Description
Delight in these soft and chewy M&M Chocolate Chip Cookies made extra moist and tender with instant vanilla pudding mix. Loaded with vibrant M&Ms and rich chocolate chips, these cookies are perfect for any occasion and offer a wonderful balance of crunchy edges and soft centers.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant vanilla pudding mix
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups chocolate chips
- 1 1/2 cups M&M candies (regular or mini)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Then add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract to infuse flavor.
- Add Pudding Mix: Mix in the instant vanilla pudding mix carefully. This ingredient adds moisture and chewiness, enhancing the cookie’s texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasonings.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Add Chocolate Chips and M&Ms: Fold in the chocolate chips and M&M candies carefully, ensuring they are evenly dispersed throughout the dough for a colorful, chocolatey bite every time.
- Shape the Cookies: Scoop rounded tablespoons of cookie dough and place them on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 9-11 minutes. Look for lightly golden edges with soft centers to achieve chewy, tender cookies. Avoid overbaking to maintain this texture.
- Cool: Let the cookies cool on the baking sheet for 2 minutes to firm up slightly before transferring them onto a wire rack to cool completely, maintaining their shape and texture.
Notes
- Using instant vanilla pudding mix gives the cookies a moist and chewy texture that differs from traditional recipes.
- Do not overbake; this ensures the centers remain soft and chewy.
- Butter should be softened, not melted, for proper creaming with sugars.
- You can substitute regular M&Ms with mini M&Ms based on preference.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.
