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Export 10 ingredients for grocery delivery
Step 1
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
Step 2
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.
Step 3
Reduce speed to low and gradually add flour mixture just until it all comes together.
Step 4
Use a rubber spatula to fold in mini chocolate chips and white chocolate chips.
Step 5
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.
Step 6
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.
Step 7
Preheat oven to 350°.
Step 8
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.
Step 9
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.
Step 10
Slice into 12 equal wedges.
Step 11
The cookies can be stored on a plate wrapped in foil or another air-tight container for up to 2 days.
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