Anita's M&M Cookies

2 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 sticks (1 1/4 cup) unsalted butter, softened

1 3/4 cup dark brown sugar

1/4 cup sugar

2 large eggs, at room temperature

2 tsps pure vanilla extract

2 cups M&M's - I used the mini baking ones

1. Sift the flour, baking powder, baking soda and salt into a large bowl.
2. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour. 
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.  
4. Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 (I was able to do 8 as my baking sheets are huge!) dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake until the cookies are golden around the edges but still soft in the middle, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.