Spring Time Chocolate Chip Cookies

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 get 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.)



  • 4 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • approx 2 cups of Easter colored m&ms


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

  2. 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.)
  3. Beat in the instant pudding mix until blended. Stir in the eggs
    and vanilla.
  4. Blend in the flour mixture.
  5. Stir in the regular semi-sweet chocolate
    chips, trying to spread evenly through cookie dough..
  6. 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.
  7. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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