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.
Ingredients for the Cookies
To make these easy vanilla pudding cookies using M&M’s cookies, you’ll need: 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!
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:
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
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!! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! 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!
