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!
About two years ago, I made my first pudding cookies and even though they tasted fabulous, they would spread during baking like crazy. Now I know to chill the dough. :) Pinning these cute cookies!
Thanks for pinning and yes, always chill cookie dough! It’s insurance!
I’m going to have to try that pudding/cornstarch trick! It’s been far too long since my oven has seen a batch of chocolate chip cookies – I might have to whip these up this weekend!
If you try them, LMK! And Jan is a fine time to take a little baking break, I totally understand!
I’ve heard of pudding mix in cookies, but I don’t buy pudding mix. However, you did such a good job of talking up these cookies that I’m going to toss a box in my shopping cart. These are gorgeous cookies, and I have two cookie monsters who share a home with me. I think these will be popular while they watch football.
If you try them, LMK! Sounds like you have helpers to help you eat them, too :)
I might be able to go without gourmet chocolates for Valentine’s Day if I have these instead! I know pudding mix is great in quick breads, but I never thought about it for cookies. It makes sense though since cornstarch is a great cookie dough enhancer. Beautiful photos–the cookies look incredibly golden/buttery and the M&M colors really pop!
So, so so good. I loved them so much and they were gone in a heartbeat! If you try this dough base, LMK what you think!
I love how soft and thick these cookies are! And they’re so pretty with the pink and red m&m’s. I’ve never tried pudding mix in my cookies but if these are the results I might just have to try!
You’re going to love it!
I’m not sure why I’d never thought to use chic chips in the cookies and just put M&Ms on top… Genius! I haven’t put pudding mix into cookies for a few years (just trying to make healthier versions) but we have a BIG playoff game tomorrow so I’m thinking these would be awesome with team colors! Of course we’ll need to make them again for Vday because they’re so happy and cute! You’re pictures are gorgeous!!!
These look amazing! I’m making them today and will let you know how they turn out!
Ok great! LMK how it goes!
Beautiful cookies for Valentine’s Day, Averie! Yes, I remember when pudding drop cookies first went viral via AllRecipes.com in the 1990s with chocolate chip cookies. And, later, Cook’s Illustrated published an article about modified food starch. For so many, this is their favorite and I bet your recipe is the new gold standard! Pinning!
Thanks for pinning and it’s funny how food trends ebb, flow, and make the rounds!
I have heard pudding cookies are incredible, but have still never tried them. I have got to change this soon. Your cookies look perfect and delicious! Loving the colors of the M&M’s and that melty chocolate! Honest, these look incredible!
Thanks, Tieghan! I know with your altitude, cookie baking can be tricky but I have a feeling these would be successful for you!
I love M&M cookies and used to get them at the mall when I was a little girl. Now, I can recreate them in my kitchen–thanks to you! :)
Also, I love cookie science and am excited to try the pudding mix instead of cornstarch. I love your cornstarch cookies and for you to say you love these even more: WOW, I’m excited!
Ok since you make my other cookies, if you try these, LMK what you think and how they compare!
I love M&M cookies!! These look dreamy!
I LOVE science posts! These really do look scrumptious – maybe it’s the pudding mix, maybe it’s the extra awesome photos. All I know is that I’d like to carry a few of these in my pockets at work today… (because all ballet teachers should be armed with pink M&M studded cookies).
Thanks for the awesome compliments and I didnt know you were a ballet teacher. How cool!!!
Pudding mix?! Who would’ve thought?! Maybe I’ll surprise Jason with these epic cookies. He’s been asking for cookies for quite some time but I just haven’t had the time to bake!
Yeah girl it’s so KEY! Just 1/4 cup but boy, you won’t want to make cookies without it! And I wish you lived closer so I could just donate stuff to you!
Ooh, ooh, ooh, now that you are turned on to pudding mix in the dough you have GOT to make chocolate chip cookies with pistachio pudding mix. It is amazing. Glad you got the pudding fix;)
Not the hugest pistachio fan (maybe I’m the only one!) but I’ll take your word for it! I’ve seen others blog about it so it must be good!
Wow, now this is one thing I would never have thought of! Pudding mix in cookies? I’m amazed :) I can’t wait to give this recipe a try! And your photos are beyond beautiful!
Have a lovely weekend!
xx Ivana
Thanks for the compliments on my photos! I appreciate it :) Enjoy your weekend, too!
Pudding mix as the secret ingredient in making perfect cookie dough? Call me stupid, but I never thought that that’d be the key ingredient. Those cookies look INCREDIBLE – can’t beat soft-batch style.
It’s so KEY! Just 1/4 cup but boy, you won’t want to make cookies without it! And yes to Softbatch style! Have a great weekend, Liz! :)