Prep 15 mins
Cook 0 mins
This recipe is quick and easy and always a hit with our family. When I first got it I thought it was too easy to be any good, but I was wrong!! The addition of pudding to this cookie keeps it extra soft. You can also substitute vanilla pudding in place of the chocolate and chocolate chips in place of the M&M's for a great chocolate chip cookie
- Preheat oven to 350 degrees.
- Cream butter and sugar until light and fluffy. Add eggs and combine well
- Stir in dry ingredients.
- Fold in M&M's.
- Spoon onto cookie sheet about 1 inch apart. Bake 10-12 minutes, until golden brown.
Mmmmm! They're soft, but still have a good baked color to them. I used vanilla pudding because I thought I had chocolate & then didn't. But this is a great basic recipe that can be changed up in so many ways. I used a 1-1/2 inch ice cream (cookie) scoop for measuring & it produced a nice 3 inch diameter cookie. Actually, at this size I was able to make 3 dozen cookies exactly. They baked for 13 minutes. Thanks for sharing, rbrynsas! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.
Great cookies. I used peanut butter in place of butter with butterscotch pudding and added nuts. This is a keeper and great for the weekend with grandkids they had a blast making them.
I used chocolate pudding and dark chocolate chips for an extremely rich tasty cookie!