These thick & moist M&M Pudding Cookies are soft, chewy, and packed with chocolate chips. Bakery-style treats without the hassle of preparing pudding.
M&M Chocolate Chip Pudding Cookies
Our M&M Chocolate Chip Cookie recipe requires minimal effort and makes a sweet, moist, soft-batch style candy-studded cookie in a matter of minutes.
M&M chocolate chip cookies are so easy to make by combining a handful of household ingredients with a packet of vanilla instant pudding, rolling the mixture into cookie dough balls, and baking them into a delicious bakery-style dessert.
Cookie recipes made with pudding powder elevate the most basic batch of baked goods into tender, moist treats filled with extra sweetness and flavor.
Instant pudding cookies are never flat and always thick because creaming butter and sugar before adding the powder create air pockets in the dough to make the perfect puffy M&M pudding cookies.
Why We Love This M&M Pudding Cookie Recipe
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Thick, chewy, and loaded with lots of M&M’s and chocolate chips.
- Kids love cooking with colorful candy and chocolate!
- Perfect for potlucks, picnics, parties, lunch boxes, and after-school snacks.
M&M Cookies Ingredients
- Butter
- Light brown sugar
- Granulated sugar
- Instant vanilla pudding mix: I used Jello brand but feel free to use your favorite.
- Eggs
- Vanilla
- Flour
- Baking soda
- Salt
- Semi sweet chocolate chips
- M&Ms: I used regular M&Ms in my cookies but you can also make them with mini M&Ms.
Substitutions and Additions
- Choose Your Chocolate: You can use dark chocolate, semi-sweet chocolate, or milk chocolate chips in this vanilla pudding cookie recipe.
- Change The Chip: If you prefer, you can swap the chocolate chips for peanut butter chips, butterscotch chips, or white chocolate chips in your pudding mix cookies.
- Pick Your Pudding: Customize your cookies with your favorite flavor combinations. Swap the vanilla pudding powder for instant chocolate pudding, cookies ‘n cream pudding, chocolate fudge pudding or a white chocolate pudding mix.
- Custom Cookie Colors: This is the perfect cookie recipe to make year-round. You can easily swap out the multi-colored M&M’s and use red and green ones to create Christmas M&M Cookies; use red, white, and pink M&M’s for Valentine’s Day; brown and orange for Halloween; pastels for Easter, etc,
- Support Your Sport: Support your favorite sports teams by using the team colors for your M&M’s.
Recommended Tools
- 11×17 baking sheet
- Parchment paper
- Electric hand or stand mixer
- Rubber spatula
- 1-2 inch cookie scoop
How to Make M&M Pudding Cookies
- Make The Dry Mixture: Combine the flour, baking soda, and salt and set aside.
- Make The Wet Mixture: Cream together the butter and sugars until smooth. Add the eggs and vanilla, mix until smooth, and then mix in the pudding package.
- Create The Cookie Dough: Add dry ingredients to the wet mixture and blend until all ingredients are fully incorporated. Fold in the chocolate chips and M&M’s.
- Scoop: Scoop the dough and roll in the palms of your hands until round in shape.
- Bake The Cookie Balls: Bake at 350 degrees Fahrenheit for 8-10 minutes.
- Serve: Cool, serve, and enjoy!
Tips For Making The Best M&M Cookies
- Be sure to purchase instant pudding and not cook and serve pudding. Otherwise, the mixture will not reach the consistency in which you need it to in order to set.
- DO NOT prepare the pudding mix. You will just use the dry pudding mix from the package.
- Be sure not to overbake these cookies too much. They will continue to cook on the pan when you take them out of the oven.
- The colors from the M&M’s may bleed onto the cookies while baking but they shouldn’t do this significantly. This won’t affect the yummy taste!
How to Store M&M Cookies
- To Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the baked cookies in a freezer safe container for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping and baking.
More Easy Cookie Recipes
Other Easy Cookie Recipes
- Cookies and Cream Cookies
- Maple Cookies
- Double Chocolate Chip Cookies
- Unicorn Sugar Cookies
- Butter Pecan Cookies
- Banana Pudding Cookies
- Peanut Butter Kiss Cookies
- Birthday Cake Pudding Cookies
M&M Pudding Cookies
Serves — 36
M&M Pudding Cookies are moist, chewy, and dense in the middle, these colorful chocolate chip cookies bake in under 10 minutes!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 2 sticks butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 3.4 ounces instant vanilla Jello pudding mix
- 2 large eggs
- 1 teaspoon vanilla
- 2¼ cups flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup semi sweet chocolate chips
- 1½ – 2 cups white chocolate chips
Instructions
- Preheat the oven to 350 degrees and prepare a 11×17 baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In a separate mixing bowl, cream together butter and sugars until smooth using an electric hand or stand mixer.
- Add the eggs and vanilla and continue to mix until smooth.
- Add the pudding package and mix for another minute until fully combined.
- Add dry ingredients to the pudding mixture and blend until all ingredients are fully incorporated.
- Using a rubber spatula, fold in the chocolate chips and M&M’s, mixing evenly.
- Using a 1-2 inch cookie scoop, scoop each cookie compactly and roll in the palms of your hands, creating an even and round shape.
- Place each cookie dough ball on the baking sheet, spacing about 2 inches apart. Repeat until the sheet is full.
- Bake for 8-10 minutes.
- When done, allow the cookie to cool on the baking sheet for about 1 minute before transferring to a cooling rack. Serve immediately or when completely cooled.
Jenn’s Notes
Storage:
- To Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the baked cookies in a freezer safe-container for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping and baking.
- Be sure to purchase instant pudding and not cook and serve pudding. Otherwise the mixture will not reach the consistency in which you need it to in order to set.
- DO NOT prepare the pudding mix. You will just use the dry pudding mix from the package.
- Be sure not to overbake these cookies too much. They will continue to cook on the pan when you take them out of the oven.
- The colors from the M&M’s may bleed onto the cookies while baking but they shouldn’t do this significantly. This won’t affect the yummy taste!
Nutrition Info
Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 18IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg
Sounds delicious, are the M & M’s a substitute for the white chocolate chips?
Yes or you can do them with all three. That’s what I did. I did one with all three then ones with just chocolate chips and m&ms