Sweet and Salty Pudding Cookies – soft cookies filled with coconut, pretzels, and M&Ms! The pudding mix keeps them soft for days.
I am so, so, so ready for summer.
We’ve reached the point of the school year where we have standardized tests and giant projects due and award ceremonies every other day.
Which means summer is right around the corner.
We’re even pretty much done with soccer and the other parents are all, “You wanna get together and practice this summer?”
Anyway. I made cookies!
How To Make Sweet and Salty Pudding Cookies
I am OBSESSED with pudding cookies. They are the softest, most delicious cookies you will ever try.
Pudding cookies are just regular cookies but you add instant pudding mix to the batter.
I make pretty much all my cookies with pudding mix because it adds flavor and keeps the cookies really soft. Because there is nothing worse than a cookie that was soft on day 1 but is hard as a rock by day 3.
This recipe also uses more brown sugar than white sugar which also helps to keep the cookies soft.
The rest of the ingredients are all your standard cookie ingredients but these get coconut, chopped pretzels, and M&Ms folded in at the end.
It’s the perfect mix of sweet and salty!
Tips for Making Sweet and Salty Pudding Cookies
You need INSTANT pudding mix for these. Make sure the box says instant.
Don’t actually make the pudding mix! You are going to put the dry, powdered pudding mix right into the cookie dough.
You can use a different flavor pudding mix if you want to change things up! You can also use your favorite kind of M&Ms!
I know coconut is a polarizing ingredient so if you aren’t into coconut, you can definitely leave it out without messing up the recipe.
If your cookies seem to be spreading too much, put the cookie dough in the fridge for about 30 minutes before baking.
To make my cookies extra pretty, I always save some of the mix-ins (the pretzels and M&Ms) to place on top of the cookie dough after I roll them into balls.
How Long Are Pudding Cookies Good For
Store at room temperature in an airtight container. They are tastiest when consumed within 3 days but will be fine for up to a week.
More Pudding Cookies Recipes
- Chocolate Chip Pudding Cookies
- M&Ms Chocolate Chip Pudding Cookies
- Chocolate Chunk Chocolate Pudding Cookies
- Pumpkin Pudding Snickerdoodles
More Sweet and Salty Dessert Recipes
- Peanut Butter Pretzel Brownies
- Peanut Butter Bacon S’mores Crispy Treats
- Candied Bacon Chocolate Chip Cookies
- Maple Bacon Rice Krispies Treats
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- ¾ cups (1 ½ sticks) butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 3.4 oz package instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups sweetened shredded coconut
- 2 cups pretzels, broken into small pieces
- ½ cups M&Ms
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy. Add in pudding mix and beat until well blended. Add eggs and vanilla.
- In a separate bowl, stir together flour and baking powder to remove lumps. Add the flour mixture to the wet mixture and beat until well incororated. Use a rubber spatula to fold in coconut, pretzels, and M&Ms.
- Take heaping tablespoonfuls of dough, roll into balls, and place on prepared baking sheets, leaving about 2 inches space between each one.
- Bake for 8 - 12 minutes, rotating sheets halfway through, until light golden brown. Let cool on baking sheet for about 3 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
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Amount Per Serving: Calories: 80Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 102mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 1g