1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. In a large bowl, beat the softened butter and creamy peanut butter together until smooth and well combined.

3. Add the brown sugar and granulated sugar and beat until the mixture is light, fluffy, and slightly paler in color.

4. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.

5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.

6. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain. Do not overmix.

7. Gently fold in the M&M candies and chocolate chips, reserving a small handful of M&Ms to press on top of the cookies before baking.

8. Scoop the dough into tablespoon sized balls and place them on the prepared baking sheets, leaving a few inches of space between each cookie.

9. Press a few extra M&Ms onto the tops of each dough ball for a colorful bakery style look.

10. Bake for 9–11 minutes, or until the edges are set and lightly golden but the centers still look slightly soft.

11. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

12. Serve warm or at room temperature, and store any leftovers in an airtight container.