Description
These Peanut Butter M&M Pudding Cookies are soft, chewy, and packed with flavor. Loaded with peanut butter M&Ms and mini chocolate chips, they’re an easy, crowd-pleasing treat. The addition of instant vanilla pudding keeps the cookies moist and tender, making them perfect for snacks, desserts, or sharing at parties. Ready in just 20 minutes, they’re quick, simple, and absolutely delicious.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated white sugar
- ½ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup peanut butter M&Ms
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, instant pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Fold in mini chocolate chips and peanut butter M&Ms.
- Use a cookie scoop or tablespoon to portion dough into balls, spacing evenly on the baking sheet.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve these cookies slightly warm for the best soft and chewy texture. They pair perfectly with a glass of milk, coffee, or hot chocolate. Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving, or enjoy them slightly warm from the microwave for a fresh-baked taste.