30-Minute Soft Chewy M&M Pudding Mix Cookies
These exceptionally soft and chewy cookies get their tender texture from instant pudding mix mixed into the dough. Packed with colorful M&M candies and chocolate chips, they deliver a perfect balance of vanilla sweetness and chocolate richness. The pudding mix creates cookies that stay soft for days, making them ideal for bake sales, lunch boxes, or anytime you want a crowd-pleasing treat. Chilling the dough ensures the cookies hold their shape while baking, resulting in thick, bakery-style cookies with crispy edges and chewy centers.
Ingredients
- 1 ¼ cup all-purpose flourgluten-free flour blend1:1 ratiogluten-freegluten-free
may affect texture slightly
- 1.2 cup instant pudding mixcornstarch1:4 ratiogluten-free
adds moisture and tenderness
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup baking M&M candies
- ½ cup chocolate chips
Instructions
- 1
Whisk together flour, dry instant pudding mix, baking soda, and salt in a bowl and set aside
- 2
Beat softened butter with brown sugar and sugar using electric mixer until creamy
- 3
Add egg and vanilla extract and continue beating until well combined
- 4
Slowly mix in dry ingredients, scraping bowl sides as needed, until just combined
- 5
Fold in three-quarters of M&M candies and all chocolate chips
- 6
Chill dough for 2-3 hours
- 7
Preheat oven to 350 degrees F and line baking sheet with parchment paper
- 8
Roll dough into balls and place on prepared baking sheet
- 9
Press remaining M&M candies into tops of cookie dough balls
- 10
Bake for 8-10 minutes until edges are set
- 11
Cool on pan for at least 10 minutes before removing
Tips
Chill the dough for the full 2-3 hours to prevent spreading and achieve thick, bakery-style cookies.
Don't overbake - cookies should look slightly underdone when removed as they continue cooking on the hot pan.
Use any flavor instant pudding mix for variety, though vanilla creates the most neutral base for the candies.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and kept chilled, or shaped and frozen for up to 3 months
Serve at room temperature with cold milk or coffee
Common Mistakes
Don't skip chilling to avoid flat, spread-out cookies
Avoid overbaking to maintain soft, chewy texture
Don't overmix after adding flour to prevent tough cookies
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may affect texture slightly
FAQ
Can I use sugar-free pudding mix?
Yes, sugar-free pudding mix works well and reduces overall sweetness. The cookies will have the same soft texture.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week. They stay soft thanks to the pudding mix.
Can I freeze the baked cookies?
Yes, freeze baked cookies for up to 3 months. Thaw at room temperature and they'll taste freshly baked.