Soft M&M's Pudding Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
11 mins
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Chill Time
2 hrs
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Total Time
2 hrs 26 mins
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Servings
15 large cookies
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Calories
360 kcal
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Course
Baked Goods
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Cuisine
American
Soft M&M's Pudding Cookies
Description
These cookies begin by creaming softened butter with brown and granulated sugars, mixed with egg and vanilla extract until smooth. Dry ingredients including all-purpose flour, instant vanilla pudding mix, baking soda, and optional salt are added and combined on low speed. Semi-sweet chocolate chips and a portion of the milk chocolate M&Ms are folded into the dough. The dough is portioned into 15 mounds, flattened slightly, and topped with extra M&Ms. Keeping the dough chilled for at least two hours before baking prevents spreading and helps maintain a soft, thick texture.
Baked at the proper temperature, the cookies develop a tender but structured crumb with pockets of melted chocolate and crunchy candy coating. They store well at room temperature or frozen if needed. Instant pudding mix contributes moisture and softness to the dough beyond typical cookie recipes.
These cookies make a colorful and sweet treat, suitable for casual snacking or festive occasions.
For best results, do not substitute sugar-free or cook-and-serve pudding mixes. If instant pudding is unavailable, cornstarch can be used as a substitute. Unbaked dough can be refrigerated for up to five days, enabling baking in batches.
Ingredients
- ¾ cup butter softened (1 1/2 sticks, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ cup instant vanilla pudding mix
- 1 teaspoon baking soda
- pinch salt optional and to taste
- ¾ cup chocolate chips semi-sweet
- 1 ¼ cups milk chocolate M&M’s 3/4 cup for mixing into the dough + 1/2 cup for placing on top of the dough mounds, divided
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, pudding mix (or cornstarch), baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&M's, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Add about 1 tablespoon M&M's to the top of each dough mound.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Use instant vanilla pudding mix, not sugar-free or cook-and-serve varieties, to maintain cookie softness.
- Chilling dough for at least 2 hours is essential to prevent spreading and preserve cookie thickness.
- Cookies keep fresh at room temperature for 5-7 days and freeze well for several months.
- Unbaked dough can be refrigerated up to 5 days to bake fresh cookies as desired.
- If pudding mix is unavailable, substitute with 2 teaspoons cornstarch for similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15large cookies
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 360kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 113mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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