Description
Delight in these festive Christmas M&M Pudding Cookies, featuring a soft, chewy texture enhanced by instant vanilla pudding mix and bursting with white chocolate chips and colorful Christmas-themed M&M’s. Perfect for holiday gatherings, these cookies combine rich buttery flavors with a sweet and colorful crunch in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 box (3.4 ounces) Instant Vanilla pudding mix
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
Add-ins
- 1 cup white chocolate chips
- 1 cup plain Christmas M&M’s
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your cookies evenly and thoroughly.
- Cream butter and sugars: In a large bowl, use an electric hand mixer to beat together the softened salted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add pudding and eggs: Beat in the instant vanilla pudding mix, eggs, and vanilla extract on medium speed just until combined, which helps maintain the dough’s soft texture.
- Incorporate dry ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture, beating on low speed until just combined to avoid overmixing and tough cookies.
- Fold in add-ins: Stir in the white chocolate chips and Christmas M&M’s evenly throughout the dough, adding both flavor and festive color.
- Scoop dough: Drop the batter by 2-tablespoon-sized scoops onto greased cookie sheets, spacing them to allow for slight spreading during baking.
- Bake cookies: Bake in the preheated oven for 9 to 10 minutes; the cookies may appear slightly underbaked but will firm up as they cool, ensuring a soft, chewy texture.
- Cool and serve: Remove the cookies from the oven and let them rest on the cookie sheets to cool; there is no need to transfer them to wire racks. Serve once cooled and enjoy your festive treat!
Notes
- Do not overbake as these cookies are best when soft and chewy.
- Using instant vanilla pudding mix helps keep the cookies moist and tender.
- Letting cookies cool on the baking sheet allows them to set perfectly without breaking apart.
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
