Some thick, very M&M-filled cookies to cheer you through the will-it, won’t-it weather of early spring.

Ingredients:

• 3/4 cup butter, room temperature
• 1 cup light brown sugar, packed
• 1 egg
• 1 tsp vanilla
• 1 (3.4 oz) box Instant Vanilla Pudding Mix
• 3/4 tsp baking soda
• 1 tsp kosher salt
• 2 cup flour
• 1 1/2 cup Mini M&Ms

Preheat oven to 350 degrees. Line baking sheets with parchment or silpats.

In a large bowl, beat together the butter and brown sugar.

Add the egg and vanilla, and beat until smooth.

Add the pudding mix, baking soda, and salt, and beat again until combined.

Beat in the flour until just combined, then stir in the 1 1/2 cups M&Ms by hand.

Using a large dough scoop, scoop dough onto the lined sheets, spacing 2 inches apart.

These were going into the freezer, so didn’t need spacing.

Bake 9-11 minutes until the edges just start to turn golden. If desired, add a few more M&Ms on top of each cookie when they’re straight out of the oven. Cool on the sheets 3-4 minutes, then transfer to a wire rack to cool completely.

I froze scooped out the dough onto a sheet, froze them, and cooked up a few in toaster oven at a time, and ate them without any cooling involved in the process.

Mini M&M Cookies

From Cookies & Cups.

• 3/4 cup butter, room temperature
• 1 cup light brown sugar, packed
• 1 egg
• 1 tsp vanilla
• 1 (3.4 oz) box Instant Vanilla Pudding Mix
• 3/4 tsp baking soda
• 1 tsp kosher salt
• 2 cup flour
• 1 1/2 cup Mini M&Ms

Preheat oven to 350 degrees. Line baking sheets with parchment or silpats.

In a large bowl, beat together the butter and brown sugar. Add the egg and vanilla, and beat until smooth. Add the pudding mix, baking soda, and salt, and beat again until combined. Beat in the flour until just combined, then stir in the 1 1/2 cups M&Ms by hand.

Using a large dough scoop, scoop dough onto the lined sheets, spacing 2 inches apart. Bake 9-11 minutes until the edges just start to turn golden. If desired, add a few more M&Ms on top of each cookie when they’re straight out of the oven. Cool on the sheets 3-4 minutes, then transfer to a wire rack to cool completely.