The best soft and chewy chocolate chip m&ms cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1/4 cup Granulated sugar
  • 1/2 cup Milk chocolate chips
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1/4 cup Vanilla pudding mix, instant

• Dairy

  • 1 stick Butter, unsalted

• Desserts

  • 3/4 cup M&ms

Found on everafterinthewoods.com

Description

Ingredients

• 1 stick unsalted butter, softened
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1¼ cups all-purpose flour
• ¼ cup instant vanilla pudding mix
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup M&MS (I used Minis)
• ½ cup milk chocolate chips

Directions

• Preheat oven to 350F.
• In a stand mixer with paddle attachment combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and light and fluffy.
• Add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined.
• Add the M&MS, chocolate chips, and beat on low speed until just combined.
• Refrigerate dough for 1 hour.
• Using a ¼-cup measure, form approximately 12 equal-sized mounds of dough, and place on baking sheets on silicone mats or spray with cooking spray.
• Bake for about 12 to 13 minutes Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.