Spring Time Chocolate Chip Cookies
I took my favorite chocolate chip cookie recipe and added some pastel colored M&Ms for a fun spring-inspired sweet treat.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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