M&M Cookies with pudding mix are soft, chewy and colorful! This easy recipe takes just minutes to make and creates the best M&M cookies you’ll ever taste.
Table of Contents
Why these cookies are best
I know there are thousands of chocolate chip pudding cookies out there for you to try. And while I love chocolate chip cookies of all kinds, sometimes you need a little variety. Enter: M&Ms Pudding Cookies!
- M&Ms instead of chocolate chips for a delicious twist!
- These cookies are cloud soft while retaining their chewiness.
- No chilling dough required.
- Sprinkles make M&M Cookies look and taste even more fun.
- Unsalted butter – If you want chewy cookies, melted butter is the key.
- Vanilla pudding mix – It makes the cookies soft, and keeps them soft for days after baking!
- Light brown sugar – Combined with butter, it makes the cookies even chewier and imparts a more caramelized flavor into the cookies than using white sugar alone.
- Jimmies Sprinkles – These are the long rectangular sprinkles. Use any color or combination of colors you like.
- M&Ms – I used M&Ms baking bits. You can find them in the aisle near the chocolate chips. Regular M&Ms work too!
Melt the butter. I do this in the microwave or on the stove top.
Make the dough. Cream the melted butter with the sugars. Then add remaining dough ingredients and combines. Fold in the sprinkles and M&Ms.
Bake. Drop cookies onto a lined baking sheet. Bake the cookies until the bottoms just begin to look set, about 11 minutes. Let cool completely before eating.
Tips and Tricks
- These cookies spread as they bake. If you want thicker M&M Cookies, chill the dough for an hour before baking.
- Avoid over baking. The cookies will look very soft when they come out of the oven. As they cool they will firm up to the perfect chewy texture!
- Store homemade M&M Cookies in an airtight container. They’ll stay soft and chewy for up to one week at room temperature.
- Try our Christmas M&M Cookies for a fun holiday twist!
- Freeze Cookies. Use my tips on how to freeze cookie dough for later.
You can use regular M&Ms or M&Ms minis in these cookies if you can’t find baking bits.
No, it will not. You need to use the Instant Pudding Mix (the powder) for this pudding cookies recipe.
Yes, you can make the dough ahead of time and keep in the fridge until you’re ready to bake. Tightly covered, the dough can be stored in the fridge for about 2 days.
You can freeze M&Ms Cookies, however the candy coating and sprinkles may “bleed” color into cookies as they thaw. They will stay good in the freezer for up to 3 months.
More Cookie Recipes
- Maple Iced Oatmeal Cookies: that classic, old fashioned iced oatmeal cookie with a maple flavor!
- Oatmeal Chocolate Chip Cookies: feel free to add raisins if that’s how you roll!
- Thick, moist, and flavorful describe these delicious Gooey Butter Cookies. Made from scratch, but I’ve got a cake mix option if you’re in a pinch!
- Chewy M&M’s Chocolate Chip Cookie Bars are thick and delicious and perfect when you need a quick dessert. Perfect for holidays and bake sales too!
M&M Cookies Recipe
- 1 cup unsalted butter melted
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 box Instant Vanilla pudding mix 3.4 ounce
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup sprinkles jimmies
- 1 ½ cups M&M’s baking bits or regular
- In a large mixing bowl, beat butter with sugars until creamy. Add in pudding mix, eggs and vanilla extract.
- Add flour, baking soda and salt. Fold in sprinkles and M&M’S.
- Drop by large tablespoon onto parchment paper lined baking sheet.
- Bake in a 350°F oven for 11-13 minutes. Do not over bake, cookies may appear soft. Allow to cool and enjoy! Store in airtight container for up to one week.
From holidays to birthdays, M&Ms Pudding Cookies make a perfect treat for any occasion!