#HousefulOfCookies: Ready for you, Santa!

I miss baking, which I used to do much more frequently.

Thanks to Natasha and #HousefulOfCookies, I’m back in the baking business, at least for one batch of Soft and Chewy M&M Chocolate Chip Cookies.

I’m sharing a recipe from Averie Cooks, and hope you’ll join ALL the bloggers in the hop. You’ll be well-prepared for any cookie exchanges you have on tap in December AND for any visitors who hail from the North Pole!

Here’s what “getting back in business” looks like:

Here’s what “getting back in business” tastes like:

And the recipe:

Soft and Chewy M&M Chocolate Chip Cookies (by Averie Cooks)

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

1/2 cup brown sugar, packed (1/4 cup light and 1/4 cup dark is ideal)

1/4 cup granulated sugar

1 large egg

2 tsp. vanilla extract

1 1/4 cups all-purpose flour

1/4 cup instant vanilla pudding mix

1/2 tsp. baking soda

1/4 tsp. salt, or to taste

3/4 cup M&Ms, plus more for adding to the mounds of dough

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

Directions:

1. To the bowl of a stand mixer fitted with the paddle attachment (I used a large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (DRY – not made into pudding!), baking soda, salt, and beat on low speed until just combined, about 1 minute.
3. Add the M&M’s, chocolate chips, and beat on low speed until just combined, about 30 seconds (I hand-stirred this — I don’t think my mixer was up to it!).
4. Form 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip — Place a few M&Ms 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. (I used red and green for the holidays.)
5. Place mounds on a large plate or tray, cover with plastic wrap, 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. (Note — don’t be like me and read this part at 9 pm! OOPS.)
6. 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 (Averie does 8 cookies per sheet) and bake for about 10 to 11 minutes, or 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. It is not necessary to use a rack.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

And here’s what “I’m ready for ya, Santa” looks like:

What’s YOUR favorite holiday cookie?

Paula Kiger

Wife of one, Mom of two, Friend of many. My pronouns are she/her/hers.