Big M&M Cookies

These cookies are extra moist and chewy and look just as good as they taste!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare baking sheets by lining with parchment paper.

Step 2

Sift flour, baking powder, baking soda & salt into lg. bowl.

Step 3

Beat butter, brown sugar & sugar in mixer bowl on med.-high speed until pale & fluffy (4 min.) Beat in eggs, one at time, until smooth; beat in vanilla. Reduce speed to low; add flour mixture, beating until combined.

Step 4

Reserve 1/4 cup of M&M’s; fold remaining candies into dough using spatula. Press plastic wrap directly onto surface of dough; refrigerate until chilled through (1 hr.)

Step 5

Place racks in upper & lower third of oven. Line 2 baking sheets with parchment paper.

Step 6

Roll dough into 24 balls, each about 3T (or use #20 scoop). Place 6 balls on each prepared baking sheet; stud the top of each with some of reserved chocolates.

Step 7

Bake batches of 2 trays at a time until cookies are golden around the edges but still soft in middle, rotating trays halfway through (15-18 min.)

Step 8

Remove from oven; cool on baking sheet (10 min.) Transfer to wire racks & cool completely.

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