These Soft and Chewy M&M Chocolate Chip Cookies are a delightful treat, combining the vibrant colors of M&M’s with the rich flavor of chocolate chips. The addition of instant vanilla pudding mix ensures these cookies stay soft and chewy, making them irresistible. Perfect for any occasion, these cookies are sure to be a hit with both kids and adults.
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup brown sugar, packed (¼ cup light and ¼ cup dark)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup instant vanilla pudding mix (dry mix, not prepared)
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- ¾ cup M&M’s, plus more for adding to dough mounds
- ½ cup semi-sweet chocolate chips, plus more for adding to dough mounds
Instructions
- Cream 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 softened butter, brown sugars, granulated sugar, egg, and vanilla extract.
- Beat on medium-high speed until the mixture is creamed and well combined, about 4 minutes.
- Add Dry Ingredients:
- Stop the mixer, scrape down the sides of the bowl, and add the flour, instant vanilla pudding mix (dry), 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 Mounds:
- Using a large cookie scoop, ¼-cup measure, or your hands, form 12 equal-sized mounds of dough.
- Roll each mound into a ball and flatten slightly.
- For a visually appealing finish, strategically place a few M&M’s and chocolate chips on top of each mound by taking some from the underside and adding more as needed.
- 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.
- Note: Do not bake with unchilled dough as the cookies will bake thinner, flatter, and be more prone to spreading.
- Bake the Cookies:
- Preheat the oven to 350°F. Line a baking sheet with a Silpat or spray with cooking spray.
- Place the chilled dough mounds on the baking sheet, spaced at least 2 inches apart (about 8 cookies per sheet).
- Bake for about 10 to 11 minutes, or until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. Avoid overbaking as the cookies will firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving.
- For best results, let the cookies cool completely on the baking sheet instead of transferring to a wire rack.
Tips
- Softened Butter: Ensure your butter is properly softened to room temperature for easy creaming with the sugars.
- Mixing Times: Be careful not to overmix the dough after adding the dry ingredients to prevent tough cookies.
- Chilling Dough: Chilling the dough is crucial for maintaining the shape and texture of the cookies. It helps prevent spreading during baking.
- Baking Time: Keep an eye on the cookies while baking. They should be slightly undercooked in the center when you take them out; they will firm up as they cool.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
These Soft and Chewy M&M Chocolate Chip Cookies are perfect for adding a burst of color and sweetness to any cookie platter. Enjoy them with a glass of milk for a classic treat!
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