- Prep Time: 15m
- Cook Time: 12m
- Total Time: 27m
- Yield: 24 cookies
Ingredients
Wet ingredients
- 1/2 cup (1 sticks) unsalted butter, softened to room temperature
- 4 ounces cream cheese, softened
- 1 cup (packed) dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg
- 1 tablespoon honey
- 2 teaspoons vanilla extract
Dry ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 1/4 teaspoons kosher salt
- 1 1/4 cups dark chocolate M&Ms, divided
- 1/2 cup dark chocolate chips
- Flaky sea salt, to taste
Instructions
- Combine the wet ingredients on low speed using an electric mixer until well-blended.
- In a separate bowl mix together the flour, baking power, baking soda and kosher salt until thorough. Add this mixture to the wet ingredients until fully mixed.
- Add 1 cup of dark chocolate M&Ms and the 1/2 cup of dark chocolate chips to the wet mixture by stirring them in by hand.
- Refrigerate dough for at least 20 minutes but you may refrigerate longer. Preheat the oven to 350.
- Use a large cookie scoop to portion out balls of dough. Flatten until approximately 1/2 inch tall, 2.5 inches in diameter. From the 1/4 cup of M&Ms left, press a few extra M&M’s into the tops.
- Prepare a cookie sheet with parchment paper. Put the portions of flattened cookie dough 2 inches apart. Bake for 12-14 minutes, taking cookies out when the tops no longer appear wet (please note you may have to adjust oven time depending on the thickness of your cookies).
- Add flaky sea salt to your taste while cookies are hot out of the oven. Cool on cookie sheet for a few minutes and then place on cooling rack.
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