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 a soft and delicious M & M Cookie.

As always, please read through the entire recipe AND the notes before you begin.

Yield: 2 Dozen

M & M Cookies

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

Two delicious treats in one delectable combination.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (3.5 ounce) box of vanilla pudding, not prepared
  • 2 cups mini M & M's

Instructions

PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER.

Sift together:

  1. Flour
  2. Baking Soda
  3. Salt
  4. Vanilla Pudding Mix

Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

  1. Butter
  2. Brown Sugar
  3. Sugar

Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

Add eggs one at a time, mixing after each addition.

Add vanilla extract.

Slowly add flour mixture, mixing well after each addition.

Stir in M & M's.

Spoon/scoop onto your lined baking sheet.

Bake in preheated oven for about 15 minutes or until the edges begin to brown.

Once done, leave on baking sheet to cool for about 5 minutes, then transfer to cooling rack.

Enjoy.

Notes

I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. However, your prep time will increase.

When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.

I prefer to use the baking mini M & M's when making these, however, if those aren't in your pantry or grocery store, feel free to use the M & M's you find in the candy aisle.

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M & M CookiesM & M Cookies

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