M&M Oreo Cookies
Servings 28 cookies
Ingredients
- – 1 cup melted butter you can use salted or unsalted
- – ¼ cup granulated sugar
- – ¾ cup light brown sugar
- – 2 tsp vanilla extract
- – 2 eggs at room temperature
- – 2 ¾ cups all-purpose flour
- – 1 tsp baking soda
- – 1 3.4 oz box instant vanilla or French vanilla pudding mix it must be instant!
- – 1 tsp salt
- – 1 cup M&Ms
- – 1 cup Oreos roughly chopped (about 8 cookies)
Instructions
- Preheat the oven to 350°F. In the bowl of a stand mixer, combine the melted butter, granulated sugar, brown sugar, and vanilla. Mix on low until combined. Add the eggs and mix on low until fully incorporated.
- With the mixer on low, gradually add the flour, baking soda, instant vanilla pudding, and salt. Mix until everything is evenly combined. Remove the bowl from the mixer and fold in the Oreos and M&Ms using a rubber spatula.
- Line a baking sheet with parchment paper. Use a medium-sized cookie scoop (about 2 tablespoons of dough per cookie) and place 6-8 cookies on the prepared baking sheet, leaving about 1 inch of space between each.
- Bake for 9 minutes, or until the edges just start to turn golden brown. Remove from the oven when they’re barely baked. While they’re still hot, press 2-3 M&Ms and Oreo pieces into each cookie (this step is optional but makes them look extra pretty!).
- Let the cookies sit on the baking sheet for 3-4 minutes before transferring them 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 and can be frozen in an airtight container for up to 3 months.