The cookie recipe is fairly basic but a package of instant pudding mix is thrown in along with the usual suspects and it makes these cookies soft and chewy like no other. They even stay soft for a few days after baking, they’re the best! I much prefer M&M cookies over those made with chocolate chips so that’s what I used here, but either would work.
By Tracey
Mini M&M Pudding Cookies
adapted from AllRecipes.com
(Note: Recently I’ve been able to find bags of mini M&M’s in the candy aisle alongside the regular M&M’s, but if you couldn’t find them mini chocolate chips (or even regular ones) would be fine.)
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 – 2 cups mini M&M’s
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the pudding mix until combined and then add the eggs, one at a time, and the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Use a rubber spatula to stir in the mini M&M’s.
Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 10 minutes (rotating the baking sheets halfway through) or until the edges of the cookies are set and light golden brown. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough.
Makes about 4 dozen.
