Pistachio M&M Pudding Cookies

Ever since I saw Picky Palate’s Chocolate, Peanut Butter and Marshmallow Pudding Cookies, I like using pudding mix in baking. Such a brillant way to keep cookies soft and pillowy. I had this idea to use vanilla pudding mix to make cookies with the seasonal fall M&Ms that just came out.

Though when I came home, I realized we had pistachio pudding mix so I figured what the heck, I’ll give it a try. Pistachios go well with chocolate, right?

Yes. Yes, they do. Chris ate two of them out of the oven and if I’d let him, he would have ate even more. Fair warning – the cookies come out with a hint of green coloring. Pistachio pudding mix is green, go figure.

But they’re delicious! And that’s all that matters in the end, no?

Recipe adapted from Picky Palate
Makes about 3 dozen.


  • 2 sticks softened unsalted butter
  • 1/2 cup dark brown sugar (I only used brown sugar, excluded the white.)
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 1/4 cup of AP flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 box instant pistachio pudding mix
  • 1 bag of M&Ms

Note: I like to leave the butter and eggs out a couple hours before baking. Overnight would be ideal but a couple hours would work just as well.  It’s important to get these ingredients to room temperature! Cold butter and cold eggs will not whip as easily and they affect the taste of your baking.


*Preheat oven to 350 F degrees. Prepare two baking sheets with parchment paper or silpat.
*In a medium bowl, combine flour, baking soda, and salt and set aside. I like to prep the dry ingredients before the wet, so it will be all set to go when ready to combine.
*Beat butter and sugar until light and fluffy, about a four – five minutes. I’ve found that you want your butter and sugar to be really creamy so when you think you’ve beaten them enough, beat them for 30 seconds longer.
*Add eggs one at a time until combined and then mix in the vanilla.
*Slowly, add the dry ingredients to the wet. If you are using a stand mixer, do not mix on high right away otherwise you’ll be covered in flour.
*Next, add in the pudding mix until just combined.
*Fold in the M&Ms. I used 3/4 of a bag. Feel free to use less or more depending on your liking.
*With a tablespoon or medium-sized scoop, place little dough balls evenly spaced onto the baking sheets.
*Bake for about 10-12 minutes or until cookies are cooked through. I like to check the bottoms for “doneness.” If the bottoms are lightly browned, they are perfect to me.


What cookie combinations do you enjoy?

2 thoughts on “Pistachio M&M Pudding Cookies

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