Christmas Candy Cookies

Steps

1. Whisk the flour, baking soda and salt in a medium bowl.
2. In a large bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed until creamy and a little lighter in color, about 2 minutes.
3. Add the eggs one by one, beating after each, then beat in the vanilla. Scrape down the bowl as needed.
4. On low speed, add the flour mixture in two or three parts and mix just until no streaks of flour remain. Stir in 1 cup of the M&M's by hand.
5. Scoop the dough into 2-tablespoon balls and set them close together on a plate or tray. Chill for 30 minutes so the cookies bake up thick instead of spreading flat.
6. While the dough chills, heat the oven to 350°F and line large baking sheets with parchment paper.
7. Set the dough balls 2 inches apart on the pans. Bake the pans one at a time for 10 to 12 minutes. Take them out when the rims are lightly browned and the tops still look soft and puffy.
8. While the cookies are hot from the oven, press 3 or 4 of the remaining M&M's gently into each one. Leave them on the pan for 5 minutes to firm up, then slide them onto a wire rack.

Good to know

• Make ahead: keep the scooped dough covered in the fridge for up to 3 days. Or freeze the balls on a tray, bag them, and keep them for up to 3 months; bake from frozen, adding 1 to 2 minutes.
• Keep baked cookies in a covered container at room temperature for up to 4 days, or freeze them for up to 3 months.
• Swap half of the M&M's for semisweet or white chocolate chips, or use mini M&M's for color in every bite.