Soft M&M’s Pudding Cookies — The softest, thickest, best M&M’s cookies ever! People love these big cookies loaded with M&M’s! Instant vanilla pudding mix keeps them super soft and pillowy!
Table of Contents
These M&M’s pudding cookies are thick enough to sink your teeth into, and they’re so very soft and moist. There’s a hint of chewiness at the base and edges, and it’s just enough to balance the softness and give me the mouthfeel I’m looking for in a perfectly baked cookie.
The texture is dense yet light, and they remind me a bit of the texture in the Softbatch Cream Cheese Chocolate Chip Cookies, minus the cream cheese.
The crunchy candy coating shells of the M&M’s also breaks up the soft, buttery dough and is a perfect texture contrast to the smooth, melted semi-sweet chocolate chips.
These vanilla pudding M&M’s cookies get my vote as my new chocolate chip cookie dough base to beat, and that’s a big statement.
The Science Behind Baking with Pudding Mix
This is some of the best cookie dough I’ve ever made. The cookies are great, but the dough base itself, wow. Allow me to explain. If you don’t care about cookie science, scroll down to the recipe. But if you do, pour a cup of coffee and enjoy.
For nearly the past two years, when I make chocolate chip cookies, I use this recipe. It produces amazingly consistent chocolate chip cookies, and one reason the cookies always turn out beautifully is from the cornstarch in the dough. I’ve used cornstarch in about 20+ cookie recipes because it helps create softbatch-style cookies that are so soft, moist, and supple, without turning cakey.
However, for these chewy M&M’s cookies, rather than using cornstarch, I used 1/4 cup instant vanilla pudding mix. Pudding mix is mostly modified food starch (aka cornstarch) and some sugary flavorings. So it turns out pudding cookies and cornstarch cookies really aren’t that far apart!
Ingredients for the Cookies
To make these easy vanilla pudding cookies using M&M’s cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Instant vanilla pudding mix
- Baking soda
- Salt
- Semi-sweet chocolate chips
- M&M’s
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make M&M’s Pudding Cookies
The dough for these cookies comes together quickly! Here are the basic recipe steps:
- Cream together the butter, sugars, eggs, and vanilla.
- Stir in the dry ingredients.
- Fold in the M&M’s and chocolate chips.
- Shape the cookie dough into balls using a 1/4 cup scoop, then press more M&M’s into the top. Chill for at least 2 hours before baking.
- Once the dough has had time to chill, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
Tip for Making Pretty Cookies
I added 3/4 cup M&M’s into the dough, formed the mounds, and then inserted another tablespoon of M&M’s onto the tops for a nice visual pop. I want to really knowing I’m eating M&M’s cookies.
Cookie FAQs
The pudding cookie craze is nothing new, but not everyone likes or has access to pudding mix. If that’s you, rather than using pudding mix, use 2 teaspoons cornstarch, which means you’re back at my gold standard dough base (which is still great!).
Note that this recipe calls for instant vanilla pudding mix, NOT cook and serve. You also can’t use sugar-free pudding mix.
Yes! As with all my cookies, I chilled the dough before baking. It’s absolutely crucial for thick, puffy, full cookies. If you bake with warm, limp dough, your cookies will spread and bake thinner and flatter. Why bother? Plan ahead and chill your dough.
Yes! I made this pudding mix M&M’s cookie recipe for Valentine’s Day, but you can make them for another holiday by using different colored M&M’s!
Go for it! I didn’t use many chocolate chips, only 3/4 cup for the whole batch, but it’s just enough to boost up the chocolate profile. Since the M&M’s are milk chocolate, a little semi-sweet is nice, but use whatever kind you like.
Storage Instructions
Baked cookies: Will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Raw cookie dough: Can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Video Tutorial
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Soft M&M’s Pudding Cookies
Ingredients
- ¾ cup unsalted butter, softened (1 1/2 sticks)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 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 semi-sweet chocolate chips
- 1 ¼ cups milk chocolate M&M’s, divided, (3/4 cup for mixing into the dough + 1/2 cup for placing on top of the dough mounds)
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cookies Made with Pudding Mix:
Soft Peanut Butter Pudding Cookies — These chocolate-dipped peanut butter cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough! Dipping them in dark chocolate makes for the PERFECT flavor combo!!
The Best Soft and Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient! Just one bite and I think you’ll agree!!
Quadruple Chocolate Pudding Cookies — These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!
Double Malted Milk Cookies — Soft and chewy malted milk cookies loaded with Whoppers and chocolate chips! One of my favorite malted milk powder recipes!
Chocolate Chip Andes Mint Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
Olive Oil Chocolate Chip Cookies – You won’t miss the butter in these olive oil chocolate chip cookies!! They’re soft and chewy, loaded with chocolate, and have a unique flavor from the olive oil but it’s not overpowering!
Quadruple Chocolate Rolo Cookies — Soft and chewy cookies made with four kinds of chocolate and stuffed with Rolo candies! Ooey, gooey, and addictive!
These are seriously the best fricken cookies. My new go to cookie dough recipe!!! Thank you so much for sharing this 💗
These are seriously the best fricken cookies. My new go to cookie dough recipe!!! Thank you so much for sharing this 💗
Thnks for the 5 star review and I am glad that this is your new go-to cookie dough!
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Oh my! what a different taste. The vanilla pudding mix added flavor that was noticed when savoring each bite. I baked 5 dozen and a double batch was easy in the 6 quart bowl of my kitchen aid mixer. Follow the mixing directions exactly. It works. Almost too much chocolate in the cookie for me but most of my fellow RN’s loved them. I want to try this recipe with French Vanilla pudding mix the next time and I’ll cut the chocolate chips to 1/2 cup and keep the same amount of M&M’s as they make the aesthetics of the cookie presentation more favorable to others.
Oh my! what a different taste. The vanilla pudding mix added flavor that was noticed when savoring each bite. I baked 5 dozen and a double batch was easy in the 6 quart bowl of my kitchen aid mixer. Follow the mixing directions exactly. It works. Almost too much chocolate in the cookie for me but most of my fellow RN’s loved them. I want to try this recipe with French Vanilla pudding mix the next time and I’ll cut the chocolate chips to 1/2 cup and keep the same amount of M&M’s as they make the aesthetics of the cookie presentation more favorable to others.
Thanks for the 5 star review and I am glad you are going to make these again and customize them with French Vanilla pudding mix and a bit less chocolate chips based on your preferences. Good call on reducing that not on the M&Ms as you say, for aesthetics they are golden.
I never comment on recipes but WOWZA these cookies were INCREDIBLE!!!! I made them for my husband for Vday and normally I eat one cookie out of a batch but I couldn’t stop eating them! They looked just like the picture and were so chewy and soft. Love your recipes and your detailed instructions, Averie!!
I never comment on recipes but WOWZA these cookies were INCREDIBLE!!!! I made them for my husband for Vday and normally I eat one cookie out of a batch but I couldn’t stop eating them! They looked just like the picture and were so chewy and soft. Love your recipes and your detailed instructions, Averie!!
Thanks for the 5 star review and glad they were incredible and glad my detailed instructions helped you!
Made these last night, and taste is on point! But, I ended up flattened cookies for sure; even with extended chilling time. Somehow, this consistently happens to me no matter the food blog, even when using all of the tips and tricks, and I am a relatively experienced baker. Maybe I’ll get it someday!
Made these last night, and taste is on point! But, I ended up flattened cookies for sure; even with extended chilling time. Somehow, this consistently happens to me no matter the food blog, even when using all of the tips and tricks, and I am a relatively experienced baker. Maybe I’ll get it someday!
Thanks for the 5 star review and glad the taste was good!
Read this post https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/ I have lots of tips and tricks in there to prevent flattening!
This is a GREAT cookie recipe. I prepared them with all ingredients listed, but used regular all-purpose flour (Gold Medal brand) and a parchment lined cookie sheet. They came out perfectly and had no issue with them spreading out. I did find that the dough only amounts to about 13 cookies for me using the 1/4 cup measurement. The only variation was I baked mine for an additional two minutes as they did not seem “set” at 11 minutes. I’m sure it’s just an oven difference. I allowed them to cool on the cookie sheet for at least 30 minutes. I was able to pick them up and they set well with no bending after that time. (I tried to pick one up after cooling about 10 minutes and it bent – I was anxious to eat one, what can I say?!) I highly recommend the recipe to anyone who wants to make a great cookie!