The Best Soft and Chewy M&MS Cookies
These Soft and Chewy M&MS Cookies are bursting with colorful candy and rich chocolate chips, delivering perfect texture and irresistible flavor every time!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Cookie Scoop
Ingredients
- 1 cup unsalted butter softened (1 stick)
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 cup instant vanilla pudding mix
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup M&MS use your favorite variety; Dark Chocolate M&MS work wonderfully
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar with an electric mixer until smooth and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain softness.
- Gently fold in the M&MS and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, scoop mounds of dough onto the prepared baking sheet, leaving space for spreading.
- Press a few extra M&MS and chocolate chips into the tops of each cookie mound for a bakery-style look.
- Bake in the preheated oven for 10-12 minutes until edges are lightly golden; centers may look slightly underbaked.
- Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- For best results, use room temperature butter to achieve a lighter cookie texture.
- Do not skip the instant pudding mix; it ensures the cookies stay soft and chewy.
- Chill dough for 30 minutes before baking if cookies spread too much.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze both unbaked dough and baked cookies for longer storage.