Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease a 12 hole muffin tin well with butter.
2. In a large mixing bowl, add the butter and sugars and beat with an electric mixer for a few minutes until pale and creamy. Add the vanilla and egg and beat for a minute or so until smooth.
3. In a separate bowl, whisk together the flour, cocoa powders, baking soda and corn flour and then sift the dry mixture into the wet. Gently fold until combined and forms a sticky chocolate cookie dough. Add a tablespoon of milk as needed. Then fold in the M&M’s.
4. Roll the cookie dough into large balls and place each one into a muffin hole. Try and ensure there are no M&M’s poking through as they have the tendency to stick to the baking pan. Pop a few M&M’s on the top of each cookie dough. Place in the oven for 10-12 minutes.
5.  Let the cookies cool completely in the tin otherwise you run the risk of a few falling apart. Then very gently run a butter knife around the edges of each one before gently lifting the cookies out.