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!
Pudding in cookies is so good. These are the prettiest cookies I’ve ever seen!
I know you have scads of pudding cookie recipes. I use it in other things, i.e. banana bread, but never cookies til now. Sold.
prettiest cookies I’ve ever seen! <-- no way. Not even. But thank you :) And thanks for pinning!
Love these! I’ve never actually made cookies with pudding mix but you may have convinced me to do it! They look absolutely delicious. And the colors are beautiful! Pinning!
Thanks for the pin, Erin!
Oh giiiiirl! These look honestly SOOOOO heavenly! That first picture. Un-believable!
Thanks girlie. Glad you like :)
These cookies are just perfect for valentines day. Is there something I can use instead of pudding mix as we don’t have that in the UK?
Yes I discussed that in the post. Reread :)
Those colors just pop!
Gorgeous photos!
Like artwork!
These cookies look amazing! So chewy and filled with flavor. So cute!
I love soft cookies! What a hit!
Beautiful cookies!! I love the idea of only using 1/4 cup pudding mix rather than the whole package.
I know. So many recipes use the whole thing, but I figure I’d start slowly and it worked just fine!
I have some peppermint M&M’s that would be great in these cookies! I’ll have to remember to leave out some butter for cookies : )
I never thought of adding vanilla pudding mix in my cookies…but clearly it worked! These are so adorable and perfect for Valentine’s Day!
My inner geek loves cookie science. I have a recipe for chocolate-chocolate chip cookies which uses instant chocolate pudding and it’s always been a big hit, so I have no doubt that this one is a winner, as well.
My next goal is chocolate pudding mix cookies. I mean they’ve all been done before, but not by me :) So I get to experience ‘new’ cookies! The simple things.
I’m kinda thinking that butterscotch pudding would make a very rich tasting cookie. Hmmm.
If you’re hard-pressed for new ideas, I’d welcome a recipe for making a one-hour yeast cinnamon bread. But maybe that’s not enough time due to the thickness of bread versus rolls?
Oh I’m not hard-pressed :) I have more ideas than time or metabolism..ha!
Bread in an hour, i.e. a loaf, can be tricky because just to get a 9×5 loaf to cook through can take 30-45 mins, depending on the oven and the dough, so that leaves virtually no time to even mix up the dough. That’s why rolls or buns in an hour is more of a reality.
Oh my word. I’ll take 10 please! :)
I can’t even believe you’re blogging/commenting right now…holy busy mommy!! Thanks, Stephanie :)
I have been using this trick for ages too. We have custard powder in Australia which act in the same way; in fact it is a bit sweeter down under which mean you can reduce the amount sugar.
I used it recently in batch of soft white chocolate chip cookies which help them not become too sweet. Love cookie science; the best kind of science is one you can eat!
I really want to get my hands on custard powder. It’s a special order and I should just put some in my amazon cart with my next order. I know I could use it to make Nanaimo Bars and other things. That’s interesting it works similar to pudding powder and is sweeter so you can reduce the sugar. I love trivia like this! Thanks for sharing :)
Ah, cookie science. Love cookie science! I’ve never tried pudding mix in cookies but it’s so interesting how different combinations of ingredients yield very different cookies. These look delicious and I love how soft and chewy they are.
These cookies put me in the mood for Valentine’s Day and all things pink. Love them!
I love the texture cornstarch gives cookies, especially in gluten free baking, since the dough can be dry and crumbly normally. I haven’t tried pudding mix though. I also haven’t made cookies in over a month though it is on my to-do list today!
That’s crazy that it’s been that long! Well enjoy your baking sesh!