115g butter (room temperature)
115g cream cheese (room temperature)
200g brown sugar
1 egg yolk
1 tbsp vanilla extract
360 gr flour
1 tbsp. corn starch
3/4 tsp. soda
3/4 tsp. salt
200 gr. of M&M’s
100g of dark chocolate or chocolate drops
Combine butter, cream cheese, sugar and vanilla extract in a large bowl. Beat with a mixer on high speed for 3 to 4 minutes until the mixture is light and fluffy. Add the egg and egg yolk one at a time and stir to combine. Sift together the flour, starch, baking soda and salt. Add the flour mixture to the liquid ingredients and stir until the components are combined. At the end, gently stir in the candies and chocolate drops with a spatula.
Leave some of the candy and chocolate to decorate the top of the cookies. Cover the dough with clingfilm and place in the refrigerator for at least 4 hours (overnight is better). If desired, the dough can be stored in the refrigerator for up to 7 days or in the freezer for up to 4 months. Preheat the oven to 180°. Line a baking tray with baking paper.
Roll the cooled dough into balls, press lightly and place them about 5 cm apart on the baking tray. Decorate the top and sides with the remaining candy and chocolate. Bake in a preheated oven for 9-13 minutes. The cookies should stay light (the tops may even seem soft and underbaked). Cool the finished cookies first for about 10 minutes on a baking tray, then place on a rack and let cool completely.