Delicious bakery-style M&Ms Chocolate Chip Cookies are ultra soft and chewy on the inside with a slight crisp on the outside. Loaded with chocolate chips and packed with M&Ms takes these chocolate cookies from ordinary to extraordinary!
In large mixing bowl of your KitchenAid or other mixer, cream butter and sugar until light.
Add vanilla and eggs and continue to beat until light and fluffy, about 3 minutes.
In separate bowl, combine flour, dry pudding mix, baking soda, cream of tartar and salt.
Add slowly to creamed mixture until well incorporated.
Stir in 1 cup M&Ms and chocolate chips.
At this point you can either refrigerate dough in 2 large balls wrapped in plastic wrap or form into cookies using a small to medium cookie scoop, place on silpat or parchment lined baking sheets.
Place in refrigerator and chill for at least 3 hours.
When ready to bake, preheat oven to 350 degrees.
Place cookies on a room temperature cookie sheet lined with silpat or parchment paper (I just move mine from the cold cookie sheet to a room temperature one on the silpat). Press down slightly and top with extra M&Ms.
Bake 11-13 minutes depending on size of your cookie. Mine took about 12 minutes. They should be slightly brown around the edges and just starting to brown on the top. Let cool on cookie sheets on wire rack.
Store in airtight container.
Notes
Total time does not include chill time. Note: If you want to make only a few cookies, you can freeze the uncooked cookies and just take out as many as you want then bake. Perfect for when you get that sweet craving.