The Best Soft and Chewy M&M’S Cookies #dessert #cookies

The Best Soft and Chewy M&M’S Cookies #dessert #cookies

In case you're searching for another most loved M&M'S treat formula, you're going to adore this one. It's almost indistinguishable to Soft and Chewy M&M Chocolate Chip Cookies, less the red and green M&M'S. M&M'S simply propelled another Pinterest page where you can look at new formulas for heating motivation.

I utilized Dark Chocolate M&M'S on the grounds that I'm a dull chocolate young lady, yet anything from Pretzel to Peanut Butter M&M'S would be fun turns.

The formula requires a little measure of moment pudding blend since it includes a profundity of flavor you can't get without it, and it enables the treats to remain delicate for a considerable length of time. In any case, in the event that you don't approach or would prefer not to utilize pudding blend, make Soft and Chewy M&Ms Cookies. That formula utilizes cornstarch to keep the treats delicate.

In the event that you need a marginally greater bunch of treats, attempt Soft M&M'S Chocolate Chip Cookies. Make a point to pursue my Tips for Cooking Baking Success like cooling the mixture before heating so the treats prepare up superbly thick.

The Best Soft and Chewy M&M’S Cookies #dessert #cookies

Also try our recipe : Best Brownies Eve


  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
  • 1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few M&M’S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. If you make your cookies smaller than mine, your baking time will be reduced.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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