These cookies are soft, chewy, and packed with M&Ms. The vanilla pudding mix gives these cookies a delicious flavor while making the cookie so chewy! If you’re a fan of M&M Cookies then you’re going to LOVE these!
Recipe Notes
- Salted or unsalted butter? Totally up to you. I think most cookie recipes need a little bit of salt to cut the sweetness, so I tend to prefer salted butter. If you only have unsalted butter, that will certainly work, but you may want to add 1/2 tsp of salt to your cookie dough
- Gene Wayne ate one of these and said “omg these cookies are the bomb!”… he eats a LOT of my baking and has just come to expect delicious desserts, so getting an actual reaction out of him is rare. All the more reason to give this recipe a go!
- These cookies stay soft for days! They can be stored at room temperature up to a week, if they last that long!
Ingredients
- 1 cup salted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla butter bakery emulsion
- 2 eggs
- 1 tsp baking soda
- (1) 3.4 ounce box of vanilla pudding mix
- 2.5 cups flour
- 1 bag Halloween M&Ms
Instructions
- Preheat oven to 350 degrees. Cream together butter and sugars until light and fluffy
- Add in baking emulsion and eggs. If you do not have the LorAnn butter vanilla baking emulsion (which is the BEST), you can substitute classic vanilla extract. Mix until all combined
- Add in your dry pudding mix. Add in baking soda and flour. Mix until just combined.
- Fold in your white chocolate chips and sprinkles until combined.
- Scoop cookies using a #40 cookie scoop.
- Bake cookies for 8 minutes. Cookies should begin to turn golden brown around the edges, bit should still be a little glossy in the center. This bake time is for a soft, chewy cookie. If you prefer your cookies a little more done, add 1-2 minutes to bake time.
- Allow cookies to cool on parchment paper for an additional 10 minutes. Cookies will be soft and chewy, but will set more as they continue to cool.
Enjoy! The pudding mix in these cookies really adds so much moisture. These cookies keep a gooey, chewy center after baking. You can even customize with different sprinkle colors, pudding flavors, etc – the possibilities are endless!
As always, if you try this recipe out please let me know what you think! I would love to hear your feedback.
Halloween M&M Pudding Cookies
Course: DessertDifficulty: Easy24
servings10
minutes8
minutesIngredients
1 cup salted butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla butter bakery emulsion
2 eggs
1 tsp baking soda
(1) 3.4 ounce box of vanilla pudding mix
2.5 cups flour
1 bag Halloween M&Ms
Directions
- Preheat oven to 350 degrees. Cream together butter and sugars until light and fluffy
- Add in baking emulsion and eggs. If you do not have the LorAnn butter vanilla baking emulsion (which is the BEST), you can substitute classic vanilla extract. Mix until all combined
- Add in your dry pudding mix. Add in baking soda and flour. Mix until just combined.
- Fold in your white chocolate chips and sprinkles until combined.
- Scoop cookies using a #40 cookie scoop.
- Bake cookies for 8 minutes. Cookies should begin to turn golden brown around the edges, bit should still be a little glossy in the center. This bake time is for a soft, chewy cookie. If you prefer your cookies a little more done, add 1-2 minutes to bake time.
- Allow cookies to cool on parchment paper for an additional 10 minutes. Cookies will be soft and chewy, but will set more as they continue to cool.
