Chocolate Chip M&MS Cookies
These bakery-style cookies are soft, chewy, and loaded with M&Ms and chocolate chips. Perfect for any occasion, theyll satisfy your sweet cravings!
Ingredients:
cup unsalted butter, softened 杻
cup light brown sugar, packed
cup granulated sugar
1 large egg 讀
2 teaspoons vanilla extract
1 cups all-purpose flour
cup instant vanilla pudding mix dry mix, not prepared
teaspoon baking soda
teaspoon salt 蓼
cup M&MS Dark Chocolate or your favorite variety
cup semi-sweet chocolate chips
Instructions:
1 Cream Butter and Sugars:
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine butter, brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until creamy, about 4 minutes.
2 Add Dry Ingredients:
Scrape down the sides of the bowl. Add flour, pudding mix dry, baking soda, and salt. Mix on low speed until just combined, about 1 minute.
3 Mix in M&Ms and Chocolate Chips:
Add M&Ms and chocolate chips, then beat on low speed for about 30 seconds, until evenly incorporated.
4 Form Dough Balls:
Using a large cookie scoop or your hands, form 11 equal-sized dough mounds. Roll them into balls and slightly flatten them. Place them on a plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days.
5 Bake:
Preheat the oven to 350F 175C. Line a baking sheet with a Silpat or spray with cooking spray. Arrange the chilled dough balls on the sheet, spacing them 2 inches apart. Bake for 12 to 13 minutes, or until edges are set and the centers are just slightly undercooked.
6 Cool & Serve:
Let the cookies cool on the baking sheet for 10 minutes to firm up. Serve warm or transfer to an airtight container. Theyll stay fresh at room temperature for up to 1 week or in the freezer for up to 6 months.
Enjoy these irresistibly soft and chewy cookies with a perfect balance of chocolatey goodness!
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