This is my second year participating in the Great Food Blogger Cookie Swap and I loved it. The proceeds from this swap go to Cookies for Kids Cancer. I enjoy being a part of this and raising money and awareness for a great cause.
This year I made M&M Pudding Cookies and they were so delicious I didn’t want to send them off. I received some delicious cookies as well, Peanut Butter Smores, Peanut Butter Cup Snickerdoodles, and Caramel Stuffed Snickerdoodles. I loved them all, but the Caramel Snickerdoodles from Southern Fatty were my favorite, so soft and caramelly.
M&M Pudding Cookies
Combine flour, baking soda, and salt together. Set aside.
Cream together butter and sugars until very smooth.
Add in pudding, eggs, egg yolk and vanilla. Beat on medium for about 2 minutes until well combined.
Add in dry ingredients a little at a time. Mixing until well combined.
Fold in M&Ms. It would be better to do this with a spataul to reduce breaking, but I used a medium speed for about 45 seconds in the mixer to get them all throughout.
Now this is IMPORTANT- Chill your dough. Wrap in plastic wrap and chill for at least 2 hours. This helps with the texture.
About 10 minutes before you are ready to bake pull out the dough, so it will be easier to work with.
Scoop out about 1 ½ tablespoons and place on a sprayed, parchment lined, or silicone mat lined cookie sheet. Make sure they are about 2 inches apart, they don't spread a lot but you don't want them to touch.
Bake at 350 for 12-15 minutes. Let them sit on the pan and cool a couple minutes, this really helps them set up and not fall apart on the rack.