Easter Cookies
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!
Servings: 24 cookies
Cost: $5
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3.4 ounces (96g) box Instant Vanilla Pudding Mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (155g) all purpose flour
- 1 cup (195g) pastel colored M&Ms
- ½ cup (76g) pastel sprinkles
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.
Video
Notes
- You must chill the dough prior baking to baking! Chilling cookie dough allows the flavors to meld perfectly, resulting in a flavorful cookie. With a lot of recipes, cookies are designed to be soft and chewy without too much flour, and if the dough isn't chilled they'll spread too much.
- I like to use butter, not shortening, in my cookies. Butter adds tons of flavor.
- 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 their fun color combinations.
- 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. Store in an airtight container for up to 4 days or freeze for up to one month.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 605mg | Sugar: 7g
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