I wanted to try this Award Winning chocolate chip cookie recipe I found on allrecipes.com but I really feel uneasy about a recipe that calls for instant pudding mix. When it comes to cookies, I like to use whatever I have and I don't know about you, but I never have instant pudding mix on hand. Plus, since having the kids, I'm trying to move away from using cake mixes after I found out they have hydrogenated oils in them and trying start cooking from scratch (When I do use cake mixes though, Trader Joe's has one with no trans fat and is delicious...I used it for the pistachio cupcakes I made for Bao's birthday).Anyways these cookies were fun to make since the kids helped me. I didn't have to refrigerate the dough and it still came out super puffy and a little cakey. I'm guessing from the baking powder. I'm not one for cakey cookies but the kids like it and I cut the sugar a little bit because of the addition of M&Ms. Since Valentine's day is coming up, we went with a cute Valentine's edition of M&Ms that only had red, white and pink M&Ms in the bag. Unfortunately, a lot of these ended up in the kids mouth right before bedtime. I hope these as much as they do! Enjoy!
Soft M&M Chocolate Chip Cookies
- 2 sticks softened butter
- 3/4 Cup sugar
- 1 Cup packed light brown sugar
- 2 extra large eggs
- 1 1/2 Tablespoons pure vanilla
- 3 3/4 Cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon of baking powder
- 3/4 teaspoon salt
- 12 oz bag chocolate chips
- 1 bag M&M’s (you’ll have some left over) & various sprinkles
Slowly add to wet ingredients until combined. Hand mix in chocolate chips. Do not mix in M&M’s or sprinkles in with the batter – they go on last.
Drop down by the teaspoon onto a parchment lined cookie pan, than press M&M’s or sprinkles onto the top of each cookie and bake.
Bake for 9-12 minutes, until edges are golden but the middle may be soft still.
Cool in pan for about 5 minutes and transfer to a cooling rack.
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