To the bowl of a stand mixer fitted with the paddle attachment (or
large mixing bowl and electric mixer) combine the butter, sugars
(highly recommend using some dark brown sugar), egg, vanilla, and
beat on medium-high speed until creamed and well combined,
about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, pudding
mix (just add it dry as if it's a dry ingredient, do not actually make
pudding), baking soda, salt, and beat on low speed until just
combined, about 1 minute.
Add the M&Ms, chocolate chips, and beat on low speed until just
combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form
12 equal-sized mounds of dough, roll into balls, and flatten
slightly. Tip - Strategically place a few M&Ms 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
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
more prone to spreading.
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 8 cookies per sheet) and bake for about
10 to 11 minutes, 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.
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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