Ingredients:

  • 1 cup (227g) Unsalted Butter, melted and cooled slightly
  • ¾ cup (165g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 Extra Egg Yolk, room temperature
  • 1 Tbsp (15ml) Vanilla Extract
  • 2 ¼ cups (280g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 ½ cups (250g) M&M Candies (divided)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of your stand mixer, combine the cooled, melted butter with both the brown and granulated sugars. Beat on medium speed for 2–3 minutes until smooth and combined.
  3. Add the whole egg, the extra egg yolk, and the vanilla extract. Beat on medium-high speed for 3–5 minutes until the mixture lightens considerably in colour and texture, resembling thick mayonnaise.
  4. Reduce the mixer speed to low. Gradually add the dry ingredient mixture until just combined. Stop immediately once no streaks of flour remain. Do not overmix.
  5. Remove the bowl from the mixer. Use a rubber spatula to fold in 1 cup of the M&M candies.
  6. Using a 3 Tbsp cookie scoop, portion the dough onto a separate plate or tray. Cover the dough balls with cling film and chill in the refrigerator for a minimum of 45 minutes, or up to 2 days.
  7. Place the chilled dough balls 2 inches (5 cm) apart on the prepared baking sheets. Press the remaining ½ cup of M&M candies gently onto the top and sides of each dough ball.
  8. Bake one tray at a time for 10–12 minutes. The cookies are ready when the edges are set and lightly golden, but the centres still look very soft, puffy, and slightly undercooked.
  9. Leave the cookies on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.