Soft, chewy cookies made with a secret ingredient, mini M&M’s and mini chocolate chips!
Happy Memorial Day weekend to all of you living in the US! We had our Victoria Day weekend last week up here in Canada. It was sunny and beautiful. I hope you are experiencing sunshine and lots of family time! Today I’ve decided to share with you a little spin off my regular Chocolate Chip Cookies. Now I’m sure you’re all wondering what is this secret ingredient?! Well, it’s vanilla pudding mix. I’ve been seeing pudding cookies all over the place lately, and they all look so yummy! I’ve incorporated some dry vanilla pudding mix into my dough. I mean, just look at them..
How can you say no to these? They’re stuffed full with mini chocolate chips and mini M&M’s. I love how the pudding mix makes these cookies so moist and chewy. I know, moist isn’t really a great word, but its the best word to describe how well the pudding keeps the moisture locked inside these cookies, even on day 2 or 3!
And the mini M&M”s give the cookie a little bit of crunch from the candy outside. I’m not really sure what it is about the mini chocolate chips compared to the regular sized ones, but its so good. It’s almost as if the mini chocolate chips don’t take over the entire cookie?! Now if you have regular and not the mini that’s cool too. It won’t change the taste at all!
Get a tall glass of milk ready, these special ingredient chocolate chip cookies are calling your name!
What You’ll Need
- 2 and 1/4 cups all-purpose flour
- 3 tbsp dry vanilla pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter - melted
- 3/4 cup light brown sugar - loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup mini semi-sweet chocolate chips
- 3/4 cup mini M&M's
- In your large bowl whisk your dry ingredients together and set aside.
- In a medium bowl whisk together the melted butter, brown sugar and white sugar until no clumps remain.
- Whisk in the egg and the egg yolk until combined, and then add the vanilla.
- Pour the wet ingredients into your dry ingredients and stir with a wooden spoon or spatula - the batter will be very thick.
- Fold in your mini chocolate chips and mini M&M's
- Cover your dough and chill in the fridge for 2 hours, or overnight - chilling is mandatory.
- Once you've removed your dough from the fridge preheat your oven to 325 degrees and line your cookie sheet with your Silpat or parchment paper while your dough softens to room temperature.
- Roll your dough into balls - about 3 tablespoons each - be sure to roll your cookies taller than they are wide to ensure they stay thick once baked.
- Bake the cookies for 11-12 minutes - they will look under baked but they will continue to bake on the cookie sheet once they've been removed from the oven.
- Once you've removed your cookies from the oven you can press a few chocolate chunks into your cookies to make them pretty, although this is optional.
- Let cool for 10 minutes before transferring to a wire cooling rack.
- Store in an air tight container for up to 7 days, or will freeze up to 3 months.