Preheat oven to 375°F. Line a medium baking sheet with parchment paper.
To a stand mixer fitted with a paddle attachment add the softened butter and both sugars. On medium speed cream together until light and fluffy, about 2-3 minutes. Add in the vanilla.
Next with the machine on medium low add in the eggs, one at a time, thoroughly scraping down the sides between additions.
Combine the flour, baking powder, baking soda and salt in a small bowl and whisk to combine. With the mixer running on low, slowly add and combine until you no longer see any flour, about 1 minute.
Mix in the M&M’s by hand.
Using a medium, 2 tbsp. sized ice cream scoop drop the cookies onto the baking sheet, about 5-6 per pan, leaving 2 inches around each cookie to account for spread. Do not press down. Dot each cookie with 3-4 extra M&M’s.
Bake for 11-13 minutes until golden brown around the edges and bottom and puffed on top. Remove and let cool slightly on the pan then remove and let cool fully on a cooling rack. Continue with remaining dough.
Recipe Courtesy of Megan Mitchell