Ingredients:

  • 2 1/4 cups (280 g) All-Purpose Flour (spooned & leveled)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks / 226 g) Unsalted Butter, softened
  • 1 cup (200 g) Light Brown Sugar, packed
  • 1/2 cup (100 g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1 large Egg Yolk (extra yolk)
  • 1 tablespoon Pure Vanilla Extract
  • 1 1/2 cups (250 g) M&M Candies (reserve 1/4 cup for topping)

Instructions:

  1. Prep Oven & Sheets: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the measured flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy—about 3–4 minutes. The colour should lighten considerably.
  4. Incorporate Wet Ingredients: Reduce the speed to low. Add the whole egg, then the extra egg yolk, and the vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.
  5. Add Dry to Wet: Slowly add the dry mixture to the wet mixture, mixing on the lowest speed. Stop mixing immediately once the flour streaks disappear. Do not overmix.
  6. Fold in M&Ms: Gently fold in 1 1/4 cups of M&Ms using a spatula until evenly distributed.
  7. Scoop and Chill: Use the 3-tablespoon cookie scoop to form uniform balls of dough. Place the dough balls onto a plate or tray. Cover and refrigerate for a minimum of 30 minutes (up to 24 hours is ideal). This prevents spreading and concentrates flavour.
  8. Bake: Arrange the chilled dough balls 2 inches apart on the prepared baking sheets.
  9. The Finisher: Immediately before placing in the oven, press a few of the reserved M&Ms onto the top of each cookie ball for visual appeal.
  10. Cook: Bake for 10–12 minutes. The edges should be set and lightly golden, but the centres should look slightly pale and underbaked.
  11. Cool Down: Remove the sheets from the oven. Allow the cookies to cool completely on the baking sheet for 5 minutes (this allows the residual heat to finish cooking the centre and prevents them from crumbling).
  12. Finish Cooling: Transfer the cookies to a wire rack to cool completely.