¾cup(170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
1cup(200 g) packed light brown sugar
½cup(100 g) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
2teaspoonspure vanilla extract
1cupHalloween M&M's, if you can’t find them in-store, pick out blue and red m&ms from regular m&ms
¼cupHalloween sprinkles with candy eyes
Instructions
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the M&M’s and sprinkles by hand.
Cover cookie dough with plastic wrap and chill for at least 2 hours (or overnight).
When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Use a medium cookie scoop to scoop a heaping tablespoons of the chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 2-inches apart.
Bake for about 12 minutes or until the edges start to turn golden brown. When the cookies are still warm, add a couple candy eyes and m&m’s on top for presentation. Cool cookies on the pan for 5 minutes and then transfer to a wire rack to cool. Serve and enjoy.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.Freeze cookie dough wrapped in plastic wrap for up to 3 months.