Introduction

These Soft M&M’s Pudding Cookies are delightfully tender with a perfect balance of chocolate and sweetness. The addition of instant pudding mix keeps them moist and chewy, making them an irresistible treat for any cookie lover.

A close-up image of a soft, round cookie with a slightly golden, smooth top layer, dotted with bright red, pink, and white candy pieces that add vibrant pops of color. The cookie's texture looks tender and chewy, with small cracks and tiny bumps on its surface. Scattered candy pieces surround the cookie on a white marbled texture. The photo shows part of two other similar cookies blurred in the background, creating depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter (softened, 1 1/2 sticks)
3/4 cup light brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix*
1 teaspoon baking soda
Pinch salt (optional and to taste)
3/4 cup semi-sweet chocolate chips
1 1/4 cups milk chocolate M&M’s, divided (3/4 cup for mixing into the dough + 1/2 cup for topping)

Instructions

Step 1: In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer), combine the softened butter, brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is creamed and well combined, about 4 minutes.
Step 2: Stop the mixer and scrape down the sides of the bowl. Add the all-purpose flour, instant vanilla pudding mix, baking soda, and optional salt. Beat on low speed until just combined, about 1 minute.
Step 3: Scrape down the bowl again and add the semi-sweet chocolate chips and 3/4 cup of the M&M’s. Beat on low speed just until evenly incorporated, about 30 seconds.
Step 4: Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough. Roll each mound into a ball and flatten slightly.
Step 5: Press about 1 tablespoon of the remaining M&M’s onto the top of each dough mound.
Step 6: Place the dough mounds on a large plate or tray. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Do not bake unchilled dough to avoid spreading and thin cookies.
Step 7: Preheat the oven to 350°F. Line a baking sheet with a Silpat or spray with cooking spray. Arrange dough mounds on the sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
Step 8: Bake for 11 minutes, or until the edges are set and the tops look just set, even if slightly undercooked, pale, and glossy in the center. Cookies will firm up as they cool.
Step 9: Let the cookies cool on the baking sheet for about 10 minutes before serving. Cooling on the sheet helps retain their soft texture.

Tips & Variations

For a different twist, substitute the milk chocolate M&M’s with peanut butter or crispy M&M’s for varying textures and flavors.
If you don’t have pudding mix, cornstarch can be used as a substitute to help keep the cookies soft.
Chilling the dough is essential to prevent the cookies from spreading too much and to develop better flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for a few seconds to soften if desired.

How to Serve

The image shows a soft, round cookie with a light golden-brown color and a slightly uneven surface. It is studded with colorful candy-coated chocolate pieces in red, pink, and white, which are scattered on top and slightly embedded in the dough. Around the cookie, there are a few loose pieces of the same candies spread on a white marbled surface. The cookie appears thick and chewy with a soft texture and a subtle shine on its top. Another similar cookie is slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate candies instead of M&M’s?

Yes, feel free to substitute with other chocolate candies or chocolate chips depending on your preference. Just keep the total volume similar to maintain the dough balance.

Why is it important to chill the cookie dough before baking?

Chilling the dough firms it up, which prevents the cookies from spreading too thin and helps maintain their soft, chewy texture. It also enhances the flavor by allowing the ingredients to meld.