I’ve been on the search for the perfect cookie recipe.  Sorry, Nestle, but when I made homemade cookies using the Toll House recipe, they were coming out too flat and crispy.  It was probably my fault, but I need a recipe that I can’t mess up!  I love the Toll House chips, so it was time for a new cookie recipe for them.  I want cookies that bake up to the perfect fluffy and soft texture every time.

When I started seeing pudding cookies on Pinterest, those sounded promising.  Since cake mixes advertise that they’re better with pudding in the mix, it makes sense that pudding will make cookies bake up to the ideal texture, too.

After some taste tests, I’ve made adjustments to land upon a super, simple recipe for perfect pudding cookies.  I didn’t want to make anything too complicated – no separating egg whites or any other extra steps for me, please!  I like recipes that make baking easy.  This pudding cookie recipe is just right for me – simple and delicious!

Since beginning my cookie quest, I learned the secret behind pudding cookies: cornstarch.  As the second ingredient in the pudding mix (behind sugar), the cornstarch helps the cookies bake up thick and soft.

This is my new go-to recipe for both chocolate chip pudding cookies and M&M pudding cookies.  No matter which you choose, these cookies are a yummy treat!

Super, simple pudding cookies

Ingredients

1 stick of unsalted butter, softened (1/2 cup)
1/4 cup white sugar
3/4 cup brown sugar
1 package (3.4-ounce size) vanilla instant pudding mix
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 cup mini M&Ms (can substitute mini chocolate chips)

Directions

1. If baking immediately, preheat oven to 350 degrees F.  (Chilling the dough for 30 minutes to a couple of hours before baking can help the cookies bake up thicker.)
2. With a mixer, combine butter, white and brown sugars, and the pudding mix.
3. Add the eggs and vanilla and beat until smooth.
4. A little at a time, add the baking soda, salt, and flour.  Mix until they are well combined.
5. Gently fold in the mini M&Ms (or mini chocolate chips).
6. If you have time to chill the dough, cover and place it in the refrigerator for 30 minutes to two hours.
7. Place scoops of dough on a greased or nonstick baking sheet.  (I use a 1.5-inch cookie dough scoop, which makes 42 cookies that are about 2.5 inches in diameter.  You can also roll the dough by hand to 1-inch balls of dough.)
8. Bake at 350 degrees F for 9-12 minutes until the tops just begin to become golden brown.
9. Cool and enjoy!

These pudding cookies are so yummy – and super easy to make.  It just takes a few minutes to whip up a delicious batch!  They store well, too.  They stay soft and delicious – but don’t expect them to last long.  They don’t at our house, anyway!

 This recipe is linked at some of these link parties.