Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Light Brown Sugar (packed)
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose (Plain) Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups M&M Candies (Original), divided

Instructions:

  1. Prep the Kitchen: Line two large baking trays with parchment paper. Measure all ingredients accurately.
  2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer (fitted with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is visibly lighter in colour and fluffy (approx. 3–4 minutes). This aeration is vital for texture.
  4. Incorporate Wet Ingredients: Add the eggs one at a time, mixing briefly after each addition until just combined. Scrape down the sides of the bowl. Stir in the vanilla extract.
  5. Add Dry to Wet: Reduce the mixer speed to low. Gradually add the whisked flour mixture, mixing only until just combined and no streaks of flour remain. Do not overmix.
  6. Fold in M&Ms: Reserve about 1/4 cup (50g) of the M&Ms for decorating. Use a rubber spatula to gently fold the remaining M&Ms into the dough.
  7. Scoop and Chill: Using a cookie scoop, portion the dough onto a separate, small parchment-lined plate or tray. Place the scooped dough balls in the refrigerator for a minimum of 60 minutes.
  8. Preheat and Space: Preheat the oven to 175°C (350°F). Arrange 6–8 chilled dough balls per baking sheet, ensuring plenty of space between them as they will spread.
  9. Bake: Bake for 10–12 minutes. The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly pale and soft.
  10. Add Final Touches (The Trick): Immediately upon removing the tray from the oven, quickly and gently press 3–5 of the reserved M&M candies onto the top of each hot cookie for decoration.
  11. Cool: Leave the cookies on the hot baking sheet for 5 minutes (they will continue to set). Then, transfer them carefully to a wire rack to cool completely.