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Soft and Chewy M&M Chocolate Chip Cookies with Pudding

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 30 cookies 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American

Description

These Soft and Chewy M&M Chocolate Chip Cookies are irresistibly tender and packed with flavor, thanks to the addition of instant pudding mix. Loaded with colorful M&Ms and melty chocolate chips, they’re perfect for sharing—or not!

Ingredients

Units Scale
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (150 g) packed brown sugar
  • 1 tsp vanilla extract
  • 1 (3.4 oz / 96 g) package instant vanilla or chocolate pudding mix
  • 2 large eggs
  • 1 cup (175 g) M&Ms (plus extra for topping)
  • 1 cup (175 g) semi-sweet chocolate chips

Instructions

1. Preheat the oven:

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Mix the dry ingredients:

  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream the butter and sugars:

  • In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.

4. Add the wet ingredients:

  • Beat in the vanilla extract and pudding mix until combined. Add the eggs one at a time, beating well after each addition.

5. Combine the wet and dry ingredients:

  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the M&Ms and chocolate chips.

6. Shape the cookies:

  • Scoop about 1 1/2 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Press a few extra M&Ms on top of each ball for a colorful presentation.

7. Bake:

  • Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will firm up as they cool.

8. Cool and serve:

  • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For variety, try swapping the M&Ms for seasonal colors or using peanut butter M&Ms.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Chilling the dough for 30 minutes before baking can enhance the flavor and texture.

Find it online: https://recipe.ukfinda.com/soft-and-chewy-mm-chocolate-chip-cookies-with-pudding.htm