M&M Chocolate Chip Cookies
These M&M Chocolate Chip Cookies are perfectly soft, chewy and full of flavor! This is a very easy recipe and they're perfect to customize for any occasion.
Servings: 24 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.
Notes
Making this dough ahead of time: You can make this dough and chill it in the fridge for up to 24 hours. I like to scoop the cookie dough before chilling because it makes it easier, but you can also just cover the bowl with saran wrap. Before baking, let the dough sit at room temperature for 30 minutes before baking.