Description
Delight in chewy and colorful M&M Chocolate Chip Pudding Cookies that combine the classic flavors of chocolate chips and M&M candies with the added softness from instant vanilla pudding mix. These cookies bake up with a tender crumb and a slightly crackled top, making them the perfect crowd-pleaser treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 (3.4 ounce) box vanilla instant pudding mix
- 1 teaspoon baking soda
Add-ins
- 1 cup chocolate chips
- 1 cup mini M&M candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and set them aside.
- Mix Wet Ingredients: Using an electric mixer, beat the softened butter with light brown sugar and granulated sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, then continue beating until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, vanilla instant pudding mix, and baking soda to evenly distribute all dry components.
- Create Dough: Gradually add the dry ingredients to the wet mixture in the mixer, about one cup at a time, mixing until just combined. The dough should be thick and chunky in texture.
- Add Chocolate and M&Ms: Fold in the chocolate chips and mini M&M candies using low speed on the mixer or a wooden spoon to avoid crushing the candies.
- Shape Cookies: Scoop dough into approximately 1.5-tablespoon sized rounds and space them a few inches apart on the prepared cookie sheets. Press a few extra M&Ms and chocolate chips on top of each cookie dough ball, then gently flatten them slightly by pressing down.
- Bake: Place cookies in the preheated oven and bake for 12 minutes, rotating the cookie sheets halfway through at about 7 minutes. Bake until the cookies just begin to turn very light brown and the tops barely crackle.
- Cool and Serve: Allow cookies to cool completely on the cookie sheets to set, or enjoy them warm immediately for a gooey treat.
Notes
- Using instant pudding mix in the dough keeps the cookies moist and soft for longer periods.
- It’s important to not overbake the cookies to maintain their chewy texture.
- Pressing additional M&Ms and chocolate chips on top before baking adds a colorful and appealing look.
- For larger cookies, increase scoop size but adjust baking time accordingly.
- Store cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
