Preparation Steps

• In a large mixing bowl, use a hand mixer or stand mixer to combine softened butter, brown sugar, and white sugar. Mix until smooth and fluffy, about 2 minutes.
• Beat in the eggs, egg yolk, vanilla extract, and the full box of vanilla instant pudding mix until smooth.
• With the mixer on low speed, gradually add in the flour, baking soda, and salt until just combined.
• Stir in chocolate chunks, mini marshmallows, red and green M&Ms, and crushed pretzels by hand until evenly distributed.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Preheat oven to 350°F and line baking sheets with parchment paper.
• Scoop about 3 tablespoons of dough per cookie and roll into balls. Place on prepared baking sheets with 2-inch spacing.
• Bake for 12-14 minutes until the edges are set and tops are golden brown.
• Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
• Serve and enjoy! Store in an airtight container for up to 1 week or freeze for up to 3 months.