There’s something irresistibly delightful about cookies that are soft, chewy, and loaded with colorful treats. Easy Pudding Cookies with M&Ms and Sprinkles are just that—a fun, sweet treat perfect for any occasion. These vibrant cookies not only satisfy your sweet tooth but are also incredibly simple, making them an ideal choice for family gatherings, birthday parties, or even just a cozy night in. With their rich flavor profile and a dash of nostalgia, they’re bound to become a firm favorite in your home.
Why make this recipe
Reasons to try it
What makes these pudding cookies so special? For starters, they’re a breeze to whip up and require minimal ingredients, making them a fantastic choice for busy weeknights or impromptu get-togethers. The instant vanilla pudding mix adds a lovely richness and ensures that these cookies remain incredibly soft and tender, creating a texture that’s hard to resist. Plus, who can say no to the pop of chocolate from M&Ms and the festive touch from sprinkles?
"These cookies are pure joy! They are super soft and the kids went wild for the M&Ms and sprinkles!" – A happy baker
How to make Easy Pudding Cookies with M&Ms and Sprinkles
The cooking process explained
Whipping up these pudding cookies is almost effortless! You’ll start by creaming together your sugars and butter to create a fluffy base. Then, mix in your pudding mix and wet ingredients before gradually folding in the dry components. Just when you think it can’t get any better, you’ll add in the M&Ms and sprinkles for that extra pop of color and flavor.
Ingredients
Gather these items
Here’s what you’ll need to create these delightful cookies:
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter, softened
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup M&Ms
- 1/2 cup sprinkles
Feel free to substitute the M&Ms with chocolate chips or nuts if you desire a different flavor profile!
Directions
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the brown sugar, granulated sugar, and butter until smooth.
- Beat in the pudding mix until well blended.
- Add in the eggs and vanilla, mixing until combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Fold in the M&Ms and sprinkles.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the sheets for a few minutes before transferring to wire racks to cool completely.
How to serve Easy Pudding Cookies with M&Ms and Sprinkles
Best ways to enjoy it
These cookies can be enjoyed on their own, but why not take it up a notch? Serve them warm with a scoop of vanilla ice cream for a delectable dessert sundae or pair them with a glass of cold milk. They can also be a charming addition to a cookie platter alongside other treats, such as pudding cookies and brownies.
How to store
Storage and reheating tips
Proper storage will keep your pudding cookies fresh for days! Allow them to cool completely before transferring to an airtight container. They can be stored at room temperature for up to a week. If you’d like to keep them longer, consider freezing the dough or the baked cookies. Just make sure to separate layers with parchment paper, and they can last up to three months in the freezer. To reheat, simply pop them in the microwave for a few seconds to enjoy that straight-from-the-oven experience.
Tips to make
Helpful cooking tips
For the best results, make sure your butter is truly softened, not melted. This will help create that perfect fluffy texture. If you want to boost the flavor, try adding a pinch of cinnamon or a splash of almond extract for a unique twist. And remember, don’t overmix once you add the flour; this will help keep your cookies light and airy!
Variations
Creative twists
Once you’ve mastered the classic pudding cookie recipe, feel free to play with flavors! Instead of vanilla pudding, try chocolate or butterscotch. You could also swap out the M&Ms for seasonal candies, or even dried fruit and nuts for a healthier take. The possibilities are as endless as your creativity!
FAQs
Common questions
What if I don’t have instant pudding?
You can substitute it with an equal amount of cornstarch and a bit of extra sugar, but the texture may slightly differ.
Can I make these cookies gluten-free?
Absolutely! Just use a gluten-free all-purpose flour blend in place of regular flour.
How long do they take to prepare?
From start to finish, you can expect to spend around 30 minutes prepping and mixing, with an additional 10-12 minutes of baking time.
Whether you’re gearing up for a special occasion or just looking to whip up something sweet, these Easy Pudding Cookies with M&Ms and Sprinkles are bound to bring a smile to everyone’s face!
Easy Pudding Cookies with M&Ms and Sprinkles
Ingredients
Main Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter, softened Make sure it's softened, not melted.
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup M&Ms Feel free to substitute with chocolate chips.
- 1/2 cup sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the brown sugar, granulated sugar, and butter until smooth.
- Beat in the pudding mix until well blended.
- Add in the eggs and vanilla, mixing until combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Fold in the M&Ms and sprinkles.
Baking
- Drop tablespoon-sized balls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the sheets for a few minutes before transferring to wire racks to cool completely.