Instructions:

• In a large bowl, cream butter, brown and granulated sugars together until fluffy. Add in the eggs and vanilla. Mix until just combined.
• In a separate bowl, whisk together the flour and baking soda. Turn the mixer on low and gradually add the dry ingredients to the wet ingredients until just combined.
• Fold in the semi-sweet chocolate chips and M&Ms. Refrigerate the dough for 30 minutes.
• Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
• Scoop cookie dough onto cookie sheets using a medium cookie scoop or measure out dough, 2 Tbsp. for each cookie. Place 2 inches apart.
• *Add 2-3 extra M&Ms on top of each cookie.
• Bake the cookies for 8-10 minutes until the edges of the cookies begin to turn golden brown. Cool the cookies on the sheets for 2 minutes to allow for carryover cooking.
• Transfer the cookies to wire racks to cool completely. Makes 24-30 cookies.