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Kids and kids-at-heart will love these soft M&M Chocolate Pudding Cookies. These colorful cookies come together quickly for an easy treat.
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Cookies with M&Ms
I have a confession – I hate making cookies. 😳 There, now I’ve said it, and you know. Don’t get me wrong; I like to eat cookies, not make them! However, I think it’s the constant babysitting them that turns me off.
Typically, I will delegate cookie-making to my kiddos – who are usually more than enthusiastic with the task!
One of my current favorite cookies is the pudding cookie! OMGosh – you can make them in any pudding flavor and throw in whatever kind of yummies you like. The possibilities are almost endless! And, they’re easy – and so SOFT! Personally, I prefer a softer cookie. How about you?
When it comes to cookies, this recipe is the perfect little dessert!
I think the little M&M’s are so cute, and I thought it would be fun to make some cookies with them. You can never go wrong when M&M’s are included in a recipe. My Monster Cookies and M&M’s® Red Velvet Cookie Cake are both favorites!
My kids and grandbabies loved them, and I hope your family does as well!
How to make cookies with M&M’s
- In a medium bowl, cream the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until thoroughly combined. Add the eggs and vanilla. Mix well.
- Whisk together the flour, cocoa powder, baking soda, salt, and instant pudding in a separate medium bowl. Slowly add the dry ingredients into the creamed mixture, mixing well. Stir in the M&M’s. Cover the bowl with plastic wrap and chill for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 8 minutes. Allow the cookies to cool for 2 minutes on the baking sheet before removing them to a cooling rack to cool completely.
M&M Chocolate Pudding Cookies FAQs
Store them in an airtight container or ziptop bag at room temperature for up to 10-14 days.
Yes! You can either freeze the baked cookies or the raw dough to enjoy later.
BAKED COOKIES: Once the cookies are cooled you can place them in a freezer-safe airtight container or ziptop bag and freeze for up to 2-3 months. Let them defrost at room temperature when you’re ready to enjoy them.
RAW DOUGH: Scoop the cookie dough onto the parchment-lined baking sheet and place the baking sheets in the freezer until the dough is frozen all the way through. Transfer all of the dough balls to an airtight container with parchment or wax paper between the layers.
When you’re ready to bake them, place the frozen cookie dough balls onto a parchment paper-lined baking sheet and bake according to the recipe directions, adding a few minutes since we’re starting with frozen dough.
Yep! Zap it in the microwave for a few seconds or reheat them in the oven until they’re heated through. You won’t need too long since they’re already baked!
Recipe Tips
- You’ll want to use a cookie scoop to make your cookies the same size. If you don’t have a cookie scoop – your tablespoon measuring spoon is a good substitute to get uniform-sized cookies!
- Not a fan of peanut butter? Try substituting a different nut or seed butter.
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M&M Chocolate Pudding Cookies
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We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 box instant chocolate pudding, 3.4 oz.
- 1 cup chocolate chips
- 1 ½ – 2 cups mini M&M’s candy
Instructions
- In a medium bowl, cream the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until thoroughly combined. Add the eggs and vanilla. Mix well.
- Whisk together the flour, cocoa powder, baking soda, salt, and instant pudding in a separate medium bowl. Slowly add the dry ingredients into the creamed mixture, mixing well. Stir in the M&M’s. Cover the bowl with plastic wrap and chill for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 8 minutes. Allow the cookies to cool for 2 minutes on the baking sheet before removing them to a cooling rack to cool completely.
Notes
- Store the cookies in a covered container.
- You’ll want to use a cookie scoop to make your cookies the same size. If you don’t have a cookie scoop – your tablespoon measuring spoon is a good substitute to get uniform-sized cookies!
- Not a fan of peanut butter? Try substituting a different nut or seed butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on May 1, 2013. Updated on September 28, 2021.
I keep seeing these pudding cookies and have yet to try them. I love baking cookies, just because I think they're pretty basic, and make a lot….what I hate is the cleanup. All those cookie sheets tend to sit on my counter until I absolutely have to clean them.
Thanks for sharing!
These look delicious!
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Cathy @ http://apeekintomyparadise.blogspot.com/
You may not enjoy it, but you are an excellent cookie baker. These cookies look delish. It is great the kids will help!
The Busy Bee's,
Myrna and Joye.
Tummy cookies!!
It's been a while since I made cookies with instant pudding 🙂
Thanks for the recipe Jamie
These look so good. What a great recipe. Thanks so much for sharing with Wednesday's Adorned From Above.
Have a great week.
Debi and Charly
These look so good, now I'm going to have to make cookie!!!
Oh yum they look so yummy and bet moist with the pudding. My boys would love, thanks for recipe!
Stopping by from Adorned from Above. Alexis from Running Away? I'll Help You Pack!
I'm loving the pudding cookies too! These sound great Jamie!! Pinning 🙂
Wow, what a great idea. And the possibilities are endless!
I am yet to make M&M cookies 😉 Looks delicious, Jamie !