Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Ensure the oven rack is positioned in the center of the oven for even baking.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
3. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and red food coloring, beating until the mixture is smooth and evenly colored.
4. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Gently fold in the mini M&M's using a spatula, distributing them evenly throughout the cookie dough.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to firm up as they cool.
9. Remove from the oven and let the cookies rest on the baking sheets for 5 minutes to allow them to set.
10. Transfer the cookies to a wire rack to cool completely. The cookies will develop a slightly crisp exterior and soft, chewy interior.
11. Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, place a piece of bread in the container to help maintain moisture.