A classic chocolate chip cookie recipe, but with a little less butter, and the addition of instant pudding mix to the batter, which helps to keep these cookies soft and fluffy. Like little clouds of goodness!
These cookies are super simple to whip up, and no chilling is required! An important ingredient in these cookies is the instant vanilla pudding mix. Just three tablespoons does the trick…so don’t leave it out! Save the leftover dry pudding mix for the next time you have a craving for these cookies. I thought dry pudding mix was a weird ingredient to add to cookies at first, but it really does amazing things to the cookie dough. It also gives the dough a sweet, vanilla-y flavor. Once you make pudding cookies you will totally get it. I mean remember THESE COOKIES I made?!!!
This is the type of instant pudding you want to get! Instant pudding and pie filling, not the Cook ‘N Serve. And we only use the dry pudding mix in the recipe (we aren’t making pudding folks…it’s still cookies).
I just want to face plant in that bowl of cookie dough!
Big cookie dough balls ready for the oven! I scooped out dough balls, then stacked two balls on top of each other so they baked into thick, soft, humongous cookies. Makes me feel less guilty eating one cookie, rather than three small ones. Anyone else with me on this?
Chocolate Chip M&M Pudding CookiesPrint Recipe
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup white, granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 3 tablespoons dry, instant vanilla pudding mix (DRY----not actual pudding)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup mini chocolate chips
- 1 cup mini M&M's
Preheat oven to 350-degrees. Line a cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add both sugars to the butter and beat until light and fluffy. Scrape the sides of the bowl down as needed. Add the egg and vanilla extract into the sugar mixture and beat until batter is well mixed. Turn the mixer to low speed and slowly add the flour, DRY instant pudding mix, nutmeg, baking soda and salt. Mix until barely combined. Stir in chocolate chips and M&M's by hand.
Using a medium sized cookie scoop, scoop two cookie balls and stack the balls on each other and place on prepared cookie sheet. I got 13 huge cookie dough balls.
Bake in 350-degree oven for 10-minutes. Remove cookies from oven and let cookies set on cookie sheet for 10-minutes, then transfer to a wire rack to cool. Once they have cooled, store in an airtight container at room temperature. Cookies will stay soft and fresh for several days (these also ship well too if you are sending a cookie care package to someone).
You can use regular sized semi-sweet chocolate chips and regular sized M&M's in place of the mini chocolate chips and the mini M&M's.
See?????? Sooooo thick!
Have I convinced you to make these yet? Ok if not….
Mmmmm hmmmm. The proof is in the pudding 😉
You can find this recipe and a ton of yummy recipes from different bloggers at the following link party: What’s Cooking Wednesday