Classic pudding cookies are soft, chewy, and oh-so-cheerful with a sprinkling of M&Ms for spring and Easter. Super simple – perfect for kids in the kitchen!
I do enjoy elaborate desserts – both making and eating them – but sometimes life calls for simple, straightforward, classics. At those times, there’s not much better than a faithful, crowd-pleasing cookie recipe. To me, that would be slightly crispy on the edge, chewy and soft in the middle, and studded with chocolate or any other mix-in that floats your boat.
If you experiment with a lot of cookie recipes, it’s not a news flash that including pudding mix in the dough is basically a guaranteed short-cut to puffy, pillow-y cookie heaven. That said, I still remember the first time I tried a recipe that used this trick. –>Blown away<–
In fact, that recipe is still my husband’s favorite chocolate chip cookie, and even though I slightly prefer these, I’m more than happy to make “the originals” time and time again.
This base recipe is a thing of simple and adaptable beauty. This week – definitely a week that calls for keeping it simple around these parts – there happened to be a bag of cheerful Easter-colored M&Ms in the pantry. Their satisfying chocolate-y crunch is, of course, even more wonderful encased in the already mentioned puffy, pillow-y cookie heaven.
And just look at them! So happy. If I were Bob Ross, these would be my little trees.
[clickToTweet tweet=”Classic pudding cookies – soft, chewy, oh-so-cheerful with a dose of M&Ms for spring and Easter.” quote=”Classic pudding cookies – soft, chewy, oh-so-cheerful with a dose of M&Ms for spring and Easter.”]
These are also an excellent little from-scratch baking project if you’d like a not-overly-chaotic way to get kids involved in the kitchen. Simple measurements; opportunities to whisk, beat, and mix by hand; no need to refrigerate the dough, etc.
Gratification will even come quickly enough for little ones (on a good day, anyway) – we’re talking <30 minutes from start to cookie consumption. See? Simple is good. 🙂
Pudding M&M Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 cup (2 sticks) unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 eggs at room temperature
- 1 tsp. vanilla extract
- 1 1/2 cups M&Ms
- Preheat oven to 350 degrees F (180 C). Prepare baking sheets with silicone mats or parchment paper, and set aside.
- Mix flour and baking soda in a small bowl, and stir with a fork or whisk to combine. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and white sugar together on medium-high until creamed, 2-3 minutes. Add the pudding mix, followed by the eggs and vanilla, scraping down the sides of the bowl as needed to ensure mixture is evenly combined. Sprinkle the flour mixture over the top, then mix on low speed just until flour is incorporated. Stir in the M&Ms by hand.
- Drop cookies by rounded tablespoons onto prepared cookie sheets, and bake for 10-12 minutes, until the centers are just set and the edges are golden brown. Allow to cool on the pan for about 10 minutes, then remove to wire racks to cool completely.