Beginning to find my Spring / Easter-ish baking inspiration, just in time, I might add. Here is something happy: Spring M&M Cream Cheese Sugar Drops. They are mostly just drop cookies (a la Toll House Chocolate Chip), but they have a bit of cream cheese in them, which makes them just have s bit of tang. And of course, I overloaded the batch with two who bags of M&Ms (not one to do things by half measure). Colorful and festive and brings out the child in me. Something to add to your Easter Egg hunt, or to stash for yourself?
Ingredients
4 ounces cream cheese (1/2 brick), softened
1 cup unsalted butter (2 sticks), softened
1 1/2 cups packed brown sugar
1/2 cup granulated white sugar
2 eggs
1 tablespoon vanilla extract
4 1/2 cups all-purpose flour
1 tablespoon corn starch
1 teaspoon baking soda
1/2 teaspoon salt
3 cups (or more!!) M&Ms
Directions
In a large bowl, beat the cream cheese, butter, brown sugar, granulated sugar, egg, and vanilla together with a stand mixer or electric hand mixer for 5-7 minutes. The batter should be mostly smooth and may have a few small lumps in it. Add the flour, cornstarch, baking soda, and salt. Mix for 2-3 minutes. The batter will look very clumpy, but can be easily molded. Mix in the M&MS, setting aside a some to add to the tops. Scoop the batter into balls and set on a large platter or cookie sheet covered with wax paper. Press down slightly on the tops (and then add the extra M&Ms if you kept some aside to add to the tops). Cover with plastic wrap and refrigerate for 1 to 2 hours.
Heat the oven to 350F and line a baking sheet with silpat or parchment paper. Place the cookies on the baking sheet and bake for 11-13 minutes. Remove from oven and allow cookies to cool slightly before transferring to a wire rack.
