- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1–1½ cups Easter M&Ms
Step 1 – Preheat and Set UpPreheat your oven to 350°F. Line a baking sheet with parchment paper.You could skip the parchment, but honestly, it makes cleanup so much easier. Step 2 – Cream Butter and SugarIn a large bowl, beat the butter, granulated sugar, and brown sugar together for about 2–3 minutes.You’re looking for a light, fluffy texture—not dense, not grainy. Step 3 – Add Eggs and VanillaMix in the egg, then the extra yolk, followed by the vanilla.Why the extra yolk? It adds richness and keeps the cookies soft. Small detail, big difference. Step 4 – Mix the Dry IngredientsIn a separate bowl, whisk together flour, baking soda, and salt.Slowly add this into your wet mixture. Don’t rush it.And don’t overmix—once the flour disappears, you’re done. Step 5 – Fold in the M&MsGently stir in the M&Ms.Save a handful to press on top later—it gives that bakery-style look. Step 6 – Scoop the DoughUse a cookie scoop or spoon to portion out dough balls (about 2 tablespoons each).Place them about 2 inches apart. They will spread. They always do. Step 7 – BakeBake for 9–11 minutes.The edges should look set, but the centers might seem slightly underdone. That’s exactly what you want. Step 8 – Cool (The Hardest Part)Let them cool on the tray for 5 minutes before moving.They’ll firm up as they sit. Try not to eat one immediately—though honestly, no judgment if you do.
