Set your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats for easy cleanup and nonstick baking.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the dough. Set aside.

In a large mixing bowl, beat the softened butter with the granulated and light brown sugars. Use an electric mixer on medium speed for 2–3 minutes until the mixture becomes light, creamy, and fluffy.

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract, ensuring all ingredients are well incorporated.

Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be mindful not to overmix, as this can make the cookies less tender.

Using a spatula or wooden spoon, gently fold in 2 cups of M&M candies, reserving a handful to decorate the tops of the cookies.

Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.

Press a few additional M&Ms onto the top of each cookie dough ball to ensure they look colorful and inviting after baking.

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn a light golden brown. The centers will appear slightly soft but will firm up as the cookies cool.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Serve and savor these vibrant, chewy cookies filled with bursts of chocolatey M&M goodness!