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.