Servings: 24 COOKIES

1/2 cup 113g unsalted butter, softened ½ cup 113g unsalted butter, softened
3/4 cup 129g brown sugar, packed ¾ cup 129g brown sugar, packed
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 large egg 1 large egg
1 box — 3.4 ounces/96g Instant Vanilla Pudding Mix 1 box - 3.4 ounces/96g Instant Vanilla Pudding Mix
1/2 teaspoon baking soda ½ teaspoon baking soda
1/4 teaspoon salt ¼ teaspoon salt
1 1/4 cups 155g all purpose flour 1 ¼ cups 155g all purpose flour
1 cup 195g pastel colored M&Ms 1 cup 195g pastel colored M&Ms
1/2 cup 76g pastel sprinkles ½ cup 76g pastel sprinkles

Note: This dough requires chilling.
Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes. I chilled mine for 2 hours.
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. I used silicone mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9 to 11 minutes or until the edges just start to turn brown. I baked mine for 11 minutes. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

I weighed flour, brown sugar, and M & Ms. I used a jar of rainbow sprinkles (3.25 oz) from the Dollar store (see photo) and had a few left over in the bottle after measuring 1/2 cup.  I weighed flour, brown sugar, and M & Ms. I used a jar of rainbow sprinkles (3.25 oz) from the Dollar store (see photo) and had a few left over in the bottle after measuring ½ cup.