Where to start with these cookies….
OH, I know. They’re basically perfect. Well, perfect if you like your cookies to be soft, full of mini M&Ms (the very best kind of M&Ms, in this baker’s opinion), thick – I’m talking a solid inch or more in height here, folks, and the size of hockey pucks (perhaps not the best analogy, but still accurate).
I actually made these for the first time earlier in the month for my big bro’s birthday package (in addition to those amazing Nutella brownies and oatmeal cookies… there were also Nutella chocolate chunk cookies in the mix, which will certainly make an appearance on the blog at some point…).
You see, I’ve actually had this recipe along with several others bookmarked for quite some time, each one claiming to be the recipe for the “best” M&M cookies. And perhaps the following statement is a bit premature considering I didn’t even give the other recipes a try because of how happy I was with this particular one, but here it goes: these are in fact the best ever M&M cookies you will ever make and/or taste. Period.
I hardly even made any changes to the actual recipe itself (which is pretty rare for me) – unless you count doubling the amount of vanilla extract and slightly increasing the amount of baking soda significant changes.
The biggest change I made to the recipe is the addition of the chilling step, which is a little tip I picked up from the cookie mastermind behind Averie Cooks. Chilling the dough for anywhere between several hours and up to a full day contributes to cookies that hold their shape while baking, giving you that perfectly thick bite when you sink your teeth in. Chilling the scooped-out dough is a step I always incorporate into any cookie recipe I try now and the difference it makes is pretty incredible.
And if you don’t want to bake all of these cookies at once, here’s how I go about freezing cookie dough: just scoop out the dough onto a baking sheet or pan lined with wax paper (place them close together, but not so close that they’re touching) in a single layer. Then, place them in the freezer for about an hour or two, until they’re frozen solid. Now you can just place them in a freezer-safe zip-lock bag for up to several weeks and bake them when you’re ready (just be sure to add a couple of minutes to the baking time).
And just as a head up – I’m uncertain of how thick these cookies will become if you decide to skip the chilling step, but if you prefer cookies that are a bit thinner, then give it a try (and let me know how it turns out in the comments below!). My only cause of hesitancy in guaranteeing thinner cookies is the fact that there’s instant pudding mix included in this recipe.
Not only does the pudding mix contribute to a strong – but not at all overwhelming – vanilla flavor, it’s also responsible for the final cookies’ thickness and soft texture (because of the cornstarch it contains). To those of you who have yet to try a pudding cookie recipe, I really do urge you to give this one a try – or if chocolate and mint is more up your alley, then these Andes Mint Chip Soft Fudgy Chocolate Cookies are also pretty incredible (fun fact alert: this is actually the recipe that ignited my love for pudding cookies… and now there is no turning back).
Oh, and did I mention that these cookies stay soft for DAYS? I kid you not. As previously stated, this recipe is basically perfect. So the next time a cookie craving hits, remember this recipe and thank me when you’re enjoying these lovely M&M cookies warm from the oven 😉
M&M Cookies
Makes about 20 large cookies
1 1/2 sticks butter, softened
1 cup light brown sugar, firmly packed
1 egg
2 teaspoons vanilla extract
1 (3.4 oz.) box Instant Vanilla Pudding Mix
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1 3/4 cup mini M&Ms
Directions:
In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until light and fluffy. Add in the egg and the vanilla and beat until well-combined; scrape the beater and the sides and bottom of the mixer bowl. Add in the pudding mix, baking soda, and salt and beat until well-combined; scrape the beater, sides, and bottom of the mixer bowl again. Add in the flour, beating until just combined (don’t over-mix). Stir in the mini M&Ms with a rubber spatula – you’ll want to do this by hand, as the mixer will break them up and who wants that??
Line a 9″ X 13″ pan with wax paper. Using a 1/4-cup ice cream scoop, scoop out the dough and place on the sheet. Cover the sheet tightly with plastic wrap and store in the fridge for a minimum of 3 hours or up to a full 24 hours before baking according to the below instructions (I usually store them in the fridge overnight and bake them the next morning).
Preheat the oven to 350º
On baking sheets lined with parchment paper, arrange the refrigerated balls of dough about 2 inches apart from each other. Bake for 10 – 12 minutes; the bottoms will be lightly browned and the centers will be set but still soft. Remove from the oven and cool on the baking sheet for about 3 minutes before moving to a wire rack or counter top to cool completely. Store cookies in an air-tight container at room temperature for up to several days.
Recipe adapted from Cookies and Cups
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