Make Easter M&M Cookies for spring! This is the best pudding cookie recipe filled with Easter M&Ms and pastel sprinkles. They’re the perfect Easter treat!
Now that Jordan is 13, Easter has become kind of … boring in our house. We’re not church goers, so Easter has always been about the bunny and egg hunts. But now that the Easter bunny is out of the bag, so to speak, it’s not as fun anymore. That’s why, this year, I decided to host brunch instead. We don’t have a ton of family around, and the family we do have is more interested in hanging out than going to church, so brunch for all! I’m going to invite any of our local friends without plans and we’re going to have quiche and cinnamon rolls and a mimosa bar….and cookies, of course.
Even though we don’t traditionally celebrate Easter, I am in love with the holiday aisles at the grocery store. The day after Valentine’s Day I’m impatiently waiting for all the spring pastel candy and decorations to be set up, which I know is a #foodbloggerthing and the rest of the country is annoyed that we rush from holiday to holiday. The second that Easter M&Ms landed on the shelves I brought two bags home with me to make these cookies. Jordan has been on my case for a month about opening and eating them and I’ve been holding her off, just barely.
M&Ms and sprinkles are my love language. I love all the bright colors and fun holiday themed ones that come out. Pastel, 4th of July, Christmas…I look forward to each and every one…and don’t get me started on my holiday sprinkle collection. I have two drawers of sprinkles and more in the garage. #sprinklehoarder
These pudding cookies combine my love of holiday M&Ms and sprinkles and my love of pudding cookies: Easter M&M Cookies, perfect for a class party or brunch or just because you love shopping the holiday aisles as much as I do.
These M&M Cookies are made with butter and lots of brown sugar and my secret ingredient: pudding mix. If you’ve never tried pudding cookies you MUST! I can never get enough of them. If you love soft and chewy cookies, then you must try pudding cookies.
I’m not a crunchy cookie lover, unless I’m eating Famous Amos cookies or Oreos. When I bake cookies I want them to be soft and chewy and full of brown sugar. These fit the bill: a soft and chewy M&M cookie made perfect for Easter.
After all, who can say no to colorful M&Ms and sprinkles???!!!
Easter M&M Cookies are perfect for spring! This easy pudding cookie recipe is a soft and chewy cookie full of pastel M&Ms and sprinkles. They’re always the first cookie to disappear at any party!
How to make Easy Easter M&M Cookies:
- I like to use butter, not shortening, in my cookies. Use unsalted butter to control the amount of salt.
- Make sure to use instant pudding mix, not the cooked kind. I prefer regular instant pudding, not sugar-free. Add the powder to the cookie dough (no need to make actual pudding).
- You can use any candy you want, I just love using M&Ms and sprinkles.
- For sprinkles: I suggest “jimmies” not nonpareils or drops or anything like that. Jimmies hold up better in the oven.
- Pudding cookies are not only soft and chewy, but they stay soft for days…but they’ll never last that long in your kitchen. Betcha can’t eat just one!
- These also freeze well!
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 129g brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups 155g all purpose flour
- 1 cup 195g pastel colored M&Ms
- 1/2 cup 76g pastel sprinkles
- Note: This dough requires chilling.
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Nutritional information not guaranteed to be accurate
I absolutely adore pudding cookies. You can see all my pudding cookie recipes here, or check out Maria’s Chocolate Pudding Cookies, Aubrey’s Butterfinger Pudding Cookies, or Deborah’s Cookies ‘n Cream Pudding Cookies!
**Did you make this recipe? Don’t forget to give it a star rating below!**
Last Updated on August 28, 2019
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: March 18, 2018