Ingredients
Method
- Get Ready: Preheat your oven to 350 degrees. Line your baking sheets with parchment paper or a nonstick baking mat. Set them aside for later.
- Mix the Dry Stuff: In a small bowl, stir together the flour, baking soda, baking powder, and salt.
- Make it Fluffy: In a large mixing bowl, use an electric mixer on medium speed. Cream together the softened butter, brown sugar, and white sugar. Mix for about 2 minutes until it looks light and fluffy.
- Add the Wet Ingredients: Mix the egg and the vanilla extract into your butter mixture.
- Combine: Slowly add your flour mixture into the bowl. Mix it just until the flour disappears. Try not to overmix it.
- The Best Part: Pour in the patriotic M&M's and the sprinkles. Use a rubber spatula to gently fold them into the dough. Make sure to scrape the sides of the bowl so every cookie gets some chocolate.
- Scoop Them Up: Use a cookie scoop to make neat mounds of dough. Roll them into balls. Place them on your baking sheet. Leave about 2 inches of space between each ball so they can spread out.
- Bake: Pop them on the center rack of your oven. Bake for 10 to 11 minutes. Let them cool on the baking sheet for a few minutes. Move them to a wire rack to cool completely
Lavanda's Tip: Press a few extra M&M's right onto the top of the dough balls before they go into the oven. It makes them look like they came straight from a fancy bakery window!
Notes
- Bakery Look: Press extra M&M's and sprinkles onto dough balls before baking.
- Butter Temp: Use softened room-temperature butter; melted butter makes cookies spread thin.
- Don't Overmix: Mix dry ingredients just until combined to keep texture soft.
- Prep Ahead: Freeze scooped dough balls up to 3 months; bake from frozen adding 1 minute.
- Storage: Keep in an airtight container for 5 days; add a bread slice to keep them soft.