Chocolate Chip Pudding Cookies are thick, chewy, soft baked, and loaded with chocolate chips and mini m&m's! They stay soft for days thanks to the pudding mix in the dough.
Course Dessert
Keyword chocolate chip pudding cookies, pudding cookie recipe, pudding cookies with m&m's
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Freezer Time 8 minutesminutes
Servings 36cookies
Calories 159kcal
Author Jessica
Ingredients
1cup(2 sticks) butter, softened
1/2cupgranulated sugar
1/2cuplight brown sugar
1largeegg
1/2teaspoonvanilla extract
2cupsall-purpose flour
1box(3.4 oz) instant vanilla pudding mix
1teaspoonbaking soda
1cupmini chocolate chips
1cupmini m&m's
Instructions
Heat oven to 350° and prepare cookies sheets by spraying with cooking spray, lining with parchment paper, or using a silpat liner.
In the bowl of a stand mixer, or use a mixing bowl and handheld mixer, beat together the softened butter, granulated sugar, and brown sugar until combined. About 1-2 minutes.
Add the egg and vanilla extract. Beat until combined.
In a separate smaller bowl, add the flour, dry pudding mix, and baking soda. Stir with a whisk to break up any clumps. Add the dry ingredients, 1 cup at a time, into the wet mixture and beat together just until blended each time.
Mix in the chocolate chips and m&m's just until combined.
Take about 2-3 tablespoons of dough and roll into a ball (should look about the size of a golf ball). Repeat until dough is gone. Place dough balls onto a plate and let freeze for 5-10 minutes before baking.
Remove 12 dough balls from freezer and place on the cookie sheet. Bake for 11-14 minutes.
Let cool on the cookie sheet for 10 minutes and then remove cookies to a cooling rack to cool completely. If wanted, gently press a few m&m's on top of the cookies immediately when they come out of the oven.
Repeat with remaining cookies! Eat a cookie warm with milk, it's delicious!
Notes
I will leave the dough balls in the freezer for 5 minutes and then take out 12 to bake on the cookie sheet. The 2nd and 3rd batches will be in the freezer longer which is fine. If you use unsalted butter you may want to add 1/4 teaspoon - 1/2 teaspoon salt in with the dry ingredients.