Candy Corn M&M Funfetti Cookies

From: Jenn@eatcakefordinner

1 c. unsalted butter, room temperature

3/4 c. sugar

3/4 c. packed light brown sugar

2 large eggs

1 Tbl. vanilla

2 3/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 tsp. cornstarch

2 (8 oz.) bags Candy Corn M&M's

around 1/2 c. sprinkles

Cream together the butter, sugar and brown sugar until fluffy. Add the eggs and the vanilla and mix until combined. Add the flour, baking soda, salt and cornstarch and mix until combined. Stir in one bag of M&M's. Refrigerate dough for at least 20 minutes. Preheat oven to 375 degrees.

Scoop around 2 Tablespoons of cookie dough and roll into a ball. Press a few more M&M's into the cookie dough and roll in the sprinkles, pressing into the dough ball slightly and place on a lightly greased cookie sheet. Repeat. Place around 9 dough balls per cookie sheet. Bake for 8-9 minutes (I bake mine 8 minutes). Edges will be slightly browned. Remove from oven, leave on cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Makes around 24-30 cookies.

Jenn's Notes: You can stir the sprinkles directly into the dough, but they won't stand out as much. I wanted my cookies to be bright and colorful, so I rolled the dough balls in the sprinkles.