Growing up, Easter was always a special time for family gatherings. I remember baking cookies with my kids, filling the kitchen with sweet scents. These Easter Pudding Cookies became a favorite, bringing joy with their chewy texture and colorful M&M's. They are perfect for sharing with loved ones!
These cookies are not just delicious; they bring a fun touch to any occasion, especially Easter celebrations. With their vibrant colors and rich flavors, they can brighten up your dessert table and delight everyone.
Why You'll Love This Recipe
- Quick and easy to whip up, perfect for busy days.
- Irresistibly soft and chewy texture.
- Fun and festive with pastel M&M's.
These cookies are delightful, bringing a blend of simple ingredients to create a joyful treat for the whole family.
How To Make Easter Pudding Cookies
Making these cookies is a breeze! The steps are clear, so you can enjoy the baking process without any fuss. They’re perfect for a weekend treat or an Easter gathering.
Star Ingredients
- 2 sticks butter softened: Provides a rich and creamy base for the cookies.
- ½ cup brown sugar: Adds moisture and a hint of caramel flavor.
- ½ cup granulated sugar: Balances the sweetness with a light crunch.
- 3.4 oz instant vanilla Jello pudding mix: Enhances the softness and adds a smooth taste.
- 2 large eggs: Binds the ingredients together for a perfect cookie texture.
- 1 teaspoon vanilla: Infuses a warm and inviting flavor.
- 2-¼ cups flour: Forms the structure and gives the cookies their body.
- 1 teaspoon baking soda: Helps the cookies rise for that perfect chewy bite.
- Pinch of salt: Enhances all the flavors in the cookies.
- 1 cup semi-sweet chocolate chips: Adds rich chocolatey goodness.
- 1-½ cups pastel M&M's: Provides vibrant color and fun bites.
Simple Assembly
- Preheat the oven to 350 degrees and prepare an 11×17 baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In a separate mixing bowl, cream together butter and sugars until smooth using an electric hand or stand mixer.
- Add the pudding package and mix for another minute until fully combined.
- Add the eggs and vanilla and continue to mix until smooth.
- Add dry ingredients to the pudding mixture and blend until all ingredients are fully incorporated.
- Using a rubber spatula, fold in the chocolate chips and M&M's, mixing evenly.
- Using a 1 inch cookie scoop, scoop each cookie compactly and roll in the palms of your hands, creating an even and round shape.
- Place each cookie dough ball on the baking sheet, spacing about 2 inches apart. Repeat until the sheet is full.
- Bake for 8-10 minutes.
- When done, allow the cookie to cool on the baking sheet for about 1 minute before transferring to a cooling rack. Serve immediately or when completely cooled.
You Must Know
For best results, use room temperature ingredients. This helps in achieving a creamy batter. If you prefer a thicker cookie, chill the dough for 30 minutes before baking. These little tips will make a big difference!
How To Serve Easter Pudding Cookies
These cookies are best enjoyed fresh out of the oven with a glass of milk or during festive gatherings. They make excellent snacks or desserts for parties, bringing smiles and sweet memories to every bite.
How To Store Easter Pudding Cookies
Store these cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. Just make sure to layer them with parchment paper to keep them from sticking together.
Tips To Make Easter Pudding Cookies
For added flavor, consider mixing in nuts or dried fruit. You can also experiment with different pudding flavors or try white chocolate chips instead of semi-sweet for a twist. These variations can create a whole new experience!
Playful Variations
Try adding peanut butter chips along with the chocolate for a delightful combination. You can also decorate your cookies with frosting or sprinkles to match holiday themes and make them even more festive!
Frequently Asked Questions (FAQs)
How can I make the cookies softer and chewier?
To achieve a softer cookie, you can reduce the baking time slightly or chill the dough before baking. This will create a chewy texture that is melt-in-your-mouth delicious.
Can I use a different flavor of pudding mix?
Absolutely! You can use chocolate, butterscotch, or even lemon pudding mix to give the cookies a unique flavor profile. Each variation brings its own charm!
What if I don't have M&M's?
If M&M's aren't available, you can substitute them with colorful chocolate chips, sprinkles, or even dried fruit. Get creative with whatever you have on hand!
Can I make these cookies gluten-free?
Yes! Simply replace regular flour with a gluten-free all-purpose flour blend. Make sure to check that all other ingredients are gluten-free as well.
How do I know when the cookies are done baking?
The cookies should be golden around the edges but slightly soft in the center when you take them out of the oven. They will continue to cook a little on the baking sheet after being removed.
Print
Easter Pudding Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make these delightful Easter Pudding Cookies for a sweet treat that’s perfect for the holiday! They’re fun to make with family, and the pastel M&M’s bring a cheerful touch. Enjoy baking!
Ingredients
2 sticks butter softened
½ cup brown sugar
½ cup granulated sugar
3.4 oz instant vanilla Jello pudding mix
2 large eggs
1 teaspoon vanilla
2–¼ cups flour
1 teaspoon baking soda
Pinch of salt
1 cup semi-sweet chocolate chips
1–½ cups pastel M&M’s
Instructions
1. Preheat the oven to 350 degrees and prepare an 11×17 baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking soda, and salt. Mix well and set aside.
3. In a separate mixing bowl, cream together butter and sugars until smooth using an electric hand or stand mixer.
4. Add the pudding package and mix for another minute until fully combined.
5. Add the eggs and vanilla and continue to mix until smooth.
6. Add dry ingredients to the pudding mixture and blend until all ingredients are fully incorporated.
7. Using a rubber spatula, fold in the chocolate chips and M&M’s, mixing evenly.
8. Using a 1 inch cookie scoop, scoop each cookie compactly and roll in the palms of your hands, creating an even and round shape.
9. Place each cookie dough ball on the baking sheet, spacing about 2 inches apart. Repeat until the sheet is full.
10. Bake for 8-10 minutes.
11. When done, allow the cookie to cool on the baking sheet for about 1 minute before transferring to a cooling rack. Serve immediately or when completely cooled.
Notes
Soft & Chewy Texture:
The instant vanilla pudding mix is the secret ingredient that keeps these cookies extra soft and chewy — even days after baking!
Customize Your Colors:
Use pastel M&M’s for an Easter vibe, or swap them out with different seasonal colors to enjoy these cookies year-round.
Don’t Overbake:
For the softest centers, pull the cookies out when the edges are just turning golden. They’ll continue to set on the baking sheet as they cool.
Storage Tip:
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 2 months to bake fresh whenever you like!
Nutrition
- Serving Size: 1 cookie (based on 24 cookies)
- Calories: 150
- Sugar: 16g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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