M&M Cookies With Vanilla Pudding

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. Sometimes you just need that sweet, chewy hug in a cookie, but without all the fuss and fancy techniques. Enter: the M&M Cookie with Vanilla Pudding. This isn’t just any cookie; it’s a game-changer. It’s the kind of cookie that makes you wonder where it’s been all your life, especially if you’re a fan of melt-in-your-mouth goodness.

Why This Recipe is Awesome

Alright, let’s get down to brass tacks. Why should you bother with this particular cookie recipe when the internet is overflowing with M&M cookies? Simple: the vanilla pudding mix is our secret weapon. It’s what transforms an ordinary cookie into an extraordinary, ridiculously soft, and chewy masterpiece. Seriously, it’s like magic, but with less actual magic and more yummy science.

It’s also pretty much idiot-proof. No fancy equipment needed, no weird techniques you need a culinary degree to master. If I didn’t mess it up (and trust me, I’ve had my share of baking disasters), you won’t either. Plus, who doesn’t love M&M’s? They’re practically joy in a candy shell. These cookies are a guaranteed crowd-pleaser, or a fantastic excuse to eat an entire batch yourself. No judgment here.

Ingredients You’ll Need

• 1 cup (2 sticks) Unsalted Butter, softened. Unsalted, because we’re adding salt later. Don’t be a rebel here; precise salt is important!
• ¾ cup Granulated Sugar. For that classic sweetness and a bit of crispness.
• ¾ cup Packed Light Brown Sugar. This is where the chewy magic comes from. Don’t skimp, don’t substitute, just embrace the brown sugar love.
• 2 Large Eggs. Room temperature, please! It helps them emulsify better with the butter and sugar, making for a smoother dough. Science, baby!
• 1 teaspoon Vanilla Extract. The good stuff, please. Not that imitation vanilla that tastes like regret. Quality vanilla makes a difference.
• 2 ¼ cups All-Purpose Flour. The OG flour. Nothing fancy required here.
• 1 teaspoon Baking Soda. For that perfect lift and spread. Don’t skip it unless you want flat hockey pucks.
• ½ teaspoon Salt. Just a pinch, to balance all that sweetness. It’s the unsung hero of baking.
• 1 (3.4 oz) box Instant Vanilla Pudding Mix (dry mix only). This is our secret weapon! Get the instant kind, not the cook-and-serve. Trust me on this one.
• 1 ½ cups M&M’s (or more, no one’s counting). A whole bag! Or two, for maximum color and chocolatey goodness. Variety is the spice of life, or at least of your cookie.

Step-by-Step Instructions

1. Get Creamy: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
2. Egg-cellent Addition: Beat in the eggs, one at a time, until fully incorporated. Then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything’s mixed.
3. Dry Mix Magic: In a separate medium bowl, whisk together the flour, baking soda, salt, and the dry instant vanilla pudding mix. Make sure there are no lumpy bits of pudding mix hiding!
4. Combine Forces: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing leads to tough cookies, and we’re aiming for tender.
5. M&M Time!: Fold in the M&M’s by hand until they’re evenly distributed throughout the dough.
6. Chill Out (Seriously): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. FYI, this step is NOT optional. It helps prevent spreading and deepens the flavor.
7. Preheat & Prep: While your dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Scoop & Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Golden Goodness: Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft-looking. They might look slightly underdone, but trust the process! They’ll firm up as they cool.
10. Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or just eat one warm, I won’t tell.

Common Mistakes to Avoid

• Not Chilling the Dough: I’m serious about this one, folks. This isn’t optional, friend. Warm dough = flat, sad cookies that spread too much. Give your cookies a chance to be their best selves.
• Overmixing the Dough: Once the flour goes in, mix just until combined. Stop. Overmixing develops the gluten too much, making for tough, chewy cookies in a bad way.
• Using Cook-and-Serve Pudding: Instant. I repeat, INSTANT. The other kind will ruin your life, or at least your cookies. Check the box twice!
• Eyeballing Ingredients: Baking is a science, not a suggestion. Use proper measuring cups and spoons, especially for the flour and leavening agents. Precision pays off.
• Overbaking: Resist the urge to bake them until they look perfectly done and crispy in the oven. They continue to cook on the hot sheet. Pull them when the edges are set and the centers still look a little soft.

Alternatives & Substitutions

Feeling adventurous? While this recipe is perfect as is, here are a few ways to mix things up:

• M&M’s Alternatives: Don’t have M&M’s or just want something different? Swap them out for chocolate chips (milk, dark, white, or a mix!), chopped nuts, Reese’s Pieces, or even crushed Oreos. Feel free to get wild here. Peanut butter M&M’s? Yes, please!
• Pudding Power-Up: Instead of vanilla instant pudding, try instant chocolate pudding for a double chocolate cookie, or butterscotch for a fun twist. Just stick to the instant kind!
• Butter Blues: Can’t do butter? Shortening can be used, but honestly, IMO, butter is king for flavor and texture in cookies. It’s truly superior. If you must, be prepared for a slightly different result.
• Less Sugar? You can slightly reduce the sugar, but be aware it might affect the texture and spread of the cookie. I wouldn’t go drastically lower.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly sarcastic) answers!

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is king for flavor and texture in cookies. It’s worth the splurge, trust me.
• Do I *really* have to chill the dough? Yes, dear friend, you really, really do. Unless you enjoy sad, flat cookies that spread into a single, amorphous blob. Chilling helps the flavors meld and prevents excessive spreading.
• Can I make these ahead of time? Absolutely! This dough is fantastic for meal prep (cookie prep?). The dough can chill in the fridge for up to 3 days, or you can scoop it into balls and freeze them for a few months. Just bake from frozen, adding a minute or two to the bake time.
• My cookies came out hard, what happened? Rookie mistake! You probably overbaked them. Or maybe overmixed the dough? Keep an eye on them; remember, edges set, center still soft.
• What if I don’t have instant pudding mix? Then this isn’t this recipe, my friend! It’s literally the secret ingredient that makes these cookies special. Go get some. It’s usually near the Jell-O.
• Can I use different M&M colors, like for holidays? Is the sky blue? Go wild! Holiday M&M’s, themed M&M’s, whatever makes your heart sing. They’re just for fun!
• How long do these cookies stay fresh? In an airtight container at room temperature, they’re typically good for 3-5 days. But honestly, they’re so good, they rarely last more than 24 hours in my house!

Final Thoughts

There you have it, folks! Your new go-to recipe for M&M cookies that are anything but basic. These are the cookies that bring smiles, make friends, and sometimes even convince you that baking isn’t so scary after all. They’re soft, they’re chewy, they’re packed with chocolatey goodness, and they’re ridiculously easy.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a warm cookie, a glass of milk, and enjoy your well-deserved cookie coma. Happy baking!