Ingredients
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1 cup unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup light brown sugar, packed
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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2 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups M&M candies (regular or mini)
Instructions
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light, fluffy, and pale in color. This step helps create soft, chewy cookies.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
Gently fold in the M&M candies, reserving a small handful to press on top of the cookies before baking.
Cover the dough and refrigerate for 30–60 minutes. Chilling improves texture and prevents spreading.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into 2-tablespoon-sized balls and place on the baking sheet, spacing them 2 inches apart. Press extra M&Ms on top.
Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Do not overbake; cookies firm up as they cool.
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Press M&Ms on top for a bakery-style look.
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Chilling dough improves flavor and structure.
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Use room-temperature eggs for smoother dough.