These Valentine's cookies are soft, chewy, and packed with chocolate and festive colors. Every batch tastes incredible and makes about 48 cookies so there's plenty to go around!
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
In a bowl, whisk together the flour, pudding dry mix, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy.
Add in the vanilla and eggs, and mix to distribute.
Add the dry ingredients to the bowl of egg mixture and mix until well combined. You may need to use your hands to help mix it in. the dough will be thick.
Fold in most of the chocolate chips, sprinkles, and M&Ms. Reserve the rest for later.
Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
Sprinkle your reserved sprinkles over the top of the dough balls.
Bake the cookies for 10 minutes until the edges look set.
Immediately after removing the cookies from the oven top the cookies with some remaining chocolate chips and M&Ms. I like to chop my M&Ms for a nicer appearance.
Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.
Continue until all cookies have been cooked and cooled.
Notes
Use a large mixing bowl.
Incorporate M&Ms, chocolate chips, and sprinkles with dough hooks on an electric mixer.
Let cookies sit on baking sheet for 2 minutes after baking.
Chill dough in freezer or fridge before baking.
Freeze dough balls or cooled cookies in an airtight container for up to 3 months.
Substitution: Replace Oreo pudding mix with 3.4-ounce box of vanilla pudding mixed with 4 crushed Oreos. Alternatively, use cheesecake, chocolate, vanilla, or banana cream pudding flavors.