M & M Cookies

M & M Cookies | Recipe on www.bxtchesbeblogging.com

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.

M & M Cookies
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Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 3/4 cup packed light brown sugar
  3. 1/4 cup sugar
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 2 1/4 cups flour
  7. 1 tsp. baking soda
  8. 1/2 tsp. salt
  9. 1 3.5 ounce box instant vanilla pudding mix (not prepared)
  10. 2 cups mini M & M's
Instructions
  1. Preheat oven to 350 degrees F
  2. Sift together: flour, pudding mix, baking soda, and salt
  3. Cream together: butter and sugars
  4. Add eggs one at a time (mix well after each addition)
  5. Add vanilla (mix well)
  6. Slowly add flour mixture to cream mixture (mix well)
  7. Stir in M & M's. Make sure they are well incorporated.
  8. Spoon/scoop onto greased (or parchment paper lined) baking sheet. Bake for 9-10 minutes or until edges turn golden brown.
  9. Cool and enjoy!
Notes
  1. 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.
  2. 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.
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