These soft M&M cookies are always a hit, anywhere and anytime! The dough and baked cookies both freeze beautifully. This makes a large amount of smaller cookies; you can make them larger and adjust your bake time.
- 4½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 cups salted butter, softened just to room temp
- 1½ cups brown sugar, packed
- 2 (3.4 oz) packages instant vanilla pudding
- 4 large eggs
- 1 TB vanilla extract
- 2 cups semisweet chocolate chips (minis and chunks work great, too!)
- 2 cups M&M candies (your favorite flavor)
- In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
- In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. Add packages of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well.
- Slowly add in the flour mixture. Using dough hook attachment, fold dry and wet ingredients together just until fully incorporated
- Add M&M’s, saving some for pressing onto the top of cookies. Gently mix candies into the dough. (If it gets too hard to mix with wooden spoon, I use clean hands instead)
- Dough will be a bit sticky. Cover tightly and chill in fridge for 30 minutes to 1 hour.
- Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper.
- Form 1 inch balls of dough and place on parchment-lined baking sheet. Lightly press down (they don’t spread too much) and place reserved M&M’s on top. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don’t over bake.
- Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling.
- * Note: These cookies keep very well at room temp in an airtight container. Raw cookie dough can be tightly wrapped up and frozen for later use.
If you opt to make these cookies larger, be sure to increase your bake time according to your oven.