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–+ servings
M&M pudding cookies cooling on parchment paper

M&M Pudding Cookies Recipe

5 from 1 vote
These M&M pudding cookies have the softest vanilla pudding cookie base that stay soft for days. They're thick and chewy and easy to customize for holidays with your favorite M&M flavors.
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 15 cookies
Author: Molly Thompson

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
Standard - Metric

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.

Recipe Equipment

Medium mixing bowl
Stand Mixer or Electric Mixer
Baking Sheet
Parchment paper
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