Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls (medium and large)
- Whisk
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. Then, in my stand mixer bowl, I beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. I let it go for a good 2-3 minutes until the mixture is incredibly light, fluffy, and pale in color. This creaming step is non-negotiable—it incorporates air and gives the cookies their perfect structure. Rushing this means flatter, denser cookies, so I’m patient here.
Next, I add the room-temperature eggs one at a time, beating well after each until fully blended. Then, I beat in the vanilla and almond extracts. In my separate medium bowl, I whisk together the flour, baking soda, baking powder, cornstarch, and salt. This ensures the leaveners are evenly distributed. With the mixer on low, I gradually add the dry ingredients to the wet, mixing just until the flour disappears and a soft dough forms. I stop the mixer before it’s fully combined and finish by hand to avoid overmixing.
Now for the fun part: I add the festive mix-ins. I pour in the cup of M&Ms and the cup of white chocolate chips. Using my trusty spatula, I fold them in gently until they’re evenly distributed throughout the dough. The dough will be thick and packed with color. Here’s a tip I learned: I reserve a small handful of M&Ms to press onto the tops of the dough balls before baking. This guarantees every cookie has a picture-perfect, colorful top.
I use a medium cookie scoop (about 1.5 tablespoons) to portion the dough, placing the mounds 2 inches apart on my prepared sheets. I gently press 2-3 extra M&Ms onto the top of each dough ball. I bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look soft and puffy. They will seem underdone, but this is the secret to a chewy center! I let them cool on the baking sheet for 5 full minutes before transferring them to a wire rack to cool completely. This resting time lets them finish setting up perfectly.(See the next page below to continue…)