These M&M Chocolate Chip cookies taste fabulous, as they're made with real butter. They bake up nice and thick, with a chewy softness that lasts. Not cakey at all. Unused dough freezes very well.
2cupssemisweet chocolate chips, minis and chunks work great, too!
2cupsM&M candies, your favorite flavor
Instructions
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 in chocolate chips and M&M's, mixing 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. 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.