Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat together softened butter, granulated sugar, and brown sugar until the mixture is creamy and light, about 2-3 minutes. It should be fluffy and slightly pale.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined. The mixture should be smooth and glossy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding until just combined. The dough will be thick and slightly sticky.
Gently fold in the colorful M&Ms candies, distributing them evenly throughout the dough. This step will ensure the candies are visible and evenly spread.
Using a tablespoon or cookie scoop, drop generous spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers appear set but soft. The top should crack slightly and smell wonderfully sweet.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes; then transfer them to a wire rack to cool completely. The cookies will firm up as they cool.
Once cooled, enjoy these chewy, crunchy-edged cookies filled with colorful bursts of chocolate. Serve with a glass of milk or store in an airtight container for later.
