These thin and crispy M&M cookies match the bite of the candy shells. Don’t forget to press extra M&Ms into the cookies when you pull them out of the oven, so they have just the right amount of chocolate.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups M&Ms
Preheat the oven to 350 degrees F. Line two sheet pans with parchment.
In a medium bowl, combine the flour, baking soda, baking powder and salt.
Using an electric mixer, cream the butter and sugars until light and fluffy, about 5 minutes. Mix in the vanilla extract and eggs until fully incorporated. Fold the dry ingredients into the wet ingredients. Stir in 1-1/2 cup M&Ms.
Drop the dough by the scant 1/4-cup spacing 3-inches apart on the sheet pans. Bake for 12-14 minutes until golden brown. Press the remaining M&Ms into the tops of the warm cookies immediately when you take them out of the oven.
Cool on the cookies on the sheet pans for 5 minutes before transferring to a wire rack to cool completely.