4.6 from 189 votes
Soft M&M's Pudding Cookies
Soft M&M's Pudding Cookies combine tender cookie dough enriched with instant vanilla pudding mix and studded with semi-sweet chocolate chips and milk chocolate M&Ms. Chilling the dough before baking helps retain the cookies' soft center and prevents excessive spreading, resulting in cookies with a tender crumb and colorful candy pieces throughout. The cookie tops are finished with additional M&Ms for a festive touch.
Prep Time
15 mins
Cook Time
11 mins
Chill Time
2 hrs
Total Time
2 hrs 26 mins
Servings:
15
large cookies
Calories:
360 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 15 large cookies
Amount Per Serving
Calories 360
% 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.