Chocolate M&M Cookies

Instructions

1. Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Beat in the eggs one at a time, then mix in the vanilla.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the butter mixture and stir just until combined.
4. Fold in the mini M&M’s and candy bits.
5. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Press a few extra candies on top if you like.
6. Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Tips

• For thicker cookies, chill the dough for 30 minutes before baking.
• Take the cookies out while the centers still look a little underdone; they’ll finish setting as they cool.
• Store in an airtight container at room temperature for up to 4 days.