Fireworks Pudding Cookies

4.79 from 19 votes

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

Prep Time20

Cook Time15

Chill Time30

Total Time1 5

Servings: cookies

Calories: 120kcal

Cost: 5

½ cup (113g) unsalted butter , softened
¾ cup (150g) packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3.4 ounce box INSTANT Vanilla Pudding Mix (just the mix, don't make the pudding)
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups (155g) all-purpose flour
¼ cup red and blue sprinkles or any colors
¾ cup 4th of July M&Ms or any color of M&M

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.

Sometimes you'll notice cookies staying in a ball while baking. This has to do with how chilled they are and sometimes even the brand of ingredients you use. If you notice this happening, just press them lightly with the palm of your hand to help them flatten.
Freeze cookies or dough for up to 3 months. Thaw cookie dough before baking.