Ingredients:

  • 113g unsalted butter, softened
  • 100g coconut sugar
  • 100g packed light brown sugar
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 250g all-purpose flour
  • 5g cornstarch
  • 5g baking soda
  • 3g sea salt
  • 250g M&M candies
  • 30g semi-sweet chocolate chips

Instructions:

  1. Cream the softened butter with the coconut sugar and brown sugar on medium-high speed for 2–3 minutes until the mixture is pale and fluffy.
  2. Incorporate the egg and vanilla, mixing until fully emulsified and smooth.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet base on low speed, mixing until just a few streaks of flour remain.
  5. Fold in the M&M candies and chocolate chips by hand using a spatula until evenly distributed.
  6. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 10–12 minutes, removing them when edges are set and golden but centers look slightly soft.
  8. Let the cookies rest on the hot pan for 5 minutes to firm up via residual heat.