Add M&Ms. Fold in by hand with a spatula or just stir slightly with the mixer to begin to combine. The mixer will quickly crush the candies so don't over mix!
1 ½ cups Red and Green M&M candy pieces
Use a scoop and place on an ungreased baking sheet
Bake in a preheated 375° oven 8-10 minutes
Allow cookies to cool for 1 minute on baking sheet. Then remove and continue cooling on a baking rack
Notes
I like to use parchment paper when baking cookies. If you don't use parchment, bake on a plain ungreased cookie sheet.
Use a cookie scoop to get evenly sized cookies
Allow cookies to fully cool before storing in an airtight container
Cookies are best eaten within 3-4 days after baking
Feel free to change up the color of the M&Ms for different seasons or occasions