JUMBO 'Soft Batch' M&M Cookies
These cookies have 2 secret ingredients! Pudding and butter extract. So you get, soft, thick, fluffy and buttery cookies loaded with M&Ms and chocolate chips. I think I can live with that! :)
Servings: 12 Jumbo Cookies
Calories:
Ingredients
- 1 stick unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 3.4 oz instant vanilla pudding
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon butter extract or vanilla extract
- 2 cups mini M&M’s divided in half
- ½ cup regular M&M's
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees, line pans with parchment paper or silpat mats
- In a medium bowl, whisk flour and baking soda and set aside.
- In a separate bowl, using a mixer, beat together butter, sugars and instant pudding mix until thoroughly combined.
- Add in eggs and butter extract or vanilla extract and mix until incorporated.
- Slowly add in dry ingredients until fully combined.
- Gently fold in 1 cups of mini M&M’s, 1/2 cup M&M's and chocolate chips.
- Pour the remaining cup of mini M&M's into a bowl and set aside.
- Using a large cookie or ice cream scooper, (1/4 or 1/3 cup) scoop the dough and release dough into your hand and roll only tops of cookies in mini M&M's. The mini M&M's should be close together, they will spread out while baking. (If you don't have a scoop, roll balls in hands about 1.5" across.)
- Bake 6 cookies to a cookies sheet at 350 for 12-14 minutes.
- Don't overbake!
- Let cookies cool on baking sheet a few minutes before moving to a wire rack.