Ingredients:

  • 1 cup (2 sticks) slightly softened Unsalted Butter
  • 3/4 cup packed Light Brown Sugar
  • 1/4 cup Granulated White Sugar
  • 2 large room temperature Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 1/2 cups Plain M&M Candies, plus extra for decorating

Instructions:

  1. Prep the Dry Ingredients: Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. Cream the Wet Ingredients: In the bowl of a stand mixer, combine the slightly softened butter, brown sugar, and granulated sugar. Beat on medium speed for 2–3 minutes until the mixture is creamy and light, but stop before it gets overly fluffy.
  3. Incorporate Eggs and Vanilla: Add the room temperature eggs one at a time, mixing briefly after each addition until just incorporated. Scrape down the sides of the bowl. Add the vanilla and mix quickly.
  4. Add Dry to Wet: Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until just combined and no streaks of dry flour remain. Stop the mixer immediately to prevent over-mixing.
  5. Fold in M&Ms: Gently fold in the bulk of the M&M candies using a spatula.
  6. Scoop and Chill: Scoop the dough using a 3-tablespoon cookie scoop onto a parchment-lined plate or small baking sheet.
  7. Cover and Chill: Cover the scooped dough balls tightly and refrigerate for a minimum of 45 minutes, up to 24 hours. This resting period is non-negotiable for achieving the correct texture.
  8. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  9. Place Dough: Place the chilled dough balls onto the prepared sheets, leaving ample space (at least 5–7 cm) between them.
  10. The Chef’s Garnish: Gently press 3–5 additional M&Ms onto the surface of each dough ball for maximum visual appeal.
  11. 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 underbaked.
  12. Cooling: Remove from the oven. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This residual heat finishes the cooking process and locks in the soft centre.