Ingredients:
- 1 cup (2 sticks) Unsalted Butter, softened
- ¾ cup Light Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 2 ¼ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Fine Sea Salt
- 1 ¾ cups Plain M&M Candies
Instructions:
- Preparation: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Line two large baking trays with parchment paper or silicone mats.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light, pale, and fluffy (2–3 minutes). This crucial creaming step adds necessary air.
- Incorporate Wet Ingredients: Reduce speed to low. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing only until just combined and a few streaks of flour remain. Do not overmix.
- Fold in M&Ms: Remove the bowl from the mixer. Use a rubber spatula to gently fold in 1 ½ cups of the M&Ms until evenly distributed.
- Scoop and Chill: Scoop the dough using a 3-tablespoon cookie scoop onto a separate parchment-lined tray, aiming for 20 even balls. Transfer the scooped dough balls to the refrigerator and chill for a minimum of 45 minutes. (This prevents spreading.)
- Bake Preparation & Garnish: Preheat oven to 350°F / 175°C. Place 6–8 chilled dough balls onto the prepared baking sheets. Immediately before baking, gently press 4–5 extra M&Ms (using the remaining ¼ cup) onto the top surface of each dough ball.
- Bake and Cool: Bake for 10–12 minutes, rotating the trays halfway through. The cookies are done when the edges are set and lightly golden, but the centres still look slightly underbaked and soft. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack.