I don’t know about you, but I like my cookies to be soft, not hard and crunchy, and this recipe guarantees a soft Christmas cookie every time.
- Christmas cookies, first get out a large bowl and cream together the butter, brown sugar, and sugar for 1-2 minutes or until it’s fluffy. You can use a hand mixer or a stand mixer. Then, add the vanilla and egg and mix it all together.Â
- In a separate bowl, whisk together the flour, vanilla pudding mix, salt, and baking soda.Â
- Mix the dry ingredients into the wet ingredients until it’s all mixed together. Next, stir in almost all of the chocolate chips. (Save some for decorating later.) Cover the dough and put in the fridge to chill for at least 1 hour.Â
- While the cookie dough chills, preheat oven to 350 and very lightly grease a baking sheet. (I use a light misting of cooking spray, then wipe it off with a paper towel.)Â
- Take the dough out of the fridge. Roll about 3 tablespoons of cookie dough per cookie into a ball (about the size of a golf ball) and place on prepared baking sheet.Â
- Gently press the remaining chocolate chips and the M&Ms into the cookie dough balls (this makes sure you can see the chips and the M&Ms after they bake!).
- Put these soft cookies in the oven for 9-12 minutes or until they are set but still slightly underdone. Allow the cookies to cool for at least 10 minutes on the baking sheet, then transfer to a cooling rack to finish cooling completely.Â
- Store in airtight container at room temperature.
