M&M Chocolate Chip Cookies

Course Dessert

Prep Time 15

Cook Time 8

Servings 24

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 box 3.4 oz instant vanilla pudding (make sure it's 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 softened butter, granulated sugar, and light brown sugar for 5 minutes until the mixture is light and fluffy. The longer you beat it, the better the flavor!
In a separate bowl, sift together the flour, baking soda, and instant vanilla pudding. Stir in the salt and set aside.
Once the butter mixture is fluffy, add vanilla and eggs, beating until just combined. Slowly add the flour mixture until everything is evenly incorporated.
Remove the bowl from the stand mixer and gently stir in the chocolate chips and M&Ms using a rubber spatula.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and space 6-8 cookies evenly, at least 1 inch apart. Optionally, add 2-3 M&Ms and chocolate chips on top of each dough ball before baking for a prettier look.
Bake for 8-9 minutes or until the edges just start to turn golden brown. Remember, don't over bake! Let the cookies sit on the sheet for 3-4 minutes before transferring to a cooling rack. This ensures they stay soft and chewy.
These delightful treats will stay fresh for a week and can be frozen in an airtight container for up to 3 months.

Notes

Want to plan ahead? You can make the cookie dough and chill it in the fridge for up to 24 hours. If you prefer, scoop the dough into balls before chilling for easier baking. Allow the dough to sit at room temperature for 30 minutes before baking. Enjoy your festive baking!