Halloween Chocolate M&M Cookies
Enchanting soft and chewy chocolate cookies stuffed with hauntingly vibrant Halloween Ghoul's Mix Milk Chocolate M&M's candies.
Ingredients
- 2 and ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 (3.9-ounce) box chocolate fudge instant pudding mix¹ ¹
- 1 and ½ cups Halloween Ghoul's Mix Milk Chocolate Candies, divided
Instructions
- In a medium-size bowl, whisk together flour and baking soda. Set aside.
- In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add eggs and vanilla extract; mix until combined.
- Scrape down the sides of the bowl, add cocoa powder and pudding mix; mix on low speed until combined. Add flour mixture; mix on low speed until combined.
- Gently fold in 1 cup of Halloween Ghoul's Mix Milk Chocolate Candies.
- Scoop dough into heaping tablespoon rounds, or use a #50 disher to scoop balls of dough. Press a couple of remaining M&M's Chocolate Candies into the tops of the dough balls.
- Place balls of dough on a tray or baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours. Do not bake cookies without chilling as they are prone to spreading.
- Preheat oven to 350F degrees.
- Place rounds of dough on a silicone mat/parchment paper lined baking sheet 2" apart.
- Bake 10-12 minutes or until edges have set. Do not overbake, which is easy to do with chocolate cookies.
- Cool cookies on a baking sheet on a wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Halloween Chocolate M&M Cookies should be stored in an airtight container and will keep for 4+ days.
¹ You want a 3.7-3.9 ounce package of instant pudding mix NOT sugar-free or cook & serve. You're also NOT making the pudding, just using the dry mix in the batter.
