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In a large bowl, whisk together the melted butter with the brown sugar, granulated sugar, and vanilla.
Add the egg and whisk to combine.
Add the flour, baking soda, and salt to the bowl and stir until a soft dough forms.
Add the chocolate chips and stir until combined.
Refrigerate the dough for 30 minutes.
Scoop the cookies into ½ cup portions (155 grams each).
Roll them into a ball and chill again for 15 minutes.
Preheat the oven to 350º F / 175º C.
Line a baking sheet with parchment paper.
Place the mini M&Ms in a small bowl and dip each cookie, pressing the M&Ms on firmly and dipping again if needed.
Load them up so they come out pretty!
Place the dipped cookies on the baking sheet (2 big cookies per sheet) and bake for 15-17 minutes, until the cookies have spread and browned on the edges.
They should still look a little wet in the center when you pull them.
Let cool as long as you can wait... and enjoy!