Ingredients
Equipment
Method
- In a large bowl, cream the butter, brown sugar, and granulated sugar for 1 to 2 minutes until light and fluffy. Add the vanilla extract and egg, mixing until well combined.
- In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt until combined.
- Gradually add the dry ingredients into the wet mixture. Mix until just combined. Stir in most of the chocolate chips. Reserve some chips and all M&Ms for topping. Chill dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Prepare baking sheet with parchment. Roll 3 tbsp dough balls and place on the sheet. Press remaining chips and M&Ms on top.
- Bake for 9 to 12 minutes until edges are set and centers look slightly underdone. Cool on sheet for 10 minutes before transferring to a wire rack.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
Notes
Ensure your butter is properly softened (not melted) to cream well. Use only the dry instant pudding mix—this is key for soft, chewy cookies. You can replace the semi-sweet chocolate chips with dark or milk chocolate, or try festive add-ins like chopped peppermint candies or sprinkles. For a crunchier bite, mix in some chopped nuts.