Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.

Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.This step adds air and helps with that soft, chewy texture.

Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla until smooth and glossy.

Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt. This helps the leavening distribute evenly.

Mix the dough: Add the dry ingredients to the wet ingredients in two additions, mixing on low just until combined.Don’t overmix or the cookies may end up tough.

Fold in the candies: Gently fold in 1 cup of Easter M&M’s and the chocolate chips if using. If the dough feels crumbly, add up to 1 tablespoon of milk to bring it together.

Scoop and top: Scoop the dough into 1 1/2-tablespoon mounds (a medium cookie scoop works great). Place them 2 inches apart on the prepared sheets.Press a few extra M&M’s on top of each dough ball for a pretty finish.

Bake: Bake for 9–11 minutes, until the edges are set and lightly golden, but the centers still look soft. They’ll finish setting as they cool.

Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with a pinch of flaky salt if you like a sweet-salty contrast.

Serve: Enjoy warm or at room temperature.The chocolate bits will be melty and perfect right out of the oven.