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These double chocolate chip cookies have become our family's holiday tradition. I started making them one Christmas Eve for Santa and now my kids insist we bake them all through December. With both milk and white chocolate plus those festive M&Ms they're like little bites of holiday joy.
What Makes These Extra Special
The secret to these cookies is instant pudding mix. It keeps them perfectly soft for days plus adds this amazing richness. They're so simple to make but look absolutely stunning on a holiday cookie platter. My neighbors now expect them every year.
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Here's What You'll Need
- Butter: Use unsalted butter at the right temperature for a rich, soft texture.
- Brown and granulated sugar: A blend for sweetness and moisture.
- Egg: Helps bind the ingredients and keep the cookies chewy.
- Vanilla pudding mix: Keeps the cookies soft and adds a subtle vanilla flavor.
- Flour: All-purpose flour provides structure.
- Baking soda: Ensures the cookies rise perfectly.
- Salt: Balances the sweetness.
- Milk and white chocolate chips: Double the chocolate for double the fun.
- M&Ms: Festive and colorful for holiday cheer.
Let's Start Baking
- Prepare the Dough
- Cream butter and sugars until fluffy, then mix in egg and vanilla. Whisk dry ingredients in a separate bowl and gradually combine with the wet mixture. Fold in most of the chocolate chips and M&Ms.
- Chill the Dough
- Cover the dough and refrigerate for at least 1 hour to enhance flavor and prevent spreading.
- Shape and Decorate
- Roll dough into balls and press additional chocolate chips and M&Ms into the tops for decoration.
- Bake
- Bake at 350°F for 9-12 minutes, allowing the cookies to cool on the baking sheet for 10 minutes before transferring to a rack.
My Secret for Soft Cookies
I always pull them out when they look slightly underbaked they'll set up perfectly as they cool. Keep a slice of bread in your cookie container it works like magic to keep them soft. That pudding mix is non negotiable it's what makes these cookies stay tender for days.
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Troubleshooting Tips
If your dough feels too dry just add a splash of milk or an extra egg white. I've learned to measure flour carefully and knead the dough gently to get that perfect texture. These little tricks make all the difference.
Mix Up The Look
Sometimes I use holiday sprinkles instead of M&Ms or match the colors to different celebrations. My daughter loves helping pick out different color combinations it's become our special baking tradition.
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Make Them Last
I always make extra dough to freeze it's such a lifesaver during busy holiday times. Just shape into balls before freezing then bake straight from frozen adding an extra minute or two. Fresh cookies anytime you need them.
A Cozy Holiday Touch
Sometimes I add a pinch of cinnamon or nutmeg to the dough it makes the whole house smell amazing while they bake. These warm spices with the chocolate just taste like Christmas to me.
Perfect for Sharing
These cookies make the sweetest gifts. I pack them in pretty holiday tins or cellophane bags with festive ribbons. Everyone always asks for the recipe which makes me so happy to share our family tradition.
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Frequently Asked Questions
- → Why use pudding mix?
Instant pudding mix keeps cookies soft and moist. Must use instant pudding, not cook and serve type.
- → Why chill the dough?
Chilling prevents cookies from spreading too much and develops better flavor. Don't skip this step.
- → Why add candies on top?
Adding M&Ms and chips on top before baking ensures they're visible in finished cookies for better presentation.
- → Can I freeze these?
Yes, freeze dough balls up to 3 months. Bake straight from frozen, adding 1-2 minutes to cook time.
Conclusion
Delightful holiday cookies that combine the rich flavors of chocolate with the soft texture created by pudding mix. Perfect for festive celebrations and sure to please Santa!