Valentine’s Day is one short week away and if you’re still searching for the perfect sweet treat, look no further. Packed with chocolate, these M&M chocolate chip cookies are adorable and look great packaged up or on a festive tray for that special someone. A forewarning, this cookie dough could be more famous than it’s baked result.
You have advanced permission to lick the bowl.
Let’s get started! Here is what you’ll need:
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup instant vanilla pudding
- 1 teaspoon baking soda
- pinch of salt (optional)
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate M&Ms
In a bowl or stand mixer, combine the butter, brown sugar, sugar, egg and vanilla. Beat on medium-high until creamed and well combined.
My mom always said her secret ingredient in baking was love – hopefully this pink v-day themed spatula will do the trick!
Now, use a spatula to scrape down sides of the bowl. Add in the flour, instant pudding mix, baking soda and salt (if using – I personally leave this out).
Beat on low until just combined.
Once again, use the spatula to scrape down sides, making sure all is combined. Then, add the chocolate chips and M&Ms.
Mix until just combined. This can be done by hand or by mixer but the dough is thick and hard to stir.
Now is a great time to test taste that delicious dough! If you can resist eating the whole bowl, please continue.
Use a large cookie scoop, 1/4 cup measure, spoon or hands to form equal sized mounds. There should be about 15.
Each time I make the recipe, it seems I end up with a different amount. I tried to be consistent for you today, but feel free to make the cookies smaller or larger!
Roll the mounds into balls and flatten slightly.
I’m sure by now you’ve noticed the ratio between chocolate and dough – they are really packed full. Being a chocoholic, this is a good thing. However, if you prefer a more doughy cookie, you can leave a little chocolate out or skip the next step.
Add about 1 tablespoon M&Ms to top of each cookie. This time, I only added a couple M&Ms to each cookie just for presentation.
Aren’t they sweet?
Now, the most important part. Place the dough balls on a cookie sheet or tray. Chill in the refrigerator for at least 2 hours. Do not bake unchilled dough – the cookies will be more prone to spreading and could come out flat and thin.
This dough will keep up to 5 days in the fridge. Personally, I’ve had the best results with chilling them overnight.
And that’s why you’ll have to wait for my post tomorrow to see how these sweet treats turn out!
If I can contain my cookie dough cravings, that is.