I love Spring colors: the light greens, pinks, blues, purples. Lately, I’ve been seeing a lot of cookies and other foods decorated with spring colors. I’m one of those people who eat things because I like the color. I’m one of those people who eat only certain colors of m&ms in the bag and gets rid of the rest even though they all taste the same. So during the Spring, I tend to eat a lot more cakes, cookies, candies because they have pretty colors.
So when I was making my soft chocolate chip cookies with swirl chips last weekend, I had a few bags of Easter colored m&ms and thought it would be fun to put a spring twist to my cookies. My soft chocolate chip cookies with swirl chips post can be found here. It’s basically the same recipe, except that I replaced the swirl chips with the pastel colors m&ms. I think they came out very pretty, though the m&ms cracked a little bit when baking due to the heat. (As stated in my original post, this cookie recipe is a modification of a recipe originally found on allrecipes.com submitted by Debbie Borsick.)
Spring Time Chocolate Chip Cookies
Ingredients
- 4 3/4 cups all-purpose flour
- 2 tsp baking soda
- 2 cups butter softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4-oz) packages instant vanilla pudding mix
- 4 eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- approximately 2 cups of Easter colored M&Ms
Instructions
- Preheat oven to 350°F (175°C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. (I usually soften butter in microwave for approximately one minute. You don't want it to be a complete liquid, but you want the butter to be pretty soft or else it's hard to cream it properly.)
- Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the regular semi-sweet chocolate chips, trying to spread evenly through cookie dough..
- Make balls of cookie dough, about 1 inch wide or a little bit less. After making the shape of ball, press about six M&Ms on the top of the cookie. I usually put one in the middle, and the rest
- spread out in a circle, making a flower design. You have to kind of tuck the M&Ms in the dough to make sure they stay in place. I like to use a variety of colors on each cookie.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
