Ingredients
Method
- In a large bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment (or a handheld mixer), beat the unsalted butter on medium-high speed until smooth (about a minute).
- Add both the light brown sugar and granulated sugar to the butter and mix on medium-high speed until smooth (about 2 minutes).
- Add the large eggs and vanilla extract, beating until combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the Easter M&M milk chocolate candies by hand until evenly distributed.
- Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 9-11 minutes, or until edges are golden and centers are still slightly soft.
Notes
- To prevent overmixing, stop mixing the dough as soon as the flour streaks disappear.
- Ensure your butter and eggs are at room temperature for a smoother, more uniform dough.
- For perfectly round cookies, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. Reheat gently in the microwave for a fresh-baked feel. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your butter and eggs are at room temperature for a smoother, more uniform dough.
- For perfectly round cookies, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. Reheat gently in the microwave for a fresh-baked feel. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.