Last night two of The Littles served as “ball boys” for our local high school varsity soccer team.
I stood at the periphery of that big stadium and watched my 10-year-old in his arm cast (yep, another broken arm)…I memorized the way he held tightly to a spare ball, on the ready for big varsity players twice his size.
To The Littles’ credit, they took their ball boy jobs seriously, and handled their task well for long hours on the sidelines.
While I watched, it dawned on me that although our boys are now pint-sized compared to those brawny 17-year-old athletes, my young boys will all-too-soon morph into The Big Guys. In a blink, they’ll be the ones battling it out on that field. Bittersweet tear. 😔
In moments like that, I want to halt time and linger in the now. For a whole lot longer.
But since making time stand still is a job reserved for fairy godmothers, I decided to arrange the next best thing.
Have a house party with root beer floats for the boys. No party is complete without festive cookies, and these M&M Pudding Cookies are just about the best party cookies ever.
Brightly colored M&M Pudding Cookies are a hit anytime and anywhere. They always always disappear in a flash.
Both the dough and baked cookies freeze well. So you can have them on hand for all the cookie emergencies.
Have fun switching up the candy colors for various holidays and events.
Here’s to lingering just a little longer in the moment.
Did you make this?
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Favorite M&M Pudding Cookies
- 4 ½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 cups salted butter, softened just to room temp
- 1½ cups brown sugar, packed
- 2 packages instant vanilla pudding, 3.4 oz
- 4 large eggs
- 1 TB vanilla extract
- 2 cups semisweet chocolate chips, minis and chunks work great, too!
- 2 cups M&M candies, your favorite flavor
- In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
- In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. Add packages of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well.
- Slowly add in the flour mixture. Using dough hook attachment, fold dry and wet ingredients together just until fully incorporated
- Add M&M's, saving some for pressing onto the top of cookies. Gently mix candies into the dough. (If it gets too hard to mix with wooden spoon, I use clean hands instead)
- Dough will be a bit sticky. Cover tightly and chill in fridge for 30 minutes to 1 hour.
- Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper.
- Form 1 inch balls of dough and place on parchment-lined baking sheet. Lightly press down (they don't spread too much) and place reserved M&M's on top. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don't over bake.
- Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling.
- * Note: These cookies keep very well at room temp in an airtight container. Raw cookie dough can be tightly wrapped up and frozen for later use.
Nutrition (per serving)
Source: Chew Out Loud
Chewy, Soft Cookies: