For the M&M Cookies

• Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line 2 to 3 half sheet pans with parchment paper.
• Mix the dry ingredients. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• Mix the butter, sugars, egg, and extract. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg and vanilla extract and mix until combined.
• Add the dry ingredients, chocolate and M&Ms. Gradually mix in the dry ingredients until just combined. Add the chocolate and M&Ms all at once and mix until the chocolate and candy are evenly distributed throughout, about 1 minute.
• Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared sheet pans as you go. Gently press 5 to 6 more M&Ms on top of each cookie dough ball.
• Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. Garnish immediately with flaky salt and mini M&Ms, if using. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
• Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.