Mix together the dry ingredients: flour, baking powder, cornstarch, cinnamon and salt in a large bowl ( I put in the bowl of my stand mixer and beat it around a few times).

In a separate bowl, mix the melted butter, brown sugar, egg, vanilla, almond and cayenne and whisk well until well mixed.

Pour the wet ingredients into the dry and mix well (again, if you have a stand mixer, this is the way to go on this). Mix for about 1 minute. The dough will be very soft and wettish.

Mix the Caramel M&M’s in by hand and cover with plastic wrap.

Place in the fridge for 2 hours.

After 2 hours, remove from the fridge and preheat the oven to 325 and prepare 3 baking sheets with parchment paper or with a silpat mat.

Pour the sugar into a bowl

Using a small scoop (approx. 2 tbs size), scoop out dough (make sure each scoop has an M&M or two) and then roll in your hands to a ball shape then roll in the sugar to coat and place on cookie sheet spaced evenly on the silpat/parchment paper.

Only put 12 on a baking sheet.

Bake on the center wrack in the oven for 8 minutes.

Remove from the oven and using the back of a wooden spoon, smash the cookie (at this point the cookie will not seem done at all and will make a crackling sounds when you smoosh it).

Place the cookies back in the oven for 2 minutes.

Remove from the oven and place out of the way to cool for at least 10 minutes. You won’t think the cookies are done - but they are. Then remove to a baking cooling rack to finish cooling.

If you used parchment paper, remove the parchment paper and throw it away - and that part of your clean up is done! Try not to eat all of the cookies in one sitting. Makes about 2 ½ dozen cookies.