Design Eat Repeat

0 In a large mixing bowl, cream together softened unsalted butter ([adjustable]¾ cup, i.e., 1 ½ sticks), granulated sugar (½ cup), and light brown sugar (½ cup[/adjustable]) with an electric mixer for 30 seconds. Add egg ([adjustable]1 large[/adjustable]) and stir until combined.
1 On low speed, add in vanilla extract ([adjustable]¾ teaspoon[adjustable]) and instant vanilla pudding mix ([adjustable]1[/adjustable], 3.5-ounce box). Add baking soda ([adjustable]¾ teaspoon[/adjustable]) and stir for 10 seconds. Slowly add in all-purpose flour ([adjustable]1 ½ cups[/adjustable]) and mix for 30 seconds, or until the dough is combined. On low speed, add in crushed peanut butter egg M&M's ([adjustable]½ cup) and mini semi-sweet chocolate chips (½ cup[/adjustable]) and mix until incorporated.
2 Scoop and roll into 3-tablespoon sized balls and place on a parchment-covered baking sheet. Press each dough ball into a 3" egg shaped cookie cutter, flattening out the tops of each cookie so they look like smooth, thick dough eggs. Place pan in the refrigerator for 1 hour to chill.
3 Bake at 350℉ for 10-12 minutes or until edges start to brown (mine took about 12 minutes, but you will want to watch your oven for doneness).
4 Immediately after removing from the oven, press whole peanut butter M&M eggs ([adjustable]½ cup[/adjustable]) into the tops of each one. Allow for the cookies to continue to cool on baking sheet for 5-10 minutes until removing cookies from the baking sheet.