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
  • ½ cup granulated sugar
  • 1 box (3.4oz) Instant Vanilla pudding mix
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 package (11.4 oz) holiday M&M'S
  • ¼ 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

**This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy for more info**

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. 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.

  2. 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!

  3. 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?

  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. OMG! just made these yesterday. they were awesome. they are now my favorite cookies, really yummy.
    thanks for the recipe

  6. 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.

  7. 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. 

  8. Yum! I love how the pudding keeps the cookies so soft. These are totally perfect for Christmas!

  9. 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!

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