Recipe of issues M&M’s™ Pudding Cookie by Isis Iverson

Prep 20 min Total 1 hr 30 min Servings 54


2 ½ cups Gold Medal™ all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 box (4-serving size) Jell-O™ vanilla instant pudding and pie filling mix

2 eggs

1 teaspoon vanilla

2 cups green and red M&M’s™ milk chocolate candies

1 cup white vanilla baking chips


1: Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.

2: In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips until blended.

3: Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

4: Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.


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