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+ servings
Plate of Fireworks Pudding Cookies with M and M's and words in top right hand corner
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Fireworks Pudding Cookies

These brown sugar pudding cookies are my new favorite cookie recipe! Soft and chewy, they're perfect filled with patriotic colors and M&Ms!
Servings 24
Author Dorothy Kern

Ingredients

  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box 3.4 ounces INSTANT Vanilla Pudding Mix (just the mix, don't make the pudding)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1/4 cup red and blue sprinkles or any colors
  • 3/4 cup 4th of July M&Ms or any color of M&M

Instructions

  • 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.