1-Whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a bowl for the dry mix.

2-In a separate bowl, beat ½ cup softened unsalted butter and the sugars (½ cup granulated and ⅓ cup lightly packed brown sugar) until light and fluffy.

3-Mix in 1 large egg and 2 teaspoons pure vanilla extract until fully combined.

4-Gradually add the flour mixture to the wet ingredients on low speed, stirring until just combined to form the dough.

5-Gently stir in a portion of the 1½ cups candy-coated chocolate pieces and chocolate chips, saving some for the tops.

6-Scoop the dough into 2-tablespoon portions and, for thicker cookies, chill the balls for 30 minutes to 1 hour.

7-Press the reserved chocolate pieces onto each dough mound without flattening them, then place on the prepared sheets with space for spreading.

8-Bake for 9-12 minutes until the edges are set but centers are slightly underbaked for that chewy texture.

9-Optionally, shape the cookies right after baking by swirling with a glass or pushing edges inward.

10-Cool the cookies on wire racks before serving to lock in that perfect softness.