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!
Prep Time 1hour
Cook Time 10minutes
Total Time 1hour10minutes
Author Dorothy Kern
1/2cup113g unsalted butter, softened
3/4cup129g brown sugar, packed
1box3.4 ounces/96g Instant Vanilla Pudding Mix
1 1/4cups155g all purpose flour
1cup195g pastel colored M&Ms
1/2cup76g 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.