Soft M&M Chocolate Chip Cookies

3/4 cup unsalted butter, softened (1 1/2 sticks)
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 mix (not sugar-free and not ‘cook & serve’), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds

Directions:

• To the bowl of a stand mixer fitted with the paddle attachment (or massive bowl and electrical mixer) mix the butter, sugars, egg, vanilla, and beat on medium-high speed till creamed and well combined, regarding four minutes.

• Stop, scrape down the perimeters of the bowl, and add the flour, pudding combine (or cornstarch), bicarbonate of soda, nonmandatory salt, and beat on low speed till simply combined, regarding one minute.

• Stop, scrape down the perimeters of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and beat on low speed till simply combined, regarding thirty seconds.

• employing a massive cookie scoop, 1/4-cup live, or your hands, type fifteen equal-sized mounds of dough, roll into balls, and flatten slightly.

• Add regarding one tablespoon M&Ms to the highest of every dough mound.

• Place mounds on an oversized plate or receptacle, cowl with plasticwrap, and refrigerate for a minimum of a pair of hours, up to five days. don't bake with unchilled dough as a result of cookies can bake diluent, flatter, and be a lot of at risk of spreading.

• heat up kitchen appliance to 350F, line a baking sheet with a Silpat or spray with preparation spray. Place dough mounds on baking sheet, spaced a minimum of a pair of inches apart (I bake eight cookies per sheet) and bake for eleven minutes, or till edges have set and A-one ar simply set, though slightly undercooked, pale, and shiny within the center. Cookies arrange as they cool. enable cookies to chill on baking sheet for regarding ten minutes before serving. I allow them to cool on the baking sheet and don’t use a rack.

• Cookies can keep airtight at temperature for up to one week or within the Deepfreeze for up to six months. instead, unbaked cookie dough may be keep in AN airtight instrumentation within the white goods for up to five days, therefore think about baking solely as several cookies as desired and save the remaining dough to be baked within the future once desired.