Rainbow M&M's Crispy Cookies

1. Preheat Oven and Prepare Baking Sheets

Adjust your oven rack to the middle position and preheat your oven to 425 degrees. While the oven is heating up, line two baking sheets with parchment paper.

2. Combine Dry Ingredients

In a medium bowl, combine the all-purpose flour, table salt, and baking soda. This mixture will be your dry ingredients.

3. Mix Butter and Sugars

In a large bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar for about 30 seconds until the mixture becomes smooth and well-combined.

4. Add Egg, Yolks, and Vanilla

Add the large egg, large egg yolk, and vanilla extract to the butter-sugar mixture. Whisk for another 30 seconds until the mixture looks emulsified and smooth.

5. Combine Ingredients

Gradually stir in half of the flour mixture using a rubber spatula or wooden spoon, followed by the M&M's, and then add the remaining flour mixture. Mix until just combined, making sure not to overmix.

6. Portion the Dough

Portion the dough into sixteen 57-gram (2.25-ounce) portions and roll them into smooth balls. Place eight dough balls on each prepared baking sheet, spacing them evenly. Flatten each ball slightly to about 0.75-inch thick.

7. Bake the Cookies

Bake the cookies at 425 degrees for 8 minutes, or until the centers are puffed and still very blond.

8. Cool the Cookies

Once baked, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely for another 10 minutes.

9. To Make Ahead

If you wish to prepare the dough ahead of time, roll the dough into balls as directed and place them on a parchment paper-lined plate. Freeze until very firm, at least 1 hour. Transfer the frozen dough balls to a zipper-lock bag and store them in the freezer for up to 1 month. When baking from frozen, simply increase the baking time to 12 minutes.