Chocolate Chip Cookies all dressed up for the holiday season! The classic chocolate chip cookie recipe get an upgrade with red and green m&m candies and a secret ingredient to make them extra soft and thick.
To a medium mixing bowl, add the butter, brown sugar, and sugar. Cream together with a hand mixer on medium speed until fully combined and fluffy.
Add in the egg and vanilla and continue mixing.
Add in the flour, instant pudding, baking soda, and salt and mix on low until fully combined.
Add in the chocolate chips and half of the M&Ms. Fold together with a spatula until evenly distributed.
Cover the bowl the refrigerate for at least 3 hours, up to overnight.
Once ready to bake, preheat the oven to 350° and line two baking sheets with parchment paper or silicone mats.
Use a medium cookie scoop (#40; 1.5 TB) to portion out the dough and roll into balls, placing 12 per sheet.
Bake cookies for 10 minutes or until edges are just golden.
Remove from the oven and immediately press additional M&Ms and chocolate chips into the cookies before they cool.
Notes
Do not prepare the pudding per the box, you add the dry pudding mix to the dough.
Switch up the kind of chocolate chips you use. Feel free to swap the semi-sweet for milk chocolate chips, dark chocolate, white chocolate chips, or even peanut butter chips if you prefer.
Store leftovers covered at room temperature for up to 5 days.