Chocolate Chip M&M Pudding Cookies (2024)

FAQs

Can you use regular M&Ms for baking? ›

Mini M&Ms: You can use any M&Ms, but I recommend mini so there's more in each bite. If the M&Ms are larger, such as peanut M&Ms or peanut butter M&Ms, roughly chop them first. If desired, grab an extra 2 Tablespoons of M&Ms and press a few into the top of each cookie when they're warm from the oven.

If your M&Ms keep cracking or losing their shape while baking, try using mini M&Ms. These are smaller and less likely to melt, which is why they're my favorite for this recipe. You can also try freezing your M&Ms before adding them to the dough which will also help them to retain their shape while baking.

Sugar: Using white sugar or corn syrup in a cookie produces a crisp end product. Corn syrup also browns more readily than some other sugars. Egg: Recipes without egg will yield a flatter, crisper cookie with more spread.

Use mini M&Ms. If you reach for the regular size M&Ms, you'll only fit, like, 2 in each cookie. Each mini cookie needs to be full of festive M&Ms, so mini size is best.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Make sure you gently stir them into the dough with a spatula. Don't over mix. Some of the chocolate candies might melt and bleed a little while baking and that is ok. When the cookies come out of the oven, I like to gently press a few M&M's on top of the cookies to make them extra pretty.

It's actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom. Sugar bloom happens when moisture comes in contact with the chocolate - it dissolves the sugar crystals on the chocolate's surface, leaving a white, powdery look.

That being said, don't go overboard. "Don't leave the M&M's in the microwave for longer than 10-15 seconds," said Contreras. "If left in longer, the chocolate will burn and seize making it hard and not able to remelt."

Butter gives flavor, tenderness and flaky layers to baked goods. It can also bring a bit of structure and rise. For instance, a chocolate chip cookie dough incorporates butter and sugar to incorporate air into the final result.

What is a drop cookie? ›

noun. a cookie made by dropping batter from a spoon onto a cookie sheet for baking.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Use butter instead of margarine or oil.

It'll add moisture, layers, and super-rich flavor to your already-tasty cookies! Just follow the instructions on the box but replace the margarine or oil the recipe calls for with an equal amount of unsalted butter.

For best results, Serious Eats recommends adding one extra yolk per whole egg the recipe calls for. Balance here is important, because too much egg yolk will incorporate too much moisture, rendering your batch spongy and cakelike rather than the texture of a traditional cookie.

Can I use normal chocolate instead of baking chocolate? Yes, normal eating chocolate can widely be used as a substitute for baking chocolate in almost any recipe. However, due to the fact that eating chocolate already has quite a bit of sugar added to it, you may want to reduce the sugar in your recipe accordingly.

How do M&Ms not melt in baking? The hard candy coating prevents the chocolate from melting out during baking. But if you bite into a cookie while still hot, the chocolate inside will be melted.

The classic milk chocolate M&M's have the same formula for each piece of candy: a hard, colorful candy shell with a milk chocolate filling. The candy shells aren't color-coded according to flavor, so each piece should taste exactly the same—though of course, many M&M's have different centers.

Yes, for just about any chocolate chip cookie recipe, you can replace some or all of the chocolate chips with M&M's. Personally, we think they are best with both chocolate chips & M&M's.