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!
Hi Averie! I thought I commented on these already, but I don’t see it. If I did, forgive the oversight!
These were the best cookies I have ever made. Thank You! Made them Saturday and gave some to kiddos at Sunday School. I am going to check your site first for any cookies I want to bake.
Thanks for trying them Cindy & glad they’re the best cookies you’ve ever made! What a wonderful thing to hear :)
I usually don’t comment on these things. I’m still learning how to cook and bake and I wanted to treat my boyfriend with actual homemade cookies, and I found this recipe tried it out and OMG this is an amazing cookie dough recipe! so soft! and we can’t stop eating them! Definitly gunna use this recipe for a long time, thanks! :)
So glad that you love the cookies & thanks for taking time to come back and comment!
if i were to double this recipe its just 2 of everything right
Correct.
What should I do if I don’t have a stand mixer with paddle attachment… or any kind of electronic mixer? Will it still turn out good?
I would whip by hand then like you would do with any other cookie you make. That’s your only option unless you go buy a mixer.
Do I put the dough in the freezer?
You chill it in the fridge.
I purchased all the ingredients to make these for a Valentine’s luncheon for a group of college students, but I’m worried I may run short on time chilling and baking multiple batches. Any reservations for turning these into bars? They look and sound so good and I’m sure would be a hit! Thanks!
I haven’t tried the dough as bars but I’m sure you could press it into a baking pan & bake that way.
I was wondering if there is a limit to how long you can chill the cookie dough. I wanted to make the dough on wed morning and bake them thurs evening in time for vday. Do you think thatd be okay?
Totally fine. Reread the recipe section of the post “Alternatively, unbaked 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.” Enjoy!
I absolutely love your cookie science! I baked these earlier this week, and they turned out amazing. Super soft, chewy, and moist. Thank you for your amazing recipes!
I was curious why you would pick this new cookie dough vs. your other cookie dough with corn starch. I’ve never tried your other cookie dough recipe with cornstarch, but wanted to know if you noticed a difference (if there is any) in texture/taste between the two cookie dough base?
Well I detailed most of my experiences in the post about how I thought this base differed with using the pudding mix in place of the cornstarch as the major point of differentiation in the recipes. And why did I try a new cookie dough base? Because I’m a food blogger and that’s what I do…always trying new things :) Glad you love the cookies!
The vanilla pudding is great!!! You always make the best M &M cookies Averie.
Hello !!❤️❤️❤️ made these Valentines M&M cookies and these are the most amazing cookies ! The dough !! Oh my gosh ! Love them. They are so fun to make. My 10 year old son and me are planning on trying lots of your cookie recipes ! We are a fan ! We ❤️Averie !!
Thanks !
Love Alice Cains
Thanks for trying them Alice and glad you love them! And how sweet that you’re baking with your 10 y.o. :) Happy VDAY!
Made these for a super bowl party! Forgot the pudding, of course, so I used the cornstarch!
They were fab!
Just wanted to say thank you for your helpful tips on even better cookies!!! Now my great cookies are FABULOUS cookies!
Thanks so much & glad you’re looking like a superstar even more now :)
How long would you recommend cooking them if the are thr size of a melon baller scoop?
Everyone’s ‘melon balls’ are different but if you’re talking a 1-inch ball I would say 7-8 minutes, tops. Not overbaking is key but that’s a guess because I haven’t tried it.
I did these a little different- refrigerated the dough in a roll of Saran Wrap (a log) then just sliced and baked- they were so yummy! Will be making again! Thanks for the recipe!
dough-in-a-tube! That method works, too! I did that with this recipe https://www.averiecooks.com/2013/04/slice-and-bake-oatmeal-raisin-chocolate-chip-cookies.html Glad to hear it worked with these cookies for you!
Ahh great idea putting in the tube :-) that would help transporting to fridge! It worked great for this recipe- I sliced them on the thick side, I got 18 cookies out of the recipe and put more M & M’s on top too! :-) Thanks again for the yummy recipe can’t wait to try all the other candy bar mix ins :-)
Honestly M&Ms are one of my favorite candies. The peanut butter ones are to die for! Pretty cookies. :)