10tablespoons(140g)unsalted butterroom temperature
⅓cup(66.67g)light brown sugarpacked
⅓cup(66.67g)granulated sugar
1largeeggroom temperature
1½teaspoonsvanilla extract
2cups(250g)all-purpose flourweighed in grams or spooned & leveled
1teaspoonbaking soda
½teaspoonsalt
1cup(190g)M&M candies
Instructions
Preheat oven to 350°F/177°C and line a cookie sheet with parchment paper (optional for easier cleanup).
In a large bowl, cream together the butter and sugars until light and fluffy (2-3 minutes). Mix in the egg and vanilla extract.
In a medium bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.
Using a spatula, mix ¾ of the M&Ms into the cookie dough. Then, with a large cookie scoop, place dough balls 2 inches apart on a baking sheet. Top with remaining M&Ms.
Bake until the edges are lightly tan, about 10-12 minutes. Let cool on the sheet for 5 minutes and then transfer to a wire rack.
Notes
Measuring Flour: Use a food scale and weigh the flour in grams (see metric tab in recipe card above) for best results. If using measuring cups, use the spoon and level method.M&Ms: Feel free to use regular or mini M&Ms, or any other flavor you like!Storage: Store cookies in an airtight container at room temperature for up to 1 week. To keep them extra fresh, put a small slice of bread in the container with them! They can also be stored in the freezer for up to 2 months, or freeze the cookie dough balls for 1 month and bake according to instructions above.Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.