These chocolate chip M&M cookies have quickly become a favorite amongst family & friends. With pudding in the mix they are soft, chewy and delicious.
I’m a huge fan of chocolate chip cookies. I haven’t met many that I don’t like. To take a chocolate chip cookie up a notch I like to add in candy or nuts. In this case I added mini M&M candies. They not only add color but they add a great sweetness and crunch.
These cookies are an updated version of the ones I shared last year. I wasn’t too happy with how they looked and started changing how I went about making them. The secret to making them look uniform and pretty is to scoop the dough with a #30 scoop and add the M&M’s to the tops of the cookie before baking instead of in the dough.
I like to scoop all the dough first on a tray and put it in the freezer for about 10 minutes to firm up a bit. Then I pour the mini M&M’s into a shallow dish and press the dough into them. I press the dough down slightly before baking to help the cookies spread more.
The finished cookies not only look great but taste great.
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 cup salted butter (softened) *
- 1/4 cup sugar
- 3/4 cup light brown sugar
- 1 1/2 teaspoon vanilla (I used Mexican vanilla)
- 1 small (3.4 oz) package instant vanilla pudding
- 2 eggs
- 1 - 12 ounce package milk chocolate chips
- 1/2 package mini M&M’s (approximately 6 ounces)
- Preheat oven to 375 degrees.
- Combine the flour and baking soda; set aside.
- In the bowl of your mixer add the butter, sugars, vanilla and pudding mix and beat until smooth and creamy.
- Then beat in the eggs until combined well.
- Add the flour mixture.
- Stir in the chocolate chips.
- Scoop the dough with a cookie scoop onto a parchment lined tray and place in the freezer for about 10 minutes to firm up.
- Pour M&M's into a shallow dish and press the firmed dough into the candies.
- Place dough about 2 inches apart on a parchment lined baking sheet and press down with your palm to flatten slightly.
- Bake for 10-12 minutes.
*I always bake with salted butter. If using unsalted butter then add 1 tsp salt. The original recipe used margarine. I think they are a little softer with the margarine but I prefer to use butter.
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