Instructions

• To lock in that iconic chewiness, you’ll want to start by creaming your butter and both sugars until pale and fluffy. Take your time here—it’s what helps those cookies spread evenly and get tender. Next, add in the egg and a good pour of vanilla. Mix until just combined; you don’t want to overdo it. In a second bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This keeps your leaveners distributed evenly so you don’t get weird pockets of baking soda in the finished cookies. Add the dry ingredients to the wet, mixing just until you no longer see streaks of flour. Fold in most of the white chocolate chips and M&Ms, holding a little of each back for pressing into the tops before baking. Scoop the dough onto lined baking trays—don’t crowd them or you’ll get a melting-together situation. Add your reserved M&Ms and white chocolate to the tops so they bake up picture-perfect. Bake just until the edges are starting to turn golden but the middles still look soft; they’ll set as they cool. Let them rest on the tray for a few minutes before moving to a rack so you don’t lose those creamy middles.