On the fifth day of Christmas…
…we sing JOY TO THE WORLD for M&M cookies!
Okay, so consider this scenario. You are told that you can only keep one cookie recipe, and that is the ONLY cookie you can bake for the rest of your life. What do you choose? For me, it’s a no-brainer: my favorite tried & true M&M cookies.
In my humble opinion, M&M cookies are generally dry, hard and totally unappealing. These M&M cookies are anything but. Soft, chewy and packed with flavor, they truly are the unicorn of their kind.
Out of all of my cookie creations, it is these that consistently elicit the most praise from friends and family. They are always incredulous to discover that they didn’t come from a store, but my kitchen. While grateful for the compliments, I quickly explain that even the most un-skilled baker can easily recreate these cookies with my never-fail recipe.
Do yourself a service and add this to your list of go-to cookie recipes. Trust me: the first time you make these cookies will not be the last.
- ½ cup unsalted butter, softened (1 stick)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ teaspoon real vanilla extract
- 1-1/2 cups all purpose flour
- ½ box (3.9 oz) instant vanilla pudding mix
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup mini chocolate chips (regular work too)
- 1-1/2 cups M&M’s
- Using an electric or stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and mix until well combined.
- In a separate bowl, stir together flour, pudding mix, baking soda and salt. Mix into butter mixture until well combined (do not overmix.) Stir in chocolate chips and M&Ms.
- Refrigerate dough for 1-2 hours, or overnight.
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Scoop dough into 1-inch balls and place on prepared baking sheet. Bake for 10-12 minutes, until light golden brown around the edges. (Cookies may look underdone- do not overbake!!)
- Cool on cookie sheet for 5-10 minutes, and then move to a cooling rack.