These White Chocolate M&M cookies are absolutely delicious, and perfect for Easter with their pretty pastel colors. During the holiday season, I shared my White Chocolate Peppermint M&M Cookies and they were so popular, I thought I should do a spring version.
For this version, I adapted the cookie dough and added vanilla pudding to the mix. The result is so amazing, I can’t wait for you guys to bake a a batch and try them. If I could mail everybody a sample, I would, that’s how tasty these cookies are! They are rich and chewy, and stay soft for days.
For these cookies, I used White Chocolate M&M’s, but any kind of M&M’s will work and will be absolutely delicious!
White Chocolate M&M Cookies
Makes about 2 dozen cookies
14 tablespoons of melted and cooled butter
3/4 cup of granulated sugar
3/4 cup of firmly packed light brown sugar
1 3.4 oz box of JELLO-O vanilla instant pudding
1 teaspoon of kosher salt
1 teaspoon of vanilla extract
1 large egg
1 large egg yolk
1 3/4 cup of all-purpose flour
1/2 teaspoon of baking soda
1 bag of White Chocolate M&M’s
Preheat oven to 350 degrees and line baking sheet with parchment paper.
In the bowl of a stand mixer, combine butter, sugars, pudding mix, salt, and vanilla extract.
Stir on low just until combined.
Continue stirring and add eggs one at a time.
Then add flour and baking soda to bowl and stir just until dough forms.
Form two tablespoons of dough into balls and place on cookie sheet.
Place 7 White Chocolate M&M’s on top of each cookie dough ball and bake for 7-9 minutes. Just until the edges are slightly golden.
Remove from oven and let cool on baking sheet.
I hope you add these cookies to your spring baking to-do list!
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