Sourdough M&M Cookies
These sourdough M&M cookies are soft, chewy, and loaded with colorful chocolate candies in every bite! Made with sourdough discard and simple ingredients, they're an easy homemade cookie with buttery edges and a deliciously gooey center. Perfect for satisfying your sweet tooth or sharing with family!
Servings: 17 large cookies
Calories: 370kcal
Equipment
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ¾ cup white sugar
- ½ cup sourdough starter discard or active will work
- 2 teaspoons vanilla extract
- 2 large egg
- 2 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 12 oz M&Ms
Instructions
- In a large mixing bowl or stand mixer bowl with paddle attachment, combine the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add in the eggs, vanilla extract, and sourdough discard until fully combined.
- To a seperate bowl, whisk together the flour, baking soda, and salt.
- Slowly add dry ingredients to the wet ingredients until completely combined.
- Fold in the M&Ms
- Using a cookie scoop (if using a small cookie scoop, press two scoops together), place cookies dough on a parchment-lined baking sheet, cover with plastic wrap and freeze or refrigerate for at least 30 minutes.
- For an even deeper flavor and long fermentation, cover the dough and refrigerate it for up to 3 days before scooping and baking.
- Bake large cookies at 350 degrees for 18 to 20 minutes or until the edges are golden and the centers are just set for large cookies For small cookies, bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
Notes
Don't overbake the cookies. Take them out when the edges are set but the centers still look a little soft. This is the secret to keeping them chewy.
Use softened butter. You want the butter to be soft enough to cream with the sugar, but not melted.
Save a few M&Ms for the tops. Pressing a few extra M&Ms onto the cookies right when they come out of the oven makes them look bakery worthy.
Get perfectly round cookies. I like to use a large crumpet ring and swirl each cookie right after they come out of the oven.
Nutrition
Calories: 370kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 228mg | Potassium: 62mg | Fiber: 1g | Sugar: 34g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg