This M&M cookie recipe makes a ton of chewy cookies. They are perfect for parties, bake sales and more. If you don't need 10 dozen cookies, you can always freeze some cookies or dough for later too!
Add vanilla and then eggs, one at a time, beating until incorporated.
Stir together flour, baking soda and salt. Add to butter mixture and mix until combined.
Fold in the chocolate candies.
Cover with plastic wrap and chill dough for at least 1 hour, but up to a couple of days.
Drop in large tablespoons full (or use a small cookie scoop) onto baking sheet, leaving a couple of inches between cookies.
Bake for 10-12 minutes. Cool for 5 minutes on cookie sheet and then remove to wire rack to cool completely.
Notes
You can use regular M&Ms if you prefer, but we like using the mini m&m because they are easier to distribute more evenly in the dough and there are more flecks of color in each cookie.If you have a 6 qt stand mixer, this is the time to break it out. This makes a ton of cookie dough! Though if your butter is fully softened to room temperature, you should be able to make it in a large mixing bowl. I would cream the butter and sugars with a hand mixer and then switch to a sturdy spatula when you add the dry ingredients. For large cookies, use a bigger cookie scoop and add a minute or two to the bake time.