1.Prep. Preheat the oven to 190C (375F). Line two cookie sheets with parchment paper.2.Cream the butter and sugar. Using a stand mixer or bowl and an electric beater, cream the softened butter and sugar until light and fluffy.3.Mix in the wet ingredients. Gradually beat in the sweetened condensed milk and vanilla extract to the mixture. Beat until the mixture is light and fluffy and well combined.4.Add the dry ingredients. Sift the flour and baking powder into the creamed mixture and mix until well combined.5.Roll into balls. To make the cookies, take a small cookie scoop or tablespoon and scoop out the dough to portion them out. Roll them into balls. They should be about 2-3cm in diameter. Place them onto a lined cookie sheet 5cm apart in all directions.6.Add melt. Press a chocolate melt firmly on top of each cookie ball. Keeping them at a 1cm thickness.7.Bake. Bake at 190C (325F) for 10-14 minutes or until lightly golden brown. 8.Add chocolate. As soon as the cookies are removed from the oven press an M&M into the centre of the chocolate melt on each cookie. Store at room temperature in an airtight container for up to 5 days.