1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 box (3.4 ounces) INSTANT Vanilla Pudding Mix (just the mix, don’t make the pudding)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all purpose flour
1/4 cup red and blue sprinkles (or any colors)
3/4 cup 4th of July M&Ms (or any color of M&M)
1. Note: This dough requires chilling.
2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
If you have trouble finding the 4th of July M&Ms, check in the regular candy aisle, that’s where I found mine. You can substitute and color or flavor M&M you want for these cookies!