Kids and kids-at-heart will love these soft M&M Chocolate Pudding Cookies. These colorful cookies come together quickly for an easy treat.
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.
Other recipes you may enjoy
M&M Chocolate Pudding Cookies
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
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on May 1, 2013. Updated on September 28, 2021.
I am yet to make M&M cookies 😉 Looks delicious, Jamie !
Wow, what a great idea. And the possibilities are endless!
I'm loving the pudding cookies too! These sound great Jamie!! Pinning 🙂
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!
These look so good, now I'm going to have to make cookie!!!
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
Tummy cookies!!
It's been a while since I made cookies with instant pudding 🙂
Thanks for the recipe Jamie
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.
These look delicious!
New follower through Bloglovin. Would love the follow back. =)
Love your blog! Would love for you to link up on A Peek Into My Paradise T.G.I.F. Link Party on Friday!
Cathy @ http://apeekintomyparadise.blogspot.com/
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!
Hello Jaime,
These look delicious
Thank you for sharing
Have a great weekend.
Bear Hugs,
Carolyn
These look so delicious….yet almost too cute to eat! I'm sure I could bring myself to eat one, though (or two, or three…) 😀 Found you at My Church Supper. Have a great weekend!
Thanks for joining us at Marvelous Mondays~ Paula
Funny! I don't mind making cookies. For me, it's cake. I despise making cakes. Probably because my oven isn't level and I end up with something like the leaning tower of Pisa.
These look good! Thanks for linking.
Wanna know something funny? I just got invited to link stuff at Rediscover Mom and I went to comment on a few things and i landed on your blog! The chocolate pudding cookies got me! Or was it the M & M's? Whatever. Love it all. And hey!!
These look great! Thanks for linking up at the Tried and True Party! http://rediscovermom.blogspot.com/2013/05/tried-and-true-recipes-11.html
Curious what would happen if I omit the peanut butter. I have a severe nut allergy and peanut butter doesn't work. Thoughts?
I'm not really sure. I think you could try playing around with the butter ratio … or maybe even trying a nut-free peanut butter like NoNuts, SunButter or Wowbutter? If you try it without peanut butter and/or with any substitutions, I would love to know how it went 🙂