Irresistible Soft Batch MM Cookies

Soft Batch MM Chocolate Chip Pudding Cookies Recipe: The Only Recipe You’ll Ever Need

If you’re craving the ultimate chewy and soft batch MM chocolate chip pudding cookies recipe that stays fresh and irresistible for days, you’re in the right place. Picture this: a busy afternoon baking session turns into pure joy with cookies that boast an extra-moist texture thanks to the secret pudding magic. This soft batch MM chocolate chip pudding cookies recipe from cookinwithlalyta.com is designed for home bakers who want foolproof results every time. Right from the start, the inclusion of instant pudding mix ensures your treats are softer, chewier, and more flavorful than any ordinary cookie—making it the go-to choice for families and cookie enthusiasts alike.

Imagine biting into these soft batch MM chocolate chip pudding cookies recipe delights: the first crunch gives way to a pillowy softness, with bursts of semisweet chocolate chips and colorful M&M’s candies providing sweet, melty surprises in every mouthful. The aroma of vanilla and butter wafts through your kitchen, creating an inviting warmth that draws everyone in. These cookies aren’t just baked; they’re crafted for that perfect balance of crisp edges and a tender, almost cloud-like center, ensuring each bite is a textural dream that keeps you coming back for more.

What sets this soft batch MM chocolate chip pudding cookies recipe apart is the expertise of Chef Lalybeth, whose years of testing and perfecting recipes on cookinwithlalyta.com guarantee success for even novice bakers. You’ll discover the Chef’s Secret that elevates these cookies to legendary status, along with pro tips, ingredient spotlights, and answers to common questions like variations and storage. By the end, you’ll feel empowered to bake with confidence, creating treats that wow your loved ones and become a staple in your dessert repertoire.

Why This Soft Batch MM Chocolate Chip Pudding Cookies Recipe is a Game-Changer

The Chef’s Secret lies in the instant vanilla pudding mix, which infuses the dough with extra moisture for that signature pudding-enhanced softness. This isn’t just any soft batch MM chocolate chip pudding cookies recipe; the pudding mix acts as a moisture-retaining agent, preventing the cookies from drying out and ensuring they remain chewy for days. By incorporating this simple ingredient, Chef Lalybeth has transformed a classic cookie into something extraordinary, making it a standout on cookinwithlalyta.com.

Unbeatable Texture: The science behind these cookies’ soft batch MM chocolate chip pudding cookies recipe texture is all about the pudding’s starches and sugars, which interact with the butter and eggs to create a tender crumb. This results in cookies that are soft on the inside with just the right edge crispness, thanks to the balanced baking soda and flour ratio that promotes even rising without over-spreading.

Foolproof for a Reason: This recipe has been tested multiple times in real home kitchens to ensure consistent results. Whether you’re a beginner or a pro, the clear instructions and tips make this soft batch MM chocolate chip pudding cookies recipe reliable, eliminating common pitfalls like tough cookies or uneven baking.

Ingredient Spotlight: Quality Makes the Difference

Start with 1 cup unsalted butter, softened: This forms the base of your soft batch MM chocolate chip pudding cookies recipe, providing richness and creaminess. Use high-quality, European-style butter for its higher fat content, which enhances flavor and texture. If substituting, opt for salted butter but reduce the added salt by half to avoid over-salting.

Next, 3/4 cup granulated sugar: This sweetens the dough and aids in browning, giving your soft batch MM chocolate chip pudding cookies recipe that irresistible caramelized edge. Choose pure cane sugar for better crystallization; a substitution like coconut sugar can work, but it may add a subtle nutty flavor that alters the classic taste slightly.

Then, 3/4 cup packed brown sugar: It adds moisture and a deep molasses note, contributing to the chewy texture in this soft batch MM chocolate chip pudding cookies recipe. Always pack it tightly for accurate measurement; if you’re out, dark brown sugar can replace it, intensifying the flavor for a richer profile.

Don’t overlook 1 package (3.4 oz) instant vanilla pudding mix: This is the hero for pudding-enhanced softness, locking in moisture for tender cookies. Quality matters here—go for a name-brand mix for consistent results; for a twist, try cheesecake-flavored pudding, but note it will change the vanilla-forward taste of your soft batch MM chocolate chip pudding cookies recipe.

Incorporate 2 large eggs: They bind the ingredients and add structure, while their proteins help with rising. Fresh, room-temperature eggs work best; if needed, substitute with flax eggs for a vegan version, though this may affect the texture in your soft batch MM chocolate chip pudding cookies recipe.

Add 1 teaspoon vanilla extract: This enhances the overall flavor, making your soft batch MM chocolate chip pudding cookies recipe authentically delicious. Always use pure extract for real depth; imitation can be substituted, but it lacks the nuanced taste that elevates the cookies.

Use 2 1/4 cups all-purpose flour: It provides the structure needed for the perfect cookie shape in this soft batch MM chocolate chip pudding cookies recipe. Opt for unbleached flour for better quality; a gluten-free blend can replace it, ensuring it’s a 1:1 substitute to maintain the chewy consistency.

Include 1 teaspoon baking soda: This leavening agent helps the cookies rise and spread evenly, crucial for the soft batch MM chocolate chip pudding cookies recipe texture. Fresh baking soda is key—test its potency; baking powder can substitute in a pinch, but use half the amount to avoid excess rise.

Add 1/2 teaspoon salt: It balances sweetness and enhances flavors in your soft batch MM chocolate chip pudding cookies recipe. Kosher salt is ideal for its purity; if substituting, sea salt works, but measure carefully to prevent overpowering the delicate taste.

Fold in 1 cup semisweet chocolate chips: These deliver melty goodness and chocolate intensity. Choose high-cocoa chips for quality; dark chocolate chips can replace them for a less sweet version, adapting to your preferences in this soft batch MM chocolate chip pudding cookies recipe.

Finally, 1 cup M&M’s candies: They add colorful fun and bursts of chocolate in every bite of your soft batch MM chocolate chip pudding cookies recipe. For the best visual appeal, use original M&M’s; mini chocolate chips can substitute if you’re out, though they’ll lack the candy shell crunch.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.

Pro Tip: Always use an oven thermometer to verify the temperature, as inaccurate heat can affect the softness of your soft batch MM chocolate chip pudding cookies recipe—aim for precise preheating to avoid underbaked centers.

Step 2: Cream the Butter and Sugars

In a large bowl, cream together 1 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until the mixture is light and fluffy, which typically takes 2-3 minutes with an electric mixer.

Common Mistake to Avoid: Overmixing at this stage can incorporate too much air, leading to cookies that spread too much; mix just until combined to maintain the perfect shape in your soft batch MM chocolate chip pudding cookies recipe.

Step 3: Beat in the Pudding Mix, Eggs, and Vanilla

Beat in the 3.4 oz package of instant vanilla pudding mix, 2 large eggs, and 1 teaspoon vanilla extract until everything is well combined and smooth.

Pro Tip: Ensure all ingredients are at room temperature for even incorporation; this step is key to the pudding-enhanced softness that defines your soft batch MM chocolate chip pudding cookies recipe.

Step 4: Whisk the Dry Ingredients

In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until fully blended.

Common Mistake to Avoid: Forgetting to whisk thoroughly can result in uneven baking; make sure the baking soda is distributed evenly for consistent rise in your soft batch MM chocolate chip pudding cookies recipe.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.

Pro Tip: Add the flour in stages and mix by hand for the last few turns to prevent gluten development, preserving the chewy texture of your soft batch MM chocolate chip pudding cookies recipe.

Step 6: Fold in the Add-Ins

Fold in 1 cup semisweet chocolate chips and 1 cup M&M’s candies gently until evenly distributed throughout the dough.

Common Mistake to Avoid: Overfolding can crush the candies; handle the dough lightly to keep the M&M’s intact for that fun pop in your soft batch MM chocolate chip pudding cookies recipe.

Step 7: Scoop the Dough

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Pro Tip: Use a cookie scoop for uniform sizes, ensuring all cookies bake evenly and achieve the ideal soft batch MM chocolate chip pudding cookies recipe consistency.

Step 8: Bake the Cookies

Bake for 10-12 minutes or until the edges are lightly golden, watching closely to prevent overbaking.

Common Mistake to Avoid: Baking too long will make them crisp; pull them out when the centers are still soft for the signature chewiness of your soft batch MM chocolate chip pudding cookies recipe.

Step 9: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tip: This resting period lets the cookies set without becoming brittle, locking in the pudding-enhanced softness for your soft batch MM chocolate chip pudding cookies recipe.

Serving & Presentation

Elevate your soft batch MM chocolate chip pudding cookies recipe by presenting them on a rustic wooden platter with a sprinkle of powdered sugar for a simple yet elegant touch. For creative plating, stack them in a pyramid and pair with a scoop of vanilla ice cream to highlight their chewy texture. These cookies complement afternoon tea, kids’ parties, or even as a topping for milkshakes, adding a burst of color from the M&M’s. For a full dessert spread, serve alongside fresh fruit like strawberries to balance the sweetness, making your soft batch MM chocolate chip pudding cookies recipe the star of any gathering.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the dough up to 3 days in advance by mixing all ingredients except the chocolate chips and M&M’s, then refrigerate in an airtight container. When ready, fold in the add-ins and bake as directed for fresh soft batch MM chocolate chip pudding cookies recipe results.

Storing Leftovers: Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their softness. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months, preserving the quality of your soft batch MM chocolate chip pudding cookies recipe.

The Best Way to Reheat: To restore the original texture, warm frozen or stored cookies in a 300°F oven for 5 minutes, or microwave for 10-15 seconds. This method revives the pudding-enhanced softness without making them soggy in your soft batch MM chocolate chip pudding cookies recipe.

Frequently Asked Questions (FAQ)

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Soft Batch M&M Chocolate Chip Pudding Cookies

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• Author: Chef Lalybeth
• Total Time: 25 minutes
• Yield: 24 cookies 1x

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Description

These soft batch M&M chocolate chip pudding cookies are chewy, flavorful treats made with instant pudding mix for extra moisture.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup M&M's candies

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the pudding mix, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips and M&M's.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For softer cookies, avoid overbaking and store in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 150
• Sugar: 14g
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g