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M&M Chocolate Chip Cookies with Vanilla Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 28 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24-30 cookies
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These M&M Chocolate Chip Cookies with Pudding are soft, chewy, and packed with colorful M&M candies and classic chocolate chips. The addition of instant vanilla pudding mix gives the cookies extra moisture and chewiness, making them a delightful treat for all ages. Perfect for parties, snacks, or anytime you crave a delicious homemade cookie.

Ingredients

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (3.4 oz) package instant vanilla pudding mix

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 1/2 cups chocolate chips
  • 1 1/2 cups M&M candies (regular or mini)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy. This combines fats and sugars to create a fluffy texture. Add the eggs one at a time, beating well after each addition to fully incorporate, then stir in the vanilla extract for flavor.
  3. Add Pudding Mix: Mix in the instant vanilla pudding mix. This ingredient adds moisture and helps the cookies maintain a chewy texture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  5. Fold in Chocolate and M&Ms: Gently fold in the chocolate chips and M&M candies, ensuring even distribution throughout the dough without crushing the candies.
  6. Portion Dough: Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  7. Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until edges are lightly golden but centers remain soft. Overbaking will reduce chewiness, so watch closely.
  8. Cool: Allow the cookies to cool on the baking sheet for 2 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use room temperature butter for better creaming.
  • For softer cookies, slightly underbake and let them finish setting while cooling.
  • You can substitute semi-sweet or milk chocolate chips based on preference.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Adding pudding mix improves moisture retention and extends freshness.

Find it online: https://slsrecipes.com/mandm-chocolate-chip-cookies-with-vanilla-pudding-recipe/