2 cups chocolate chips (I do half milk, half semisweet)
1 1/4 cups mini M&M’s
Preheat oven to 350 degrees. Line cookie sheets with a silpat liner or parchment paper.
In the bowl of a stand mixer, mix butter, sugars, dry pudding mix and vanilla at high speed until light & fluffy. With mixer speed on low, add in eggs, continue on low speed until mixed well.
Add baking soda, flour and salt, mix on medium speed until combined.
Add chocolate chips and mix until combined. Gently fold Mini M&M’s by hand.
Using a cookie scoop, scoop dough (about 2 tablespoons) onto lined baking sheets about 2 inches apart (*gently press down with the palm of your hand if you want these cookies to flatten more while they bake).
Bake for 9-10 minutes, or until they barely begin to turn golden. Don’t over bake.
Allow to sit on cookie sheet for a couple minutes then transfer to a cooling rack.
It’s SO IMPORTANT for this recipe that when measuring your flour, you loosen/fluff it first, scoop it into your measuring cup with a spoon and then level it off with a knife. Don’t over measure your flour.
If you’re cookies come out thicker/puffier than you want, bang the cookie sheet on the counter a few times.