Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated white sugar
- ¾ cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups seasonal M&M candies
- 24 small caramel squares or chocolate chunks (for stuffing)
Instructions
- Step 1: Cream the Base
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, combine the softened butter, white sugar, and brown sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture looks pale and fluffy. This step creates the air pockets needed for that “crispy” edge texture. Crack in the egg and pour in the vanilla extract, beating again until the mixture is smooth and fully incorporated. - Step 2: Fold in Dry Ingredients
Add the flour, baking soda, and salt directly into the same bowl. Carefully stir the dry ingredients into the wet mixture. Start slow so the flour doesn’t puff up into your face. Mix until just combined and no white streaks remain. Do not overmix, as this makes the cookies tough. Gently fold in 1 cup of the seasonal M&Ms using a spatula, saving the remaining half cup to press into the tops later for a professional look. - Step 3: Stuff and Bake
Scoop about two tablespoons of dough and flatten it slightly in your palm. Place a caramel square or a chocolate chunk in the center, then fold the dough around it to form a ball. Place the balls on the prepared baking sheets, spaced 2 inches apart. Press a few extra M&Ms onto the top of each ball. Bake for 9 to 11 minutes. The edges should be golden brown, but the centers should still look slightly soft. Remove from the oven and let them cool on the pan for 5 minutes before moving them to a wire rack. This “carry-over” cooking time ensures the chewy center remains perfect.
- Cook Time: 20 minutes