The Best M&M’S Cookies

If you’re looking for The Best M&M’s Cookies, you’ve arrived! The secret to soft, chewy cookies is pudding mix!

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

Last year I made these cookies, took the photos, but then the holidays came too fast and I never had the chance to share the recipe. I got numerous requests on INSTAGRAM to post the recipe, yet I never got around to it. It’s a food blogger problem, too many delicious treats to share this time of year!

So, in an effort to start the season off right, I knew I had to get this one out to you guys! You see, it’s an easy one. I use this base all the time for cookies! You may remember these Pistachio Pudding Cookies from years ago!

I love how versatile this recipe is, you can swap out the pudding mix, and add in your favorite candies or nuts for a new flavor combo!

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

Today’s recipe uses Vanilla Pudding Mix, holiday sprinkles and festive M&M’S candies! I also use melted butter which adds to the chewiness factor!

I use a 2 Tbsp cookie scoop to make the perfect sized cookie..which results in about 30 cookies from the batch. You can freeze the scooped cookie dough on a cookie sheet too, so that it can be baked later. Once the dough is frozen (about an hour), transfer it to a freezer safe ziploc bag and label it until ready to use (like I did with these Caramel Pecan Chocolate Chip Cookies).

The only question is, what cookie are you serving to Santa this year?

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

You may want to bookmark my blog, as I have some delicious holiday treats coming soon!

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Yield: 3-4 dozen

The Best M&M'S Cookies

Prep Time 15 minutes
Cook Time 13 minutes

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 box (3.4oz) Instant Vanilla pudding mix
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 package (11.4 oz) holiday M&M'S
  • 1/4 cup holiday sprinkles

Instructions

  1. In a large mixing bowl, beat butter with sugars until creamy. Add in pudding mix, eggs and vanilla extract.
  2. Add flour, baking soda and salt. Fold in M&M'S and sprinkles.
  3. Drop by large tablespoon (I use this scoop for perfect sized cookies) onto parchment paper lined baking sheet.
  4. 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.

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 30, 2016

Comments & Reviews

  1. These look great. I have had trouble in the past with adding pudding to the cookies. For some reason the pudding made it gritty. Any idea of why?

    1. I have been making pudding cookies for years. I make sure the butter and sugars are well creamed and smooth before adding the pudding, while being sure to scrape the bowl to ensure there’s no leftover/hiding bits on the bottom/sides. Works for me. Good luck!

  2. Definitely don’t melt butter, as soon as I finished I knew something was off. Should of realized you can’t cream with melted butter, her base recipe she uses to make variations of this recipes calls for “softened” butter. 

  3. I made these today. YUM! I melted the butter, added the sugars, and then added the eggs before adding the vanilla pudding. I did not use parchment paper. I baked them on a stone cookie sheet for 11 minutes. They didn’t look done when I took them out of the oven, but they firmed up and were perfect. I’m planning to make another batch later this week.

  4. They taste great but are so flat and not very pretty. I froze half the batch so hopefully they won’t be as flat when I bake them.

  5. I made these at Christmas with the usual type sprinkle, (loved them!!). I’m planning on making these for a baby shower. She’s having a girl and I was looking for sprinkles in pinks. I found non-pareils (sp?). Will these work the same or be too crunchy?

  6. My cookies when I took them out and they were cooling they had flattened, I am not sure what I did wrong. Someone please help, it may have been my butter as it was sitting out since last night so it was very soft!

  7. I have had a recipe similar, if not exactly, like this one for a few years. Mine is called “Santa’s Favorite Cookie” and it is a favorite with everybody I bake for. I give baked goods (4 or 5 kinds of cookies, sweet breads, etc.) to coworkers and friends every year and this is the cookie they always make sure is in the box.

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