Preheat oven to 375 degrees F and line two baking sheets with parchment paper.

In a large bowl, using a hand or stand mixer, cream the butter and sugars together until smooth. Add the eggs and vanilla and continue to mix until thoroughly combined.

In a medium bowl whisk together the flour, baking soda and salt. Slowly add your flour mixture to the creamed butte and sugar and mix to combine. Then carefully fold in your peanut butter M&Ms.

Using a small cookie heaping scoop, scoop your cookie dough onto your baking sheets keeping them about 2 inches apart. Press the extra peanut butter M&Ms on the top.

Place your baking sheets in the refrigerator for 30 minutes to cool. Then bake for 10-13 minutes, until golden brown, rotating the baking sheets half-way through.

Allow cookies to cool on the baking sheets for 5 minutes, then serve warm and enjoy.