Puffy M&M Cookies

I Love Puffy Chewy doughy cookies. That's why Ive always liked chocolate chip pudding cookies, but Ive always thought the main pudding chip recipe was a little too flat for what I like. I'm more into the Thick, chewy, doughy, puffy cookies. Luckily a lot of other bloggers like their cookies that way as well. Almost every current baking blogger has at some point tried to replicate the Levain Cookie and then Diana from TheChicLife started a new hype when she created a copycat recipe for Annie The Baker's Cookie Dough Balls. All of these Cookies have the same attributes, extra flour, and less baking time, which lead to a thick, chewy, doughy, puffy cookie. The cookies I made today turned out exactly how I was hoping they would. They're basically the original pudding chip cookie recipe with the addition of extra flour a specification for reduced baking time. I got this recipe from penniesonaplatter.com and then modified it just slightly. These are definitely thick doughy and puffy cookies. Of course Brooklyn Bently and Caleb loved them (they're kids,) so did I, so did everyone in my household. If u like thick, doughy, puffy cookies, you definitely need to try this recipe, its a no fail.

Puffy m&m Cookies
(original recipe here)

1 cup sugar
1/2 cup brown sugar
1 cup Crisco
2 eggs
2 tsp vanilla
1 (3.4 oz) package vanilla instant pudding mix
1/2 tsp salt
1 t baking soda
3 cups four
1 1/2 cups mini m&m's

In a large mixing bowl, beat the sugars & Crisco till creamy. Beat in the eggs, vanilla, pudding mix, baking soda, and salt; beat till light and fluffy. Gradually add the 3 cups of flour and then the m&m's. Mix till thoroughly combined. Roll dough into golfball-ish sized balls and bake on lightly greased cookie sheet for 8-10 minutes (do not overbake, these cookies are only good if underbaked.) Using plastic or rubber spatula, Remove cookies from cookie sheet to let cool. Makes 30 cookies.