As soon as I saw the new Caramel M&M’s out in stores, I knew I had to throw them into some sort of delicious cookie. This super simple vanilla pudding cookie recipe seemed like the perfect fit!
If you haven’t had any of the Caramel M&M’s yet, then let me tell you that they are large. They are pretty close to the size of peanut M&M’s so I was surprised by the amount that came in the bag.
I was worried that there was not going to be enough for an entire batch of cookies. However, the caramel is so sweet that four to six M&M’s in each cookie is actually plenty.
These pudding cookies have a really great vanilla flavor. The vanilla pudding, the vanilla extract and the almond extract makes them so flavorful. And not to mention soft.
My Caramel M&M pudding cookies are soft, fluffy and melt in your mouth. The M&M’s add the perfect amount of crunchy texture with some added sweetness from the chocolate and caramel.
To get enough of these large M&M’s into each cookie, I used my large cookie scoop. It makes about a 2 inch ball of dough and an average sized baked cookie. I was able to get a perfect 2 dozen cookies from one batch of dough.
- 2 & 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, softened
- 1 & 1/4 cups sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 3.5 oz instant vanilla pudding mix
- 9.6 oz bag of Caramel M&M's
- Preheat over to 350 degrees. Line baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- With an electric mixer, cream together the butter and sugar. Mix in the egg and then the egg yolk, vanilla and almond extracts. Add in the pudding mix.
- Slowly add in the dry ingredients until combined.
- Hand stir in the Caramel M&M's.
- Drop by mounded tablespoon, or large cookie scoop, onto baking sheet, 2 inches apart.
- Bake for 9 - 10 minutes or until edges just start to brown.
- Remove from oven, let cool on cooking sheet for 2 - 3 minutes before transferring to a cooling rack.
Recipe adapted from Cooking Classy.
Krystal Smith says
I made this recipe for my residents at the assisted living place that I work at and they all loved them. I did have to bake my cookies a little longer but they still came out exactly like the picture. I can’t eat m&ms but I tried the cookie part and it was very soft and delicious. I will be making them again soon.
So glad they were a hit! Thanks for sharing Krystal.