I came up with this recipe after modifying this older version, which is itself a modified version of this original recipe.
The star ingredients
In my opinion my version is the best, but I mostly came up with it by being a bit of a cheapskate. As many of you bakers may have noticed, the prices of chocolate chips have really gone up recently. I believe that only a few months ago most chocolate chip brands were around $2 for a twelve ounce bag, now the same size has gone up to nearly $3! So when I went shopping for ingredients I decided to nix the chocolate chips all together and replaced them with M&M minis. (Baking M&Ms will also work, but they have recently disappeared from stores in my area, so I was unable to use them.) Personally I feel that using more M&Ms not only gives the cookies a fun look, but also adds a nice bit of crunch to the chewy texture.
Can’t you just smell them through the screen?
M&M Marshmallow Cookies
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups M&M minis (or baking M&Ms)
1 cup mini marshmallow
Directions
Preheat oven to 350°F. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the M&Ms and marshmallows. Drop dough by rounded spoonfuls onto an ungreased cookie sheets.
Bake for 12 minutes in the preheated oven until the edges are a golden brown.
Makes approximately 4 dozen cookies.
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