A beautiful holiday favorite with bright Christmas colors and tender dough. An easy cookie recipe when cut into bar wedges resembles a wreath studded with red and green M&Ms and packed with chocolate chips.
6tablespoonsalted buttersoftened at room temperature
4ozcream cheesesoftened at room temperature
⅓Cgranulated white sugar
½Cbrown sugarpacked
1egg
2teaspoonvanilla extract
½Cmini semi-sweet chocolate chips
¼Cwhite chocolate chips
Toppings
1tablespoonwhite chocolate chips
2tablespoonred & green M&Ms candies
½teaspoonflaky sea saltoptional
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Instructions
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
In a large mixing bowl, beat softened butter and cream cheese with a hand mixer on medium speed until smooth. Beat in egg and vanilla until combined, add both sugars and beat until creamy.
Reduce speed to low and gradually add flour mixture just until it all comes together.
Use a rubber spatula to fold in mini chocolate chips and white chocolate chips.
Spray a 9-inch round removable-bottom tart pan with nonstick spray and press dough evenly into the pan with your hands and a sprayed offset spatula.
Once smooth and even thickness all around, top with remaining white chocolate chips and m&m candies. Gently press them into the dough. Cover and chill in the refrigerator for 1 hour.
Preheat oven to 350°.
Bake until golden and a toothpick inserted in the center comes out mostly clean, about 15 minutes. The toothpick will not be 100% clean like a cake would be and the cookie will continue to cook a bit in the pan once removed from the oven.
Cool in pan on a wire rack for at least 45 minutes. Press the bottom insert of the tart pan up to release the cookie and slide it onto a plate or cutting board.
Slice into 12 equal wedges.
The cookies can be stored on a plate wrapped in foil or another air-tight container for up to 2 days.