These candy-filled cookies are sweet, chewy, and absolutely irresistible!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND LINE: Adjust oven rack to middle position and heat oven to 325 degrees. Line baking sheet with parchment paper.
WHISK DRY: In medium bowl, whisk together flour, baking soda, and salt.
WHISK WET: In large bowl, whisk sugar and melted butter until smooth. Add egg and vanilla and whisk until well combined.
MIX: Add flour mixture and use rubber spatula to stir until no dry flour is visible and soft dough forms.
PORTION: Use your hands to roll dough into 12 balls (about 1 heaping tablespoon each). Place dough balls on parchment-lined baking sheet, leaving space between them.
PRESS AND TOP: Gently flatten each dough ball. Press candies into each cookie (about 5 candies per cookie).
The M’s printed on M&M’s stand for the last names of their inventors: Forrest Mars and Bruce Murrie. These two businessmen teamed up to make M&M’s in 1941 and started by selling their candy exclusively to the U.S. armed services (the candy-coated shells made M&M’s heat resistant and good for travel).