These M&M pudding cookies have the softest vanilla pudding cookie base. They have chewy edges and a thick gooey center! Follow my no-fail tips to make them perfect every time, just like the famous chocolate chip pudding cookies. Customize the M&M colors for holidays to make them year round!
Looking for more cookies? Try pistachio pudding cookies, chocolate chip pudding cookies, or edible cookie dough!
Ingredients You Need
Here are the simple ingredients to make m&m pudding cookies. Jump to the recipe card for exact measurements.
- Flour: spoon it into the measuring cup and level it off for best results (or weight it!). You can also use gluten-free 1:1 flour (I’ve done this many times).
- Baking soda and salt: to help them rise and balance sweetness.
- Unsalted butter: quality butter like Kerrygold is ideal. Make sure you only soften it for 1-2 hours. Room temperature butter is actually 60°F and feels cool to the touch.
- Sugar: both light brown sugar and granulated sugar are in this cookie dough for taste and texture.
- Instant vanilla pudding mix: don’t make the pudding, just use the packet.
- Eggs: use large room temperature eggs for best results.
- Vanilla extract: for extra vanilla flavor.
- M&Ms: I’ve made these with traditional M&Ms as well as many of their variations.
How to Make M&M Pudding Cookies
Here are the simple steps, with photos, to make M&M pudding cookies. Jump to the recipe card for full instructions.
- Cream butter: beat the softened butter, light brown sugar, and granulated sugar for 2-3 full minutes.
- Add the pudding: add the eggs, vanilla, and instant vanilla pudding. Beat for another 2 minutes, until fluffy.
- Finish the batter: mix the dry ingredients in a separate bowl and add them into the wet ingredients on medium speed.
- Stir in m&ms: pour the M&Ms into the cookie dough and stir with a spatula.
- Scoop: use a extra large cookie scoop (1/4 cup) to scoop the cookie dough and shape it on a baking sheet.
- Bake: Bake for 9-12 minutes, until just set around the edges.
Tips for Perfect Pudding Cookies
- Make sure your butter is the correct temperature. Most people think room temperature butter should be very soft. Your cookies will spread too much if it’s too soft. Room temperature butter should sit out for 1-2 hours and still feel cool to the touch (60°F). It should feel somewhat firm but leave an indent when you press it.
- Cream the butter and sugars for the allotted amount of time. This introduces air into the dough to help them rise. It also makes them so thick and chewy!
- Measure the flour correctly. To measure it perfectly, spoon the flour into the measuring cup then scrape it off the top. Or weight it!
- Use parchment paper! A silicone baking mat works well too, but I swear by parchment. It creates even baking and the cookies stay thick and chewy the whole time.
- Use 1/4 cup of cookie dough for each cookie. Yes, that’s a lot of cookie dough! But it’s what makes them so perfect and thick.
- Place M&Ms on top when they come out of the oven. That way the outside matches all the yummy and gooey cookie on the inside.
How to Store and Freeze
Store baked M&M pudding cookies in an airtight container at room temperature for up to 4 days or in the fridge for a week.
If you want to make them in advance, the cookie dough or the baked cookies freeze really well. For both the dough and baked cookies, flash freeze them for 30 minutes on a baking sheet then transfer to a freezer safe container or plastic bag and freeze up to 3 months.
Bake the cookie dough directly from frozen, just add 1-2 minutes to the bake time.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
M&M Pudding Cookies Recipe
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Ingredients
- 2 1/4 cups all purpose flour gluten-free if needed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups M&Ms plus more for topping
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step.1 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy.3.4 ounces vanilla instant pudding mix, 2 large eggs, 1 teaspoon vanilla extract
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Stir in the M&Ms with a rubber spatula until incorporated.1 1/2 cups M&Ms
- Use a large cookie scoop or 1/4 cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes. Press extra M&Ms into the tops while they cool. Transfer them to a wire rack to cool completely.
Equipment
- Medium mixing bowl
- Stand Mixer or Electric Mixer
- Baking Sheet
- Parchment paper
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Super festive! I am going to keep those tips in mind for the next time I make cookies.
Thanks, Mariana!