M & M Cookies

Ingredients

1 cup butter
1 cup lightly packed brown sugar 
1 cup granulated sugar 
2 eggs
1 tsp vanilla
3 cups all purpose flour (390 grams)
1 tsp salt
1 tsp baking soda
1 cup chocolate chips (divided)
1 cup M&Ms plus more for the top

Instructions

1. Preheat oven 350 degrees F.

2. In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.

3. Add in eggs and vanilla and beat until smooth.

4. Add flour, salt, and baking soda and beat on low speed until combined. Stir in ¾ cup of chocolate chips and M&Ms with a spatula.

5. Scoop cookie dough into 3 tablespoon balls and place 2″ apart on a baking sheet lined with parchment paper. Add extra chocolate chips on top if desired (the remaining ¼ cup). (Make them any size you want just adjust baking time)

6. Bake for 8-10 minutes until just golden at the edges (they should look be slightly glossy in the center — they will continue to set as they cool). While hot, press additional M&Ms into the tops of the cookies (optional, but recommended).

7. Allow to cool 10-15 minutes on the pan before removing to a cooling rack.

Tips:
*Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!

*Make the cookies as big or as small as you want. I use two tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.

*Don’t over-bake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.

*For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.
Storage:
Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.

from The Recipe Rebel