M&M Chocolate chip pudding cookies are thick, chewy, soft baked, and loaded with chocolate chips and mini m&m’s! They’re made super soft with the added pudding mix right in the dough. These cookies will disappear fast because they are always a hit and everyone loves them.
Sunday’s at our house are always cookie day and the most requested cookie by my kids are “m&m cookies!” It could be these best monster cookies, or these m&m rice krispies, or even these ever so popular no flour monster cookie bars and we can’t forget about these soft-baked monster cookie bars.
It does not matter what kind of cookie or bar it is just as long as it’s loaded with m&m’s. Mini m&m’s to be exact. I keep a giant jar of those in the pantry. I always seem to grab one or two bags every time I go into a grocery store. You never know when you’ll run out. And running out of mini m&m’s or peanut butter in my house is the absolute worst thing ever 🙂
We LOVE these m&m chocolate chip pudding cookies. The secret is the package of instant pudding mix that goes right into the cookie dough. It makes these cookies super soft and chewy and gives them an extra sweetness that is just so yummy.
I want to warn you that you DO NOT prepare the pudding mix. I know I will get questions about that so I will just say it now, do not prepare the pudding. Just pour the dry pudding mix right into the dough straight from the box.
And we can’t forget the best part of these cookies; all those chocolate chips and m&m’s. I prefer using the mini size chocolate chips and mini size m&m’s. You can find each of these in the baking aisle by the other chocolate chips. You can also find the mini m&m’s in the candy aisle of most stores and grocery stores.
The recipe does call for the rolled dough balls to be frozen for just about 5-10 minutes. You don’t have to do this but for the best texture and thickness, then you really must do it.
I always get super annoyed when recipes call for the dough to be frozen or refrigerated but I have made this recipe and frozen some and then cooked others right away, and we preferred the cookies that had been frozen for a bit. It really is not a hassle. I roll the dough balls all at once and then place them all on a plate and put them in the freezer while the oven is heating up. I then just grab 12 dough balls at a time and place them on the cookie sheet and then bake.
If you want a really pretty cookie then press a few additional m&m’s and/or chocolate chips on top of the cookies right when they come out of the oven. Let them cool for about 5 minutes on the cookie sheet and then transfer to a cooling rack.
Promise me you’ll try one of these warm with a tall glass of cold milk. It’s so yummy!
Yields 3 dozen cookies
M&M Chocolate chip pudding cookies are thick, chewy, soft baked, and loaded with chocolate chips and mini m&m's! They're made super soft with the added pudding mix right in the dough. These cookies will disappear fast because they are always a hit and everyone loves them.
- 1 cup (2 sticks) butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1 small box (3.4 ounce) vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
- 1 cup mini M&M candies
- Prepare cookie sheets by lining with parchment paper or spraying with cooking spray. Oven heats to 350 degrees but it's easiest to do this later as the dough needs to be in the freezer for 5-10 minutes.
- In the bowl of an electric mixer or use a handheld blender, beat the butter and sugars until smooth and combined. Add the egg and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, dry pudding mix, and baking soda. Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined. The dough will be thick and chunky.
- Mix in the chocolate chips and M&M's on low speed.
- Grab about 2-3 tablespoons of dough and roll into a ball (about the size of a golf ball). Place the dough balls in the freezer for about 5-10 minutes before baking. I put the dough balls on a plate when I freeze them.
- Remove 12 dough balls from the freezer and place onto a cookie sheet. Bake for 11-14 minutes. If wanted, press a few additional m&m's on top of the cookie as soon as they come out of the oven. Let cool on cookie sheet for 10 minutes and then move to a cooling rack.
- Repeat with the remaining dough balls in the freezer.
Be sure to not overbake these! They will still be fairly pale (thanks to the pudding mix) when you pull them out of the oven. If you over bake them they won't be as soft. Remember that cookies will continue to bake on the cookie sheet as they sit for a few minutes.