This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Glad, but all my opinions are my own. #pmedia #pressnsealhacks https://my-disclosur.es/OBsstV
Soft Chocolate Chip Cookies Recipe with M&M’s and white chocolate chips. These soft batch cookies are moist, chewy and loaded with Red White and Blue M&M’s!
These Soft Chocolate Chip Cookies with White Chocolate Chips and M&M’s are out of this world!
Soft baked cookies are my absolute favorite. And these cookies are soft, chewy and moist. Cookie Perfection! {in my humble opinion}
I filled these cookies with white chocolate and M&M’s, but you can use whatever whatever you prefer. This recipe will work great for your standard chocolate chip cookie craving!
Whatever you do, make sure to keep your cookies extra soft with the help of Glad Press’n Seal.
I always make sure to pick up a 70 square foot roll of Glad Press’n Seal when I go to Walmart.
Not only do I use Glad Press’n Seal to keep my baked cookies fresh, I use it for the dough as well.
This Soft Chocolate Chip Cookies Recipe is best when the dough is refrigerated overnight. I place Glad Press’n Seal directly on top of the dough to ensure it stays moist and fresh.
The next day just scoop and bake. Use a large scoop for Ginormous cookies!
There you go. Homemade Soft Batch Cookies with a patriotic flair.
These will be perfect for your summer parties!
Take a platter of these cookies to your next barbecue, potluck or party. They are sure to be gone in a flash!
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Soft Chocolate Chip Cookies with White Chocolate and M&M's
Ingredients
- 2 Cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Sea Salt
- 3/4 Cups Unsalted Butter - softened
- 3/4 Cups Dark Brown Sugar
- 3/4 Cup White Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 Cup M&M Candies, I used the Red, White & Blue variety
- 1/2 Cup White Chocolate Chips
Instructions
- Combine flour, baking soda, cornstarch and salt. Set aside.
- Cream butter and sugars. Add eggs and vanilla. Mix.
- Gradually mix in dry ingredients.
- Gently stir in M&M's and white chocolate chips.
- Cover dough with Glad Press'n Seal and refrigerate overnight.
- Preheat oven to 350°F.
- Using 3½ Tb cookie scoop; drop dough on ungreased baking sheet.
- Bake for 18-20 minutes or until edges just begin to brown. (Remove cookies slightly underbaked - Do Not Over Bake)
- Allow to cool on pan for 10-15 minutes then transfer to cooling rack.
Yep, I’m officially in love with these cookies! They’re huge and look so fluffy and soft. Love that!