Vanilla pudding mix keeps these M&M Chocolate Chip Pudding Cookies soft and chewy, while chocolate chips and M&M’s make them extra sweet and chocolaty—delicious!
Thursdays Are for Baking Cookies
We love our weekends—time for family, friends and relaxation—and we like to get ready by baking treats on Thursdays so there are always snacks to enjoy. These M&M Chocolate Chip Pudding Cookies are a favorite: fun to make and irresistible to eat.
The vanilla pudding mix gives the cookies a tender, chewy texture, while the chocolate chips and M&M candies add bursts of chocolate and color. They’re the kind of cookie everyone reaches for first.
One afternoon my son and I wanted to bake something extra playful, so we pulled mini M&Ms, chocolate chips and a box of vanilla pudding mix from the pantry. I had seen pudding-mix cookies trending online and was excited to try them—and they did not disappoint.
These cookies bake quickly and deliver a soft, chewy center with slightly crisp edges. They’re simple to make and perfect for sharing at weekend gatherings or enjoying with a glass of milk.
Give them a try—you’ll find them soft, chocolatey and irresistible. We’ve made them so often that the recipe is memorized, but they still feel like a special treat every time.
You can have a batch ready in about 30 minutes, and they’re always a hit. I hope they become a go-to for your family, too.
What Do I Need to Make M&M Chocolate Chip Pudding Cookies?
- Butter, softened
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Vanilla instant pudding mix
- Baking soda
- Chocolate chips
- Mini M&M candies
- Baking sheet
- Parchment paper
More of My Favorite Cookie Recipes
I love baking cookies and have several favorites to share. These include Loaded M&M Cookies, Perfect Chocolate Chip Cookies, Classic Peanut Butter Cookies, and Carrot Cake Cookies—recipes that deliver great texture and flavor for every occasion.
- Loaded M&M Cookies: Chewy, chocolatey cookies loaded with mini chocolate candies.
- Perfect Chocolate Chip Cookies: Balanced for crisp edges, a chewy center, and rich chocolate flavor.
- Classic Peanut Butter Cookies: Soft and chewy with the classic criss-cross pattern.
- Carrot Cake Cookies: Moist cookies with a white chocolate drizzle—perfect for any time.
- And more cookie favorites to explore.
How to Make M&M Chocolate Chip Pudding Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the softened butter with the brown and granulated sugars until smooth. Add the egg and vanilla, then beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, vanilla instant pudding mix, and baking soda.
- Add the dry ingredients to the wet ingredients in the mixer, one cup at a time, mixing until just combined. The dough should be thick and slightly chunky.
- Fold in the chocolate chips and mini M&Ms on low speed or stir them in with a wooden spoon.
- Scoop the dough into 1.5-tablespoon rounds and place them a few inches apart on the prepared baking sheets. Press a few extra M&Ms and chocolate chips onto the tops if you like, and gently flatten each dough ball.
- Bake for about 12 minutes, or until the cookies begin to turn very light brown and barely crackle on top. Rotate the baking sheets after about 7 minutes for even baking.
- Let the cookies cool completely on the baking sheets or enjoy them warm right away.
How to Store M&M Chocolate Chip Pudding Cookies
Store the cookies in an airtight container at room temperature for up to one week.
To freeze baked cookies: Wrap each cookie individually, place them in a freezer-safe container or bag, and thaw at room temperature when ready to eat.
To freeze cookie dough for later baking: Scoop dough portions onto a parchment-lined rimmed baking sheet and freeze for at least 30 minutes. Transfer the frozen dough portions to a freezer-safe container or bag and store up to three months. When ready to bake, place frozen dough on a parchment-lined sheet and bake at 350°F for 12–14 minutes, or until edges are lightly browned.
If you make these M&M Chocolate Chip Pudding Cookies, snap a photo and tag me on Instagram @thebakermama—I love seeing your creations. Enjoy!
xoxo,
M&M Chocolate Chip Pudding Cookies
5 from 3 reviews
- Author: Maegan – The BakerMama
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 36
- Category: Dessert
Description
These cookies are a favorite for a reason: instant vanilla pudding mix keeps them tender and chewy, while chocolate chips and M&M’s add sweet chocolate bites in every mouthful.
Ingredients
- 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 (3.4 ounce) box vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 cup chocolate chips
- 1 cup mini M&M candies
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- In an electric mixer, beat the butter and both sugars until smooth. Add the egg and vanilla and mix until combined.
- Whisk the flour, dry pudding mix, and baking soda in a separate bowl. Add the dry ingredients to the mixer one cup at a time until just combined; the dough will be thick.
- Fold in the chocolate chips and M&Ms. Scoop 1.5-tablespoon portions of dough onto the prepared sheets a few inches apart. Press extra candies or chips on top and gently flatten each ball.
- Bake for about 12 minutes, or until the cookies are very lightly browned and just begin to crackle on top. Rotate the sheets after 7 minutes for even baking.
- Allow cookies to cool on the baking sheets, or enjoy warm.
Notes
Store in an airtight container at room temperature for up to one week. To freeze baked cookies or dough, wrap or place portions in freezer-safe containers and thaw or bake as needed.