M&M's Cookies

INGREDIENTS:

1/2 cup unsalted butter, softened (1 stick)

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/4 cup instant vanilla pudding mix 

1/2 teaspoon baking soda

1/4 teaspoon salt, or to taste

3/4 cup M&M'S, plus more for adding to dough mounds

1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds

DIRECTIONS:

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined, about 1 minute.

Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form mounds of dough, roll into balls, and flatten slightly. Place a few M&M'S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. 

Allow cookies to cool on baking sheet for about 10 minutes before serving.