Many of you might not know this, but I’m a twin! We look nothing alike and our personalities are pretty different, but we’re best friends! Although she’s not as big into cooking as I am, this recipe is hers and by far one of my favorite cookie recipes of all time! No matter the holiday or event, every time we go home we all request ‘Rachel’s cookies’. Because they’ve become one of our family favorites, I wanted to share them with you!
These cookies are made with instant vanilla pudding. Growing up, this was always my mom’s ‘secret ingredient’ that she put into her chocolate chip cookies. It makes these cookies extra soft and chewy, as well as amps up the vanilla flavor.
They’re also great because they are perfect for the holidays! M&M’s put out different colors and flavors for every season, so they’re perfect to bake up when you’re wanting something festive 🙂 I mean look how pretty these pastel colors are for Easter??!
Another thing I like to do with these cookies is bake them in big batches and freeze them. Because they’re so soft, and they’re perfect to freeze and use for ice cream sandwiches too! It’s also wonderful to have a batch of these made up when company comes over and you’re able to pull them out of the freezer. That is, if I can hide them well enough so my husband doesn’t find them! 😉
This recipe is super easy, delicious and colorful. What more could you want in a cookie?! Let me know your thoughts in the comments, I’m sure Rach will be excited to see what you all think!
M&M Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, room temperature 2 sticks
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 3.4 oz box of instant vanilla pudding It must be instant pudding!
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1 ½ cups Milk Chocolate M&M's
Instructions
- In a stand mixer, beat together the butter, granulated sugar and light brown sugar for 5 minutes, or until the mixture becomes light and fluffy. The longer you beat this mixture the more the sugars will dissolve and it will only enhance the flavor!
- In a separate bowl, sift together the flour, baking soda, and instant vanilla pudding. Stir in the salt and set aside.
- After the butter mixture is light and fluffy, add vanilla and eggs and beat until just combined. Slowly add in the flour mixture until everything is evenly incorporated. Remove the bowl from the stand mixer and add in the chocolate chips and M&Ms. Stir in by hand using a rubber spatula.
- Preheat the oven to 350°. Line a baking sheet with parchment paper and evenly space 6-8 cookies at least 1 inch apart. Before baking I like to stick 2-3 M&Ms and chocolate chips on top of each dough ball. It's not required, but makes the cookies prettier! You can also do this as soon as they come out of the oven!
- Bake for 8-9 minutes, or until the edges just start to become golden brown. Pull them out when they are just baked, and let them sit on the cookie sheet for 3-4 minutes before placing on a cooling rack to cool completely. Do not over bake! This will allow them to stay soft and chewy. These will be fresh for 1 week and can freeze in an air tight container for up to 3 months.
Cbt
These are delicious. Great recipe!
Shelly
Hi,
This recipe looks amazing! I was wondering if instead of adding chocolate chips can I substitute it for another cup of m&ms?
Emily
Hi Shelly! Yes you definitely can 🙂 I’ve done this before when I haven’t had chocolate chips and they turned out great.
Emily
Hi Shelly, yes you can double up on M&Ms 🙂