It's no doubt that I love cookies. I'm always on the lookout for the perfect cookie recipe: soft, with a little crunch, and keeps that chewy texture for more than a day. I had no idea that just adding a little bit of pudding mix will help keep your cookies soft and fluffy, and, well, perfect! Big thanks to Picky Palate for testing out the recipe to make it so wonderful and for sharing her tips & tricks!
The original recipe calls for mini chocolate chips and mini M&Ms. My local grocery stores didn't have the mini M&M bags, but they did have them in the small plastic bottles in the candy bar section. I ended up buying 4 bottles and used them all. Luckily I had enough to try this out.
I also tried a batch with regular M&Ms and regular chocolate chips, and they were just as great. So, don't worry if your store doesn't carry the mini M&Ms! I probably wouldn't add as many chocolate chips if you are using regular M&Ms so you have a good cookie to chocolate ratio. Plus, it's a great way to use up those extra Halloween M&Ms!!
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cup flour
3 Tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips, or 3/4 cup chocolate chips
1 cup mini M&Ms (3-4 bottles), or 3/4 cup regular M&Ms
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, sugar, and brown sugar.
- Add egg and vanilla.
- Add flour, pudding mix, baking soda, and salt.
- Mix well until combined. Then add chocolate chips and M&Ms.
- Roll into 1-1 1/2 inch balls and bake 10-12 minutes.
Adapted From: Picky Palate