Measure out flour into a bowl and add in chocolate chips. Mix and set aside. 

In a bowl of a stand mixer cream the butter, sugars, baking soda salt, vanilla and peppermint extracts on medium speed until light and fluffy, 5-6 minutes. Add in the eggs one at a time, mixing well in between each, stopping the mixer to scrape down the sides.

Slowly add in the flour and dark chocolate chips and mix on low until just incorporated. Stir in the M&Ms.  Transfer dough to an airtight container and chill for 2 hours up to overnight. Let thaw slightly before baking. Just enough to be able to scoop out the dough. 

When ready to bake heat oven to 350 Deg F (177 C) and prepare baking sheets with parchment paper.  

Using a small cookie scoop or tablespoon, scoop out about 1 ½ tablespoon of dough and place cookies on baking sheet about 2” apart. If you want you can press a few dark chocolate chips and M&Ms into the tops before baking. 

Bake cookies for 9-11 minutes, or until edges just start to turn golden brown, do not over bake. Cool on baking sheet for 5 minutes before transferring to a cooling rack.