M & M Cookies
M & M cookies was a huge question mark for me, until recently. Slow down, let me clarify. It was a question mark when it came to preparation, not consuming, let’s not get crazy.
When I set out to make a M & M Cookie, I did research, but all of the recipes I came across didn’t seem right to me, I just wasn’t feeling it. I then decided to just take the Chocolate Chip Cookie recipe and sub in M & M’s for the chocolate chips. It worked, it just wasn’t as fluffy as I wanted, kinda flat, both literally and figuratively, so I had to put my brain to work. And it’s summertime, let’s face it, that’s just not fair.
Luckily, it didn’t take too much work. I tweeked a different recipe and BAM! I got M & M Cookies.
As always, please read through the entire recipe AND the notes before you begin.
- 1 cup butter, softened (2 sticks)
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 3.5 ounce box instant vanilla pudding mix (not prepared)
- 2 cups mini M & M's
- Preheat oven to 350 degrees F
- Sift together: flour, pudding mix, baking soda, and salt
- Cream together: butter and sugars
- Add eggs one at a time (mix well after each addition)
- Add vanilla (mix well)
- Slowly add flour mixture to cream mixture (mix well)
- Stir in M & M's. Make sure they are well incorporated.
- Spoon/scoop onto greased (or parchment paper lined) baking sheet. Bake for 9-10 minutes or until edges turn golden brown.
- Cool and enjoy!
- Because of the pudding in this recipe, the cookie is somewhat delicate. It is very soft, so my recommendation is to make sure it cools completely on a wire rack.
- When making these cookies, I use a yellow #20 scoop. Which scoops about 3 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.