#softandthick

Enjoy these irresistibly tasty M&M cookies that are perfectly thick and soft. The pudding mix adds a delicious texture and enhances the flavor.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 package 3.4 oz instant vanilla pudding mix. 2 large eggs. 1 teaspoon vanilla extract. 2 and 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups M&M's chocolate candies.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the instant pudding mix and beat until well combined. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the M&M's chocolate candies. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Ingredients:

COOKIES

1 cup (2 sticks or 230g) unsalted butter, softened to room temperature

1 and 1/3 cup (267g) granulated sugar

1 large egg

2 teaspoons vanilla extract

3 cups (375g) all-purpose flour

2 teaspoons cream of tartar*

1 teaspoon baking soda

2 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

TOPPING

1/4 cup (50g) granulated sugar

1 teaspoon cinnamon

Directions:

Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.

Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.

Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.