M&M Chocolate Chip Cookies

Course Dessert

Prep Time 15

Cook Time 8

Servings 24

Ingredients

1 cup 2 sticks unsalted butter, at room temperature
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 butter, granulated sugar, and light brown sugar until the mixture becomes 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.
Once the butter mixture is light and fluffy, add vanilla and eggs, beating until just combined. Slowly add in the flour mixture until everything is evenly incorporated. Remove the bowl from the stand mixer and fold 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 at least 1 inch apart. Optionally, place 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 become golden brown. Remove from the oven and let the cookies sit on the sheet for 3-4 minutes before transferring them to a cooling rack to cool completely. Be careful not to overbake to keep them soft and chewy. These cookies stay fresh for a week and can be frozen in an airtight container for up to 3 months.

Notes

Prepare the dough ahead of time by chilling it in the fridge for up to 24 hours. If you scoop the cookie dough before chilling, it makes the process easier. Before baking, let the dough sit at room temperature for 30 minutes. Enjoy your delicious homemade cookies!