Description
These White Chocolate Chip M&M Pudding Cookies are soft, chewy, and packed with colorful M&M’s and creamy white chocolate chips. Made with instant vanilla pudding mix, they have an irresistibly moist texture and a delightful blend of sweetness and fun. Perfect for a quick treat or party dessert, these cookies are easy to mix up and bake to perfection in just 10 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 box (3.4 ounces) Instant Vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
Add-ins
- 1 cup white chocolate chips
- 1 cup plain M&M’s
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the perfect temperature for baking your cookies evenly.
- Mix Wet Ingredients: In a large bowl, use an electric hand mixer to cream together the softened butter, brown sugar, granulated sugar, instant vanilla pudding mix, eggs, and vanilla extract. Beat on medium speed until the mixture is creamy and completely combined.
- Add Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture. Beat on low speed just until incorporated, being careful not to overmix to maintain a tender cookie texture.
- Stir in Add-ins: Fold in the white chocolate chips and plain M&M’s evenly throughout the cookie dough using a spatula or wooden spoon.
- Shape Cookies: Drop the cookie dough by 2-tablespoon portions onto greased cookie sheets, spacing them apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 minutes. The cookies might look slightly underbaked, but this will keep them soft and chewy. Avoid overbaking to maintain the perfect texture.
- Cool and Serve: Remove the cookies from the oven and let them rest and cool directly on the cookie sheets. There is no need to transfer them to wire racks. Serve warm or at room temperature, ideally with a glass of milk for the best enjoyment.
Notes
- Do not overbake the cookies; taking them out at 10 minutes ensures they stay soft and chewy.
- You can substitute plain M&M’s with peanut M&M’s for a different flavor, but be mindful of allergies.
- Make sure butter is properly softened for easier creaming and better texture.
- Use instant vanilla pudding mix as specified to achieve the unique moist consistency.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
