Soft M&M Cookies (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 teaspoon vanilla extract
02 - 2 large eggs
03 - 1 box (3.4 ounces) instant vanilla pudding mix
04 - 1/4 cup granulated sugar
05 - 3/4 cup brown sugar
06 - 1 cup salted butter, softened

→ Dry Ingredients

07 - 1 teaspoon baking soda
08 - 2 ¼ cups all-purpose flour

→ Mix-ins

09 - 1 cup plain M&M's
10 - 1 cup white chocolate chips

# Instructions:

01 - Start by cranking your oven to 375°F so it'll be nice and hot. This temp gives the edges that crisp snap while keeping the centers soft and gooey. Use this time to get your dough ready for baking!
02 - Pull out a big bowl and your trusty hand mixer. Toss in that softened butter (should be squishy, not liquid), brown sugar, and white sugar. Now toss in the vanilla pudding mix for that tenderness that makes these cookies the best! Add the eggs one by one and your vanilla extract. Mix everything on medium speed till it's extra fluffy and smooth, about 2-3 minutes.
03 - Switch to low speed on the mixer, so you don't end up wearing flour dust. Slowly add the flour and baking soda, a bit at a time, mixing till it just comes together. Don't go overboard here—you want a soft, slightly sticky dough, and overmixing makes cookies tough.
04 - Now, stir in the good stuff! Mix in your M&M's and white chocolate chips using a spatula or a sturdy spoon. If it gets tricky to mix, don't be shy—use your hands to spread the goodies around evenly in the dough. It'll be thick, but that's what gives these cookies their chunky deliciousness.
05 - Scoop up dough balls with a tablespoon or cookie scoop and space them out about 2 inches apart on your greased baking sheets. Toss the trays into your warm oven for 10 minutes. They'll look just a little underdone when you pull them out, but trust, that's the secret to their softness. The heat from the tray will finish them up perfectly!
06 - Patience is key! Don't move those cookies around. Just let them chill on the baking sheet till they're cool enough to hold their shape. This resting step is what makes the centers stay just the right level of gooey.
07 - Pour yourself some milk and enjoy these cookies warm from the tray! They're best when that white chocolate is still a bit melty and the M&M's burst with color. Pop them into an airtight container to keep them soft for days... if they even last that long!

# Notes:

01 - Adding vanilla pudding mix makes these cookies super soft and keeps them moist for days.
02 - You'll want to trust the baking time! Take the cookies out at 10 minutes—they'll keep cooking on the hot sheets.
03 - Switch out the white chocolate and M&M's for other sweets like chocolate chips, peanut butter chips, or even nuts for a fun twist.
04 - Freeze these cookies easily! Bake and freeze them to enjoy later, or shape dough balls and freeze those so you can bake fresh when cravings hit.

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