If you’re chasing that ultimate cookie—the one that’s soft in the center, perfectly chewy, and delightfully studded with colorful candies—look no further than M&M Chocolate Chip Cookies with Pudding. Thanks to the epic combo of chocolate chips and M&Ms, plus the secret magic of vanilla pudding mix, these cookies deliver on every level: luscious texture, bakery looks, and that addictive flavor that has everyone reaching for “just one more.” Whether you’re baking for a crowd or simply craving a nostalgic treat, this recipe will soon be a treasured staple in your dessert rotation.
Ingredients You’ll Need
Every ingredient in M&M Chocolate Chip Cookies with Pudding has a delicious purpose: bringing rich flavor, plush texture, and those irresistible pockets of melty chocolate. These are all staples you probably have on hand, and together, they’ll help you create the most joyfully colorful and delectable cookies imaginable.
- All-purpose flour: The foundation for the ideal cookie structure, giving these cookies the perfect bite.
- Baking soda: Gives the cookies a gentle lift and chewy center.
- Salt: Enhances every flavor and balances the sweetness.
- Instant vanilla pudding mix (3.4 oz, dry): The show-stealing secret for ultra-soft, pillowy cookies that stay moist for days.
- Unsalted butter (softened): Ensures richness and that signature cookie tenderness.
- Packed brown sugar: Provides deep caramel notes and maintains the chewy texture.
- Granulated sugar: Adds classic sweetness and helps with those golden edges.
- Large eggs: The binding agent, giving the cookie dough structure and richness.
- Vanilla extract: Adds irresistible warm aroma and flavor balance to all those chocolatey bits.
- Semisweet chocolate chips: Brings in melty pockets of chocolate for each and every bite.
- M&M’s (plus extra for topping): Colorful, crunchy, and chocolatey—they make each cookie a mini celebration.
How to Make M&M Chocolate Chip Cookies with Pudding
Step 1: Prepare to Bake
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Taking this simple step ensures the cookies bake evenly and come off the tray with perfectly golden bottoms. While the oven works its magic, you’ll be assembling the dough.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and the dry instant vanilla pudding mix. That pudding mix is the secret weapon here—it’s what guarantees that uniquely soft, “best-cookie-ever” texture.
Step 3: Cream the Butter and Sugars
In a large bowl, use a hand mixer (or good old-fashioned elbow grease) to cream the softened butter, brown sugar, and granulated sugar until pale and fluffy. This step not only combines your sugars, but it also incorporates air, setting you up for a lighter, puffier cookie.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, until fully incorporated. Follow up with the vanilla extract. The eggs contribute to the dough’s richness, while the vanilla brings everything together with a warm, comforting aroma.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—this keeps your cookies perfectly tender, not tough or dense.
Step 6: Fold in the Chocolate Chips and M&Ms
Using a rubber spatula, gently fold in the semisweet chocolate chips and M&M’s. The more colorful, the merrier! Make sure they’re distributed evenly so every cookie has plenty of treats inside.
Step 7: Scoop and Decorate
Scoop the dough into 1 1/2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each one. For that irresistible bakery window effect, press a few extra M&M’s on top of each ball.
Step 8: Bake to Perfection
Bake for 10 to 12 minutes, just until the edges are lightly golden and the centers look set but still soft. Let them cool on the baking sheet for 5 minutes (trust me, they’ll finish setting up without becoming dry), then transfer to a wire rack. The result? Pure cookie bliss.
How to Serve M&M Chocolate Chip Cookies with Pudding
Garnishes
One of the joys of M&M Chocolate Chip Cookies with Pudding is playing with colors and toppings. For even more pizzazz, sprinkle a pinch of flaky sea salt on top while the cookies are still warm, or add a handful of seasonal M&M’s for a festive touch. They look like a party right out of the oven!
Side Dishes
Pair your cookies with a cold glass of milk, hot cocoa, or iced coffee for a classic treat. They’re also wonderful served alongside fresh strawberries or a scoop of vanilla ice cream for a dreamy dessert platter.
Creative Ways to Present
Stack these beauties in a mason jar for a sweet homemade gift, arrange them on a tiered platter for birthday parties, or tuck one into a lunchbox as a cheerful surprise. You can even sandwich them with ice cream for the ultimate pudding cookie ice cream sandwich. Trust me: it’s a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Thanks to the pudding mix, M&M Chocolate Chip Cookies with Pudding stay exceptionally soft and fresh for several days. Store any leftovers in an airtight container at room temperature, and you’ll be rewarded with chewy cookies whenever a craving strikes.
Freezing
You can freeze baked cookies or even the raw dough balls. For baked cookies, let them cool completely before popping into a zip-top freezer bag. For dough, portion it out and freeze on a tray first, then transfer to a bag for easy, bake-on-demand cookies. Just add a minute or two to the baking time when baking from frozen.
Reheating
If you like your cookies a little warm and gooey, pop them in the microwave for 10–15 seconds, or reheat a batch on a baking sheet at 300°F (150°C) for a few minutes. They’ll taste straight-from-the-oven fresh!
FAQs
Can I use different flavors of pudding mix?
Absolutely! While vanilla pudding keeps things classic, try butterscotch or chocolate pudding for a fun twist in your M&M Chocolate Chip Cookies with Pudding. Each one brings its own personality to the batch.
Why do I need to chill the dough?
Chilling the dough isn’t mandatory, but it does help the flavors meld and can make your cookies thicker and chewier. A 30-minute nap in the fridge makes a noticeable difference if you love a dense, bakery-style cookie.
Can I swap regular M&Ms for mini ones?
Yes, mini M&Ms work beautifully and distribute more color and chocolate throughout each cookie. You could even mix both types for loads of texture and vibrant colors in every bite.
Is it possible to make these cookies gluten-free?
Of course! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Make sure your pudding mix is also gluten-free, and you’ll have delicious, safe-to-eat cookies for everyone.
How do I keep the cookies soft?
The pudding mix does most of the heavy lifting here to lock in softness. But for extra insurance, store the cookies in an airtight container with a slice of bread—this trick helps keep moisture in so your M&M Chocolate Chip Cookies with Pudding stay perfect for days.
Final Thoughts
If you’re ready for a cookie that bursts with color, chocolate, and cozy nostalgia, you can’t go wrong with M&M Chocolate Chip Cookies with Pudding. Grab your apron, gather a handful of pantry staples, and get baking—these beauties are guaranteed to win smiles and second helpings from everyone lucky enough to snag one!
Print
M&M Chocolate Chip Cookies with Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these soft and chewy M&M Chocolate Chip Cookies with Pudding. They are loaded with chocolate chips and colorful M&M’s, making them a festive treat for any occasion.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup semisweet chocolate chips
- 1 cup M&M’s (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and dry instant pudding mix.
- Cream butter and sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in mix-ins: Fold in the chocolate chips and M&M’s.
- Form dough balls: Scoop the dough into 1 1/2-tablespoon-sized balls and place on prepared baking sheets, spacing about 2 inches apart.
- Top with M&M’s: Press a few extra M&M’s on top of each dough ball for a bakery-style look.
- Bake: Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can swap in mini M&M’s or use seasonal colors for holidays.
- These cookies stay soft for days thanks to the pudding mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
