Soft and Chewy M&M Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, lightly packed
  • 1/2 cup Granulated sugar
  • 1 1/2 cups M&m's or other chocolate candies
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted

Found on celebratingsweets.com

Description

Directions

• Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.
• In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a separate bowl, beat butter and both sugars for several minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
• Stir in M&Ms - I usually add about 3/4 cup into the batter, the rest will get pressed on top of the cookies before baking.
• Scoop a heaping tablespoon of dough and roll into a ball, or use a 1 1/2 tablespoon scoop, and drop dough onto prepared baking sheets leaving about an inch for spreading. Using the remaining M&Ms, press several (5+) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous with the M&Ms.
• Bake for 8-10 minutes (see note), until the center of the cookies are just barely set. The cookies should look soft and slightly under cooked. They will finish cooking while cooling on the baking sheet.
• Remove from oven and let cookies cool on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely.