The Best M&M Cookies
I’ve made these cookies so often I could make them with my eyes closed. They are my masterpiece. I personally prefer to use large pizza stones to cook the cookies on over a baking sheet. I’ll always swear that stoneware adds the perfect crunch to any cookie and this recipe is no different. If you opt to use a cookie sheet over stoneware, I highly recommend using a Silpat Baking Mat. I would also being doing you an injustice if I didn’t give you the hookup for the best cookie scoop. James helps me make these cookies regularly and he loves to use the scoop, so, for what it’s worth, it’s toddler-approved.
Ingredients
- 1 stick unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- A pinch over 1 cup all purpose flour. 1.5 cups is a bit much.
- 3 tablespoons Instant vanilla pudding mix
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup mini chocolate chips
- 1 cup Mini M&Ms
Directions
- Preheat oven to 350F
- In a large mixing bowl cream your butter and sugars until well combined.
- Add in egg and vanilla.
- Add pudding mix, flour, baking soda and salt (the dough will feel dry)
- Add chocolate chips and mix on low.
- Add M&Ms and mix on low
- Using a medium cookie scoop, place dough 1 inch apart on the stone/baking sheet.
- Bake for 10-12 minutes until cooked through.
- Allow to cool on cookie sheet/stone for 10 minutes
