I’m here! I’m sorry I have not been posting regularly. Maybe it’s because I’m in such a nesting phase right now getting ready for baby, or maybe it’s because I’m so incredibly tired and have no desire to try new recipes. I have been making the same old stuff and haven’t really tried anything new. But I do have a new cookie recipe for you today and it is perfect. These cookies…..I can’t even tell you how good they are. I have to be honest, I haven’t strayed too far from my trusty nestle chocolate chip cookie recipe. The one that’s on the back of the chocolate chips package. I have used that recipe my entire life. Over the years I have tried some different chocolate chip cookie recipes. But….these are life changing. The secret ingredient? Instant vanilla pudding mix. I have been trying a few different recipes this last month using pudding mix, as well as cornstarch. Both result in perfectly soft and chewy cookies but the pudding mix just makes them so incredibly perfect. This time I threw in some M&Ms because I have been craving M&M cookies for months. Pregnancy cravings are REAL. I couldn’t resist the Easter M&Ms when I passed them in the store. A couple of important notes I want to share. When mixing the butter and sugar together, make sure you let it mix for a good few minutes. You want it super fluffy and creamy. Also, don’t skip the chilling of the dough. You’ll just get flat crispy cookies if you bake them right away. I like to chill the dough overnight, then the next day when the oven is preheating, I take them out and let them sit for 10 minutes before going into the oven. One more tip- plan on giving some of these away because if they are sitting on your kitchen counter, you will eat every single one. I promise you.
Here’s what you’ll need-
– 2 1/4 cups flour
– 1 3.4oz box instant vanilla pudding mix
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (2 sticks) unsalted butter, softened at room temperature
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 1 egg yolk
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– heaping 1/2 cup of M&Ms (or just use 1 1/2 cups of chocolate chips if you don’t use M&Ms)
In a small bowl, whisk together the flour, pudding mix, baking soda and salt. In the bowl of a standing mixer, cream together the butter and both sugars until light and fluffy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs and vanilla and mix until combined. Reduce the mixer speed to low and gradually add in the flour mixture, mixing only until everything is just combined. (Do not over mix) Fold in the chocolate chips and M&Ms. Using an ice cream scooper, place mounds of dough on a plate or parchment lined baking sheet, press down the tops softly using your hand to flatten slightly. You don’t want to press down and flatten them completely, just barely press on the tops. Cover with plastic wrap and chill in the fridge for at least 2 hours, preferably overnight.
When ready to bake, preheat oven to 375 degrees. Take the prepared dough out of the fridge, place on parchment lined baking sheets and let sit out while the oven preheats, about 10 minutes. Bake for about 10 minutes or until the outside edges are just set and light golden brown, but the middle still looks a little under baked. Remove from the oven and let cool completely.
Recipe adapted from Brown Eyed Baker’s Soft Batch Chocolate Chip Cookies