Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s.
Using a large cookie scoop or ice cream scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies.
Bake for 8-10 minutes, or until the tops are light golden brown.
Allow cookies to cool on pan for 2 minutes, and then transfer to a wire cooling rack.
Notes
Check stores for M&M holiday specific colors. This is a great way to change things up for specific holidays!
You can store these cookies in an airtight container for up to 3 days.
This dough will freeze well. I like to scoop out the dough first, flash freeze the balls, then place the frozen balls into a freezer bag.
Softened butter means you should take it out of the fridge about 20 minutes before using it. You don't want it too soft.
For best baking results, bring the eggs out at the same time as the butter.