Soft M&M’s Pudding Cookies

These Soft M&M’s Pudding Cookies are a delightful treat, combining the rich flavors of chocolate and vanilla with the irresistible crunch of M&M’s. The secret to their soft, tender texture lies in the addition of instant pudding mix, which keeps the cookies moist and chewy even days after baking. Whether you’re making these for a festive occasion or just to satisfy a sweet craving, these colorful cookies are sure to be a hit with both kids and adults alike.

Ingredients:

• For the Dough:
• ¾ cup unsalted butter, softened (1 ½ sticks)
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ cup instant vanilla pudding mix (not sugar-free)
• 1 teaspoon baking soda
• Pinch of salt, optional and to taste
• For the Mix-Ins:
• ¾ cup semi-sweet chocolate chips
• 1 ¼ cups milk chocolate M&M’s, divided (¾ cup for mixing into the dough + ½ cup for placing on top of the dough mounds)

Instructions:

1. Cream the Butter and Sugars:

• In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, combine the softened butter, light brown sugar, and granulated sugar. Beat on medium-high speed for about 4 minutes until the mixture is creamy, light, and fluffy. This step is crucial as it incorporates air into the dough, helping the cookies rise and creating a tender texture.

1. Add the Egg and Vanilla:

• Add the egg and vanilla extract to the creamed butter mixture. Beat on medium speed until fully incorporated. Stop to scrape down the sides of the bowl to ensure everything is well mixed.

1. Mix in the Dry Ingredients:

• Add the flour, instant vanilla pudding mix, baking soda, and optional salt to the bowl. Mix on low speed until just combined, about 1 minute. Be careful not to overmix, as this can result in tough cookies.

1. Incorporate the Chocolate Chips and M&M’s:

• Add the semi-sweet chocolate chips and ¾ cup of the M&M’s to the dough. Mix on low speed for about 30 seconds until they are evenly distributed. You can also fold them in by hand if you prefer.

1. Form the Cookie Dough Mounds:

• Using a large cookie scoop, ¼-cup measuring cup, or your hands, form 15 equal-sized mounds of dough. Roll each mound into a ball and flatten it slightly. Press about 1 tablespoon of M&M’s onto the top of each dough mound for added color and crunch.

1. Chill the Dough:

• Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days. Chilling the dough is essential for preventing the cookies from spreading too much during baking, resulting in thicker, chewier cookies.

1. Bake the Cookies:

• Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat or spray with cooking spray. Arrange the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart.
• Bake for 11 minutes, or until the edges have set and the tops are just beginning to set. The centers should still be slightly undercooked, pale, and glossy. Don’t worry if they look a bit underbaked; the cookies will firm up as they cool.

1. Cool and Serve:

• Allow the cookies to cool on the baking sheet for about 10 minutes before serving. This resting time helps them set up perfectly, giving you soft, chewy cookies with a slightly crisp edge. For best results, let them cool completely on the baking sheet rather than transferring them to a wire rack.

Tips:

• Pudding Mix: The instant pudding mix is what makes these cookies incredibly soft and chewy. If you don’t have pudding mix, you can substitute with 2 teaspoons of cornstarch for a similar effect, though the pudding mix adds an extra layer of flavor and softness.
• Chilling the Dough: Don’t skip chilling the dough! It helps control the spread of the cookies, resulting in a thicker, chewier texture. For a quick chill, you can pop the dough mounds in the freezer for about 30 minutes.
• Customizing M&M’s: Feel free to switch up the M&M’s for different holidays or special occasions by using seasonal colors, or try using peanut butter M&M’s for a twist.

These Soft M&M’s Pudding Cookies are a perfect balance of soft, chewy, and chocolaty, with a delightful crunch from the M&M’s. They’re easy to make and are sure to become a favorite in your cookie repertoire!