Crispy on the outside edges and chewy in the middle, these Chocolate Chip M&M Pudding Cookies are loaded with M&M's and chocolate chips for a delicious cookie that are Santa-approved!
Another great Christmas cookie that is very popular in our household. I like to make them oversized, a bit larger than a golf ball and the recipe will make 16 large cookies.
These Holiday Chocolate Chip Pudding Cookies have ½ cup of vanilla pudding mix which gives these cookies a great texture and flavour.
ingredients & substitutions
A full list of ingredients and instructions is included in the recipe card at the bottom of the page.
- butter - should be at room temperature
- eggs - should be a room temperature. Take them out of the refrigerator 30 to 60 minutes before you begin the recipe.
- M&M's - are the stars in this recipe. I like to use the plain chocolate ones with holiday colours. You may substitute any type of M&M.
- Chocolate chips - semisweet or milk chocolate chocolate chips are delicious in these cookies or you can also use white chocolate chips or a combination of both!
You can use a hand mixer or stand mixer for this recipe. Start by cream together the butter, brown sugar and granulated sugar. Cream for 1 minute until light and fluffy.
Next, add in the eggs and vanilla. Beat for 30 seconds on medium speed until combined.
In a separate bowl , combine all-purpose flour, instant vanilla pudding mix, baking soda and salt. Whisk together until combined.
Beating on low speed of mixer, gradually add in flour mixture, beating just until combined.
Using a wooden spoon and by hand, add in chocolate chips and M&M's. Stir just until they are mixed into the dough.
Using two heaping tablespoons of dough, (or an ice cream scoop) roll into balls and place on parchment paper-lined baking sheets 2 inches apart.
Bake in 350°F oven for 17-19 minutes. (Cookies will still be a little soft in the middle).
Cool on baking sheet for 5 minutes, then move to wire rack to cool. (Note that these cookies are delicious enjoyed warm from the oven)!!
tips for making this recipe
Use butter softened at room temperature. Using cold or room temperature butter causes the cookies to bake differently. If butter is too cold, the cookies won't spread nicely - too soft, they will spread too much.
When you press your finger into the butter, you should see the indentation after you remove it.
Eggs should also be at room temperature. Always remove eggs from the refrigerator about a half hour to an hour before you begin baking.