M&M Butterscotch Pudding Cookies

My church is having a potluck dinner tonight, and I got lucky as I was assigned desserts. If I had to make a main dish, I would be REAL mad. However, thanks to my last name, I get to treat you all to some incredibly chunky and fluffy and AMAZING cookies. Like these things are packed with butterscotch chips AND M&M’s. As in you can’t avoid a chunk of one of those things even if you tried, but let’s be real, why would you try that insanity? These are going to be a hit and I’m going to win the potluck because it’s a contest, duh.

M&M Butterscotch Pudding Cookies

Yield: about 3 dozen cookies
Prep Time: 1 hour 20 minutes         Cook Time: 8-10 minutes

What you need:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup lightly packed brown sugar
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3.4 oz box instant butterscotch pudding mix
• 2 cups M&M candies (the contents of a 12.6 oz bag)
• 1 cup butterscotch chips

Directions:

• Cream the butter and sugar together in a large bowl with a hand mixer
• Add the eggs and vanilla, mix well
• In a separate bowl, mix the  flour, salt, pudding mix, and baking soda together. Slowly add the dry mix into the wet ingredients, mixing well each time
• Add the M&M’s and butterscotch chips, stir with a spoon or a hand mixer on low. The dough will be very thick and chunky, keep mixing until everything is well incorporated
• Refrigerate the dough for at least an hour to help the flavors come together
• Preheat the oven to 375, line a baking sheet with parchment paper
• Remember when I said you should make mounds with your dough? Don’t do that here, the dough is chunky and fluffy so you’re cookies come out really puffy. INSTEAD, take a heaping tablespoon of dough and roll it into a ball
• Cook for 8-10 minutes being careful not to overcook
• Let cookies sit for 2-3 minutes before removing from baking sheet to cool

This recipe is adapted from Inside Bru Crew Life.