1/2 cup semisweet chocolate chips or a mix of chocolate and white chocolate chips
Instructions
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. This will make approximately 45-48 cookies, so you’ll be using each sheet twice.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing after each. Add in the vanilla and mix again.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the mini M&Ms and the chocolate chips.
Using a 1 3/4″ cookie scoop, place the scoops of dough 2″ apart on the baking sheets.
Bake for 10-12 minutes or until the edges are lightly golden and the centers are set but soft. Do not overbake because the cookies will firm up as they cool.
Let the cookies cool for about 5 minutes on the baking sheet, then transfer them to wire racks to cool completely.