M&M Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are thick, chewy, soft baked, and loaded with chocolate chips and mini m&m's! They stay soft for days thanks to the pudding mix in the dough.
Nutrition Facts
Ingredients
Instructions
Heat oven to 350° and prepare cookies sheets by spraying with cooking spray, lining with parchment paper, or using a silpat liner.
In the bowl of a stand mixer, or use a mixing bowl and handheld mixer, beat together the softened butter, granulated sugar, and brown sugar until combined. About 1-2 minutes.
Add the egg and vanilla extract. Beat until combined.
In a separate smaller bowl, add the flour, dry pudding mix, and baking soda. Stir with a whisk to break up any clumps. Add the dry ingredients, 1 cup at a time, into the wet mixture and beat together just until blended each time.
Mix in the chocolate chips and m&m's just until combined.
Take about 2-3 tablespoons of dough and roll into a ball (should look about the size of a golf ball). Repeat until dough is gone. Place dough balls onto a plate and let freeze for 5-10 minutes before baking.
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Continue Reading at Togetherasfamily →Chef's Notes
I will leave the dough balls in the freezer for 5 minutes and then take out 12 to bake on the cookie sheet. The 2nd and 3rd batches will be in the freezer longer which is fine.
If you use unsalted butter you may want to add 1/4 teaspoon - 1/2 teaspoon salt in with the dry ingredients.
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Reviews from the Original Source
Cookies were moist and puffy. These are ones that I’ll definitely make again!
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