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Soft M&M’s Pudding Cookies Recipe

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★★★★★

4.6 from 70 reviews

These Soft M&M’s Pudding Cookies offer a delightful twist on a classic treat, combining the chewiness from instant vanilla pudding mix with a generous mix of milk chocolate M&M’s and semi-sweet chocolate chips. Chilled before baking to prevent spreading, they come out perfectly soft with a slightly glossy center, providing a fun and colorful cookie experience perfect for any occasion.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix
  • 1 teaspoon baking soda
  • Pinch salt (optional and to taste)

Add-ins

  • 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 placing on top of the dough mounds)

Instructions

  1. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, combine softened butter, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is creamy and well combined, about 4 minutes.
  2. Add Dry Ingredients: Stop the mixer, scrape down the sides of the bowl, then add all-purpose flour, instant vanilla pudding mix, baking soda, and salt if using. Beat on low speed just until combined, about 1 minute, taking care not to overmix.
  3. Mix in Chocolate and M&M’s: Stop again, scrape the bowl’s sides, and add semi-sweet chocolate chips and 3/4 cup of the milk chocolate M&M’s. Beat on low speed for about 30 seconds until just combined.
  4. Form Cookie Dough Mounds: Using a large cookie scoop or a 1/4-cup measuring cup, scoop out 15 equal portions of dough. Roll each portion into balls and flatten them slightly.
  5. Add Topping M&M’s: Place about one tablespoon of the remaining 1/2 cup of M&M’s on top of each dough mound, gently pressing them in.
  6. Chill Dough: Arrange the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake unchilled dough, as it will cause cookies to spread too much.
  7. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray with cooking spray. Space dough mounds at least 2 inches apart on the sheet, baking about 8 cookies per sheet.
  8. Bake Cookies: Bake for 11 minutes or until the edges have set and the tops appear just set (they may be slightly undercooked, pale, and glossy in the center). This ensures the cookies remain soft.
  9. Cool Before Serving: Remove from oven and allow cookies to cool on the baking sheet for about 10 minutes before serving. Do not transfer to a cooling rack as cookies benefit from cooling on the sheet.

Notes

  • Refrigeration time is key for preventing cookie spreading and maintaining soft texture.
  • You can substitute instant vanilla pudding mix with cornstarch if unavailable, but pudding mix adds more flavor and softness.
  • The cookies may look slightly underbaked at removal but firm up as they cool, so avoid overbaking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Soft M&M’s Cookies, Pudding Cookies, Chewy Chocolate Chip Cookies, M&M’s Cookies, Soft Cookies Recipe

Find it online: https://todayfoodrecipe.com/soft-mandms-pudding-cookies-recipe/