M&M Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
2. Cream the butter and sugars
   In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add the wet ingredients
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until combined.
4. Combine wet and dry ingredients
   Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated. Do not overmix.
5. Add the M&Ms
   Gently fold in the M&M candies and chocolate chips (if using) with a rubber spatula until evenly distributed throughout the dough.
6. Chill the dough
   Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to prevent excessive spreading during baking.
7. Bake the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. Press a few extra M&Ms on top of each cookie dough ball for a colorful appearance.
8. Cool and serve
   Bake for 10-12 minutes until edges are golden but centers are still soft. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container for up to 5 days.