Get ready to experience a cookie that will absolutely transform your dessert game! These aren't just ordinary cookies - they're a magical blend of soft, chewy texture and bursting flavor that will make your taste buds dance with joy. Imagine biting into a cookie so rich and decadent, it combines the creamy smoothness of white chocolate, the colorful crunch of M&Ms, and an unexpected secret ingredient - instant vanilla pudding mix - that guarantees the most incredibly moist cookies you've ever tasted. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 package instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup M&M candies
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, approximately 3-4 minutes.
- Add the instant vanilla pudding mix to the butter-sugar mixture and mix until well incorporated.
- Crack the eggs into the mixture one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the white chocolate chips and M&M candies using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect cookie texture.
- Don't skip creaming the butter and sugars for 3-4 minutes; this creates air and helps achieve a lighter cookie.
- The instant pudding mix is your secret weapon for ultra-soft, moist cookies - don't substitute!
- When adding dry ingredients, mix just until combined to prevent tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain their soft, chewy texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
