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Soft M&M Cookies

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  • Cook Time: 12 minutes
  • Total Time: 2 hours 12 minutes
  • Yield: About 14-16 large cookies 1x

Ingredients

Units Scale
  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup instant french vanilla pudding mix
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup mini M&M's (to mix into dough) plus 1/2 cup more (for placing on top of cookie dough prior to baking)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add egg and vanilla and continue beating on medium speed until light and fluffy, about 3-4 minutes.
  2. Scrape down bowl, and add flour, pudding mix, baking soda, and pinch of salt. Beat on low speed until just combined.
  3. Add 1 cup of mini M&M's and beat on low speed until combined.
  4. Using an ice cream scoop or large cookie scoop, divide dough into about 14 1/4 cup sized mounds and arrange on a large tray or baking sheet. Gently press down on the top of each dough mound with the palm of your hand to flatten slightly. Top each mound with a sprinkling of mini M&M's and press the M&M's into the dough just enough so they won't fall off.
  5. Cover the prepared cookie dough with plastic wrap and refrigerate fora minimum of 2 hours, or overnight. (Do not skip this step. You will end up with flat, messy cookies instead of perfectly light and fluffy ones.)
  6. Preheat oven to 350 degrees F.
  7. Prepare 2 cookie sheets by lining them with Silpat baking mats or parchment paper. Arrange the chilled dough mounds about 2 inches apart on the prepared sheets, about 7 or 8 cookies per sheet.
  8. Bake for 11-13 minutes, rotating sheets halfway through.
  9. Remove cookies from the oven when the outer edges begin to look golden, and the top of the cookie is set, but not golden. The top will look slightly glossy.
  10. Allow to cool on the baking sheets for at least 10 minutes, then remove to a wire rack to cool completely. (They will be very soft at first, but will set up as they cool. Don't be tempted to remove them from the baking sheet right away.)

Find it online: https://kitchenjoyblog.com/soft-mm-cookies/