Today I baked up some more soft chocolate chip cookies and added M&Ms to the mixture. I absolutely love these cookies; they’re so soft, and thick, and chewy [emoji heavy black heart] I made these a little smaller, rolling out 2oz dough balls instead of 3oz.
200g chocolate chips & M&Ms (plus extra for the tops)
Using a hand or stand mixer on medium speed, beat the butter, sugars, egg, and vanilla until well combined - about 4 minutes.
Pour in the flour, instant pudding mix, baking soda, and salt. Mix on low speed until combined.
Fold in the chocolate chips & M&Ms on low speed.
Roll 2oz dough balls, press the extra M&Ms on top, cover, and store in the fridge for at least 2 hours (and up to 5 days).
Preheat the oven to 350F/176C, and line a baking tray with silicone mat or parchment paper. Place dough balls with 2 inches between them, and bake for 10 - 11 minutes until they start to brown round the edges.
Allow to cookies to cool for 10 minutes before transferring them to a wire rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.