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M&M’s® Pudding Cookies

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By Betty Crocker Kitchens
Updated Nov 11, 2020
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We took everyone’s favorite M&M’s® cookie and added lots of goodies to make them even more tender, sweet and irresistible! This version is a scratch baker’s delight, but they’re easy enough for anyone—and quick enough that you can whip them up in practically no time at all. But what are the extras that make these cookies extra special? First, our favorite secret weapon for making cookies tender and chewy with just one step: pudding mix. It makes just about any dough a little softer—and in our books, that’s a good reason to keep it on hand all the time! Second, red and green M&M’s® set the holiday scene, but also add a hit of chocolate and the crunch of the candy coating. And last but not least, for an extra-loaded cookie, we added vanilla baking chips. The combination results in a treat that’s familiar, yet extra special in looks and taste.

M&M’s® Pudding Cookies

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 54
  • Ingredients 11
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Ingredients

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 box (4-serving size) Jell-O® vanilla instant pudding and pie filling mix
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups green and red M&M's® milk chocolate candies
  • 1 cup white vanilla baking chips
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
  • Step 
    2
    In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips until blended.
  • Step 
    3
    Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  • Step 
    4
    Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

Nutrition

140 Calories
6g Total Fat
1g Protein
19g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
125mg
5%
Potassium
45mg
1%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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