This was fairly good but rather typical of a chunky chocolate chip cookie with M&Ms in it. It's more of a brown sugar cookie than a butter or sugar cookie. Careful not to overbake it. I did my usual baking time for the first batch and took it out as soon as the middle didn't look raw but once the cookies had cooled, it seemed like they had baked just a trifle too long. Meaning they were baked but not underbaked which is how I like my cookies. So for the next batch, I deliberately underbaked them and that was much better.
1 stick or 1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose all-purpose flour
3 tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini chocolate chips
1-1 1/2 cups mini M&M’s
- Preheat oven to 350 degrees F and line a large baking sheet with a silpat liner or parchment paper.
- In a large mixing bowl ,cream butter and sugars until well combined. Add egg and vanilla, mixing to combine. Add flour, pudding mix, baking soda and salt, stirring to combine. Add chocolate chips and M&Ms, stirring to combine.
- With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until edges are golden and the middles no longer look raw or doughy. Let cool on cookie sheet for 2-3 minutes before transferring to cooling rack.