Soft M&M Chocolate Chip Pudding Cookies

In a large bowl, combine butter, brown sugar, granulated sugar, egg, and vanilla on medium-high speed until creamed, about 4 minutes. Add flour, pudding mix, baking soda, and salt and beat on low speed until just combined, about 1 minute. Stir in chocolate chips and the 3/4 cup M&Ms.

Using a 2-tablespoon cookie scoop, scoop out 20 cookies and place on a large plate. Flatten slightly and then add remaining M&Ms to the top of each dough ball. Cover the plate with plastic wrap and refrigerate for a few hours or up to 5 days.

Preheat oven to 350ºF. Line cookie sheet with a silpat or parchment paper.

Place cookies on sheet, about 2 inches apart, and bake for about 9 minutes or until cookies have just set and are pale, but glossy. You do not want the typical “golden brown” on these cookies. Allow cookies to cool on the cookie sheet placed on a wire rack for about 10 minutes.

Cookies will stay fresh in an airtight container for a week.

Freezing recommendations: If baked or unbaked, it will last in freezer for 6 months.

Yields 20 cookies

Recipe from Averie Cooks.