Velvet M&M Sweetheart Cookies 💖
These delightful Velvet M&M Sweetheart Cookies are perfect for sharing the love! Soft, chewy, and packed with chocolate chips and colorful M&M's, they're sure to be a hit.
Equipment
- Mixing Bowl
- Baking Sheet
- Silicone mat or parchment paper
- Wire Rack
Ingredients
- 0.75 cup unsalted butter softened (1 ½ sticks)
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 0.25 cup instant vanilla pudding mix
- 1 tsp baking soda
- pinch salt optional, to taste
- 0.75 cup semi-sweet chocolate chips
- 1.25 cups milk chocolate M&M’s divided (3/4 cup for dough, 1/2 cup for topping)
Instructions
- 1. Cream the Sweet Base: In a spacious mixing bowl, combine the softened butter with both the light brown sugar and granulated sugar. Add the egg and vanilla extract. Beat these ingredients together on medium-high speed for about 4 minutes until the mixture is beautifully creamy and well combined. Don't forget to pause and scrape down the sides of the bowl to ensure everything gets perfectly mixed.
- 2. Blend in the Dry Goodness: Gradually add the all-purpose flour, instant vanilla pudding mix, baking soda, and your optional pinch of salt to the wet mixture. Mix on a low speed just until everything comes together and is barely combined—overmixing can make cookies tough! Scrape the sides of the bowl once more.
- 3. Fold in the Festive Add-ins: Gently incorporate the semi-sweet chocolate chips and ¾ cup of the M&M’s into your cookie dough. Mix on low speed for only about 30 seconds, just enough to distribute them evenly throughout the dough.
- 4. Shape and Adorn for Love: Using a ¼-cup scoop or your hands, form about 15 equally sized mounds of dough. Roll each into a ball, then lightly flatten it. For that extra pop of color and charm, press an additional tablespoon of M&M’s onto the top of each cookie mound before chilling.
- 5. Chill for Perfect Texture: Arrange your shaped cookie dough mounds on a large plate or tray. Cover them tightly with plastic wrap and refrigerate for a minimum of 2 hours. This crucial step helps prevent spreading and ensures your cookies are wonderfully thick and soft. You can even store the dough in the fridge for up to 5 days, making it perfect for fresh-baked cookies anytime!
- 6. Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper to prevent sticking. Place the chilled cookie dough mounds onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart.
- 7. Bake to Golden Perfection: Bake for approximately 11 minutes. The cookies are ready when their edges appear set, but their centers still look slightly soft, a bit pale, and glossy. Remember, they will continue to firm up as they cool, so don’t overbake!
- 8. Cool and Savor: Allow the cookies to cool on the baking sheet for about 10 minutes. This allows them to finish setting and develop that perfect soft, chewy texture. Then, transfer them to a wire rack to cool completely, or enjoy them warm for a truly comforting treat!
Notes
For a lighter option, consider using a sugar-free or low-sugar instant vanilla pudding mix. Ensure it's 'instant' and not 'cook and serve' pudding.
Nutrition Information (per serving):
Calories: 360
Total Carbs: 44g
Net Carbs: 42g
Fats: 18g
Protein: 5g
Calories: 360
Total Carbs: 44g
Net Carbs: 42g
Fats: 18g
Protein: 5g
