Boo-tterscotch M&M Cookies

Serves: 20 Cooking Time: 11-minutes
6 tablespoons unsalted butter, room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
1/4 cup egg substitute (or 1 egg), room temperature
3/4 teaspoon imitation vanilla extract
1/4 teaspoon butter extract
1 1/2 cups all-purpose flour
3 tablespoons instant vanilla pudding mix (not Cook and Serve--see picture for reference), DRY
pinch of nutmeg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup semi sweet chocolate chips
1 cup Boo-tterscotch M&M's
Preheat oven to 350-degrees. Line two baking sheets with parchment paper and set aside.
2. In the bowl of an electric mixer, cream your butter on medium until pale and glossy in color. Scrape down the sides of the bowl and add both sugars. Cream mixture until light and fluffy. Add egg, vanilla extract (I used imitation because it gives it a more bakery flavor, but you can use regular vanilla extract) and butter extract to the sugar mixture. Mix until combined. With the mixer on low, slowly add the flour, DRY pudding mix, baking soda, nutmeg and salt. Mix on low until just barely combined. You do not want to over mix your dough! Remove the bowl from the mixer and stir in the chocolate chips and Boo-tterstoch M&M's by hand.
3. Use a medium sized cookie scoop to scoop dough onto prepared baking sheets. Place cookie dough balls at least a few inches apart.
4. Bake in 350-degree oven for 10-12 minutes, or until cooked through (may depend on how big or small you make your cookies). Let cookies cool and set on the cookie sheet before transferring cookies to a wire rack to finish cooling.

Store cookies in air tight container at room temperature.

On photo: WL-992016 SUSHI/CANAPE DISH 14″ X 5.5″ | 36 X 14 CM
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