1-Getting started: Getting started with chocolate mm cookies is exciting and straightforward. First, beat the butter with granulated sugar and brown sugar for 1-2 minutes using a hand mixer or stand mixer with a paddle attachment until it’s creamy and well combined. This step builds the base for that soft texture we all love.

2-Next, add the egg and vanilla extract, mixing until everything is smooth and scraping the sides of the bowl as needed to avoid any lumps. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure even distribution of the dry ingredients.

3-Then, add the dry mixture to the wet ingredients and beat until just combined, being careful not to overmix. Fold in the chocolate chips and ½ cup of the candy-coated chocolates using a rubber spatula for that perfect mix of flavors.

4-Let the dough rest at cool room temperature for 30 minutes, or refrigerate it if your kitchen is warm, to help with texture. Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup.

5-Scoop the dough into 2-tablespoon portions, forming mounds that are taller rather than wider, and place them a few inches apart on the baking sheets. Press the remaining ¼ cup of candy-coated chocolates onto the tops of the dough mounds for a colorful finish.

6-Bake for 9-11 minutes until the edges begin to set but the centers stay slightly underbaked and very soft. Allow the cookies to cool completely on the baking sheets placed on wire racks; they’ll firm up as they cool, giving you that ideal chewy center.