¾ cup unsalted butter, softened to room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup Hershey's white chocolate instant pudding mix
1 teaspoon baking soda
⅛ teaspoon salt
1½ cups M&M candies
PREPARATION
In the stand of an electric mixer, beat butter and sugars on medium high speed until light and fluffy. Add egg and vanilla and beat until smooth.
Gradually add flour, pudding mix, baking soda and salt and mix on low until fully combined.
Remove bowl from mixer and carefully fold in M&M candies until evenly distributed.
Cover and chill dough for at least an hour before baking.
To bake, preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or silicone baking mat.
Scoop golf ball sized mounds approximately two inches apart on cookie sheet and bake for 10 to 11 minutes until edges and bottoms are just slightly browned.
Cool for 5 minutes on pan before transferring to wire rack to cool completely. Store in airtight container for up to one week.
Recipe by Bake Love Give at http://bakelovegive.com/white-chocolate-pudding-mm-cookies/