Soft M&M Cookies are deliciously tender and loaded with M&M Candies. They taste just like the soft-baked cookies from the mall's cookie kiosk! Please note that this recipe uses one small box (3.4 oz.) of dry pudding mix in the dough. It is used as a dry ingredient added directly from the package to the flour ingredients. This helps soften the cookies helps them keep that tender texture over time.These cookies will spread, so give them plenty of room on the baking sheet. Because the centers have a slightly underdone texture when baked, it can be difficult to judge their done-ness. However, there are some visual cues that will help: The cookies should be spread significantly yet slightly mounded and pale in their centers. The edges will appear set and matte, while the center may still have a slightly glossy appearance. Don’t be tempted to overbake! The appeal of these cookies is their soft texture.
M&M candies for garnishing dough ballsup to 1/3 cup
Instructions
Line 2 or more large baking sheets with parchment paper.
In the bowl of an electric mixer, combine the butter, brown sugar, and granulated sugar. Beat well until creamy and fluffy. Add the eggs and vanilla extract. Beat until well incorporated. Scrape down the bowl and mix again briefly.
In a separate mixing bowl, combine the flour, baking soda, salt, and the dry pudding mix. Whisk well to combine. Add the dry mixture to the creamed butter mixture and beat until a lightly golden-hued dough is formed. Scrape down the bowl and mix again briefly. Add the 3/4 cup of M&Ms. Fold in using a rubber spatula.
Portion the dough by level 1/4 cup measures, or with a standard-size trigger ice cream scoop (which has 1/4 cup capacity) onto the prepared baking sheets. Space them at least 2 inches apart (fit no more than 6 dough mounds to a 13x9 baking sheet, or 4 mounds to be extra-sure cookies won’t spread into each other). Dot the tops of the dough mounds with more M&M candies. Refrigerate dough mounds on the baking sheets for 20 minutes, or speed chill time by freezing them for 7-10 minutes.
Preheat the oven to 350°F.
Bake the cookies for about 13-14 minutes, or until they are well spread and slightly mounded in their centers. Bang the pan on the countertop once to flatten the centers slightly. The edges should look set and matte, while the middles will look pale and slightly under baked. Don’t overbake.
Remove the cookies from the oven. They will be loose and pliable, and will need to remain on the baking sheets for 10-12 minutes, or until firm enough to transfer to wire racks for cooling. (See recipe notes or blog post for perfectly round cookie hack, while cookies are still hot on the pan.)
Store cookies air-tight, in a zip-top bag or in a large resealable plastic container.
Notes
Chill: Be sure to chill the cookies – this is important. The cookies will spread too much during baking if not chilled.Bake Time: Keep an eye on bake time. I usually bake on an electric range at my workshop, but my home oven is gas. The electric oven baked the cookies done at the 13-minute mark. My gas oven runs hotter and baked the cookies more quickly.Freeze: Dough can be portioned on baking sheets and frozen, then the frozen dough mounds can be placed in a freezer bag and kept for 6 months. To bake, remove frozen dough mounds to a baking sheet and cover; place in the refrigerator to thaw overnight. Bake as directed.Perfectly Round Cookies: See this video.
Keyword all purpose flour, brown sugar, butter, eggs, granulated sugar, instant vanilla pudding, m&m candies, mall cookies, soft baked cookies