and mix just until combined.

3. Using a cookie scoop, to portion dough into balls that are about 1.5 oz each. 

4. Roll each ball in white granulated sugar, then press mini M&Ms all over the top. Try to really press the whole top with the m&ms.

5. Freeze for 60 minutes.

6. Bake at 350°F convection for 10-12 minutes, or until the edges are just golden.

7. Immediately bang the pan on the counter a few times to encourage spreading. 8. Let cool, then enjoy!