M&M Cookies!

I'm sorry, but who doesn't like M&M's? Well, I guess I can't say that, because I don't like bacon. It's the most embarrassing thing ever. What foodie doesn't like bacon? I'm a disgrace. Back to M&M's. Color, candy and chocolate are now coming together with hot, buttery cookies. It's super simple. You just swap M&M's for chocolate chips. I used my favorite chocolate chip cookie recipe. You could use your favorite. But, I mean, I like this one best.

The Best M&M Cookies Ever!!!

• 1 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 sticks (10 tablespoons) butter, softened
• 2/3 brown sugar
• 1 large egg 
• 1 1/2 teaspoons vanilla extract
• 3/4 medium (12.60) or 1 1/2 small bags of your favorite flavor of M&M's. 

Side Note:  Normally, I would use unsalted butter and salt, but all i had was salted butter. All you have to do is  omit the salt from the recipe.

Pre-heat oven to 350 degrees fahrenheit. Grease 2 cookie sheets with canola spray. In a medium-ish, smaller bowl, whisk flour, baking soda and salt (or see above side note). set aside. cream together butter and brown sugar with an electric mixer (paddle attachment for stand-up mixers please!). add egg and vanilla, and then gradually add the flour mixture. when all is mixed, fold in the M&M's. To form the cookies, you could use a tablespoon, but I didn't want to. An ice cream scoop is way to big, but you can get special cookie scoops for like 2 bucks at the grocery store. anyway, I just wet my hands and rolled glops of dough into 1 inch balls. place on the sheet about two inches apart from each other.  Bake for 7-8 minutes. the cookies may feel a little mushy, but you just have to let them cool for about 5 minutes. then transfer to cooling racks to cool completely.