Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups M&M candies (standard or mini)
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps them spread evenly to achieve that perfect thinness.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together. Use an electric hand mixer or a stand mixer on medium-high speed for about 2-3 minutes. The mixture should look pale and fluffy.
- Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until the egg is fully incorporated. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
- In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as the last streak of flour disappears to avoid overworking the dough.
- Gently fold in 1 cup of the M&M candies using a spatula. Save the remaining 1/2 cup to press into the tops of the cookies later for a more professional, colorful look.
- Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and place them on the prepared baking sheets. Space them at least 3 inches apart because these cookies will spread significantly. Press a few extra M&Ms into the top of each dough ball. Bake for 10 to 12 minutes, or until the edges are deep golden brown.
- Remove the pans from the oven and let the cookies sit on the hot tray for at least 5 minutes. This “carry-over” cooking time is essential for the centers to firm up and become crispy. Transfer them to a wire rack to cool completely before serving.
- Cook Time: 27 minutes