M&M Chocolate Chip Cookies
Ingredients
- – 1 cup 2 sticks unsalted butter, softened
- – ¼ cup granulated sugar
- – ¾ cup light brown sugar
- – 2 eggs at room temperature
- – 2 tsp vanilla extract
- – 2 ¾ cups all-purpose flour
- – 1 tsp baking soda
- – 1 3.4 oz box instant vanilla pudding it has to be instant!
- – 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 until light and fluffy, about 5 minutes.
- In a separate bowl, sift together the flour, baking soda, and instant vanilla pudding. Stir in the salt and set aside.
- Add the vanilla extract and eggs to the butter mixture and beat until just combined. Gradually add in the flour mixture until fully incorporated. Stir in the chocolate chips and M&M’s by hand using a rubber spatula.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and space out 6-8 cookies, leaving about 1 inch between each.
- Before baking, press 2-3 M&M’s and chocolate chips onto the top of each dough ball for a pretty touch (optional).
- Bake for 8-9 minutes, until the edges are just turning golden brown. Let them cool on the baking sheet for 3-4 minutes before transferring to a cooling rack to cool completely. Don’t over bake – this keeps them soft and chewy!
- These cookies will stay fresh for up to 1 week, or you can freeze them in an airtight container for up to 3 months.
Notes
You can make the dough ahead of time and chill it in the fridge for up to 24 hours. If you scoop the dough before chilling, it’ll be easier to handle. Just let it sit at room temperature for 30 minutes before baking.