Averie Cooks

-1 To a large bowl, add the cake mix, eggs, oil, vanilla, and mix with a handheld electric mixer for about 2 minutes, or until combined. Batter will be very thick.
-1 Add 1 1/4 cups M&Ms and stir in by hand.
-1 Using a 2-tablespoon cookie scoop, form mounds of dough, and place the mounds on large plates lined with plastic wrap. The dough is tacky, sticky, and a little difficult to work with, but do your best to form mounds. Do not crowd them as the mounds will spread. Use additional plates as necessary.
-1 Add a few additional M&Ms to the top of each cookie, cover plates with plastic wrap, and refrigerate for at least 4 hours (overnight is best).
-1 Preheat oven to 350F, line baking sheets with Silpats or spray very well with cooking spray. Place dough mounds on baking sheets, spaced at least 2 inches apart; do not crowd them because even after chilling the dough, it still spreads. I use a half-sheet pan and bake 6 cookies per sheet.
-1 Bake for about 11 to 12 minutes (if your cookies are smaller than mine, reduce baking time) or until cookies are just set; don’t under bake as these are the types of cookies that if they’re too underbaked, you will have a hard time getting them off the baking sheets in one piece. Cookies firm up as they cool.
-1 Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.