These Chocolate Chip M&M’s Cookies are a colorful and delicious treat that combines the classic chocolate chip cookie with the crunch and sweetness of M&M’s. The addition of instant vanilla pudding mix keeps these cookies soft and chewy, making them a hit for any occasion. Chilling the dough is a crucial step to ensure your cookies bake up thick and with the perfect texture.
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- ¾ cup M&M’S (I used Dark Chocolate M&M’S, but other varieties may be substituted)
- ½ cup semi-sweet chocolate chips
Instructions
Prepare the Dough:
- Cream the Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric mixer), combine the butter, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is creamy and well combined, about 4 minutes.
- Add Dry Ingredients:
- Stop the mixer and scrape down the sides of the bowl. Add the flour, instant vanilla pudding mix (add it as a dry ingredient, do not actually make the pudding), baking soda, and salt. Beat on low speed until just combined, about 1 minute.
- Incorporate M&M’s and Chocolate Chips:
- Add the M&M’s and chocolate chips to the dough. Beat on low speed until just combined, about 30 seconds.
- Form Dough Balls:
- Using a large cookie scoop, a 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough. Roll each mound into a ball and flatten slightly. Tip: For an attractive appearance, strategically place a few extra M&M’s and chocolate chips on top of each dough mound.
- Chill the Dough:
- Place the dough mounds on a large plate or tray. Cover with plastic wrap and refrigerate for at least 3 hours, up to 5 days. Chilling the dough is essential to prevent the cookies from baking too thin and spreading too much.
Bake the Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F. Line a baking sheet with a Silpat or spray with cooking spray.
- Bake:
- Place the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart. (I bake 6 cookies per sheet.) Bake for about 12 to 13 minutes, or until the edges are set and the tops are just set. The centers may appear slightly undercooked, pale, and glossy, but don’t overbake; cookies firm up as they cool.
- Cool:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving. This helps them set and develop their full flavor. No need to use a cooling rack.
Storage Tips:
- At Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week.
- In the Freezer: Store in the freezer for up to 6 months.
- Unbaked Dough: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. Consider baking only as many cookies as desired and saving the remaining dough for future use.
Enjoy these delightful, chewy, and colorful cookies with a glass of milk or as a fun treat anytime!
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