M&M Cookies

Ingredients:

• 1½ cups all-purpose flour ((180g))
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup unsalted butter (softened (113g))
• ½ cup granulated sugar ((100g))
• ¼ cup packed light brown sugar ((55g))
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• ¾ cup M&Ms (plus more for the tops)
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Instructions:

1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt in a large bowl and set aside.
3. In a large mixing bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, scraping the bowl down as needed, about 3 minutes.
4. Beat in the egg and vanilla, then scrape the bowl down and add the flour mixture. Mix on low speed until just combined, then use a spatula to fold in the M&Ms.
5. Portion the dough into into 2 tablespoon-sized balls and roll into smooth balls between your palms. Refrigerate the dough balls for at least 30 minutes for the best texture, or cover them and chill for up to 72 hours.
6. Place the dough balls on the prepared baking sheets about two inches apart. Bake for about 9 minutes or until the edges are a light golden brown.
7. As soon as the cookies come out of the oven gently press more M&M's onto the tops, if desired, and allow the cookies to cool completely on the baking sheet set on a wire rack.