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Soft‑Batch, Thick, Chewy & Loaded with Chocolate! If you love soft‑batch cookies, buckle up — these Cheesecake Pudding Chocolate Chip M&M Cookies are about to become your new obsession. They’re thick, chewy, ultra‑soft, and packed with chocolate chips and colorful M&Ms. The secret? A packet of cheesecake pudding mix, which gives these cookies their signature creamy flavor and melt‑in‑your‑mouth texture.

This is the kind of cookie that disappears off the cooling rack before you can even grab a plate. Cozy, nostalgic, bakery‑style perfection… with a cheesecake twist.

More pudding cookies? Yesss! You may want to try these Pistachio Pudding Cookies, these Easy Banana Cream Pudding Cookies, and of course these Homemade Chocolate Chip Pudding Cookies!

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Why You’ll Love These Cheesecake Pudding M&M Cookies

Soft‑batch texture thanks to the cheesecake pudding mix
Thick, chewy centers with lightly crisp edges
Loaded with chocolate chips and M&Ms for double the fun
No chill time — just mix, scoop, bake, devour
Kid‑friendly, party‑friendly, lunchbox‑friendly
Perfect for holidays, bake sales, or cookie cravings

If you love pudding cookies, these are the next‑level best pudding cookies with M&Ms.

What Makes Cheesecake Pudding Cookies So Good?

The cheesecake pudding mix adds:

Creamy, tangy‑sweet cheesecake flavor
Extra moisture for a soft, tender crumb
A thick, bakery‑style cookie texture
That irresistible “soft‑batch” feel

It’s like a chocolate chip cookie and a cheesecake had a delicious little baby. The best pudding cookies with M&Ms! Let’s goooo!

Ingredients You Need

Cheesecake Pudding Chocolate Chip Cookies Recipe

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter softened
¾ cup packed brown sugar
¼ cup white sugar
1 package instant cheesecake pudding mix 3.4 ounce
2 large eggs
1 teaspoon vanilla extract
1 cup M&Ms of choice, I used Easter Peanut Butter chocolate M&Ms
½ cup semisweet chocolate chips
½ cup white chocolate chips

Instructions How to Make Cheesecake Pudding Chocolate Chip Cookies

Preheat oven to 350 degrees F . Line baking sheets with parchment paper.
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Pour in the instant pudding mix and stir until blended.
Stir in the eggs and vanilla.
Gradually blend in the flour mixture. (Don’t overmix)
Fold in the chocolate chips and M&Ms or candies of choice.
Drop cookies by rounded spoonfuls or use an large cookie scoop for larger cookies (1/4 cup) onto prepared cookie sheets.
Bake for 10 to 12 minutes. Edges should be golden brown. Cookies may not look completely done, but just make sure they are slightly browned on top. Yields 36 small or 24 large cookies.

Cheesecake Pudding {Chocolate Chip, M&M} Cookies

Mix‑Ins: Chocolate Chips + M&Ms

This combo is pure cookie joy:

Chocolate chips melt into gooey pockets
M&Ms add crunch, color, and extra chocolate
Both together create the perfect texture contrast

Use minis, regular, holiday colors — whatever fits your vibe.

🧡 Tips for the Best Cheesecake Pudding Cookies

Use instant pudding mix (not cook‑and‑serve)
Don’t overbake — pull them when the centers look slightly soft
Use room‑temperature butter for the perfect creamed base
Scoop tall mounds for thick, bakery‑style cookies
Press extra M&Ms on top before baking for that pretty

🎉 When to Serve These Soft‑Batch Pudding Cookies

Honestly? Anytime. But they shine for:

Birthday parties
Bake sales
School treats
Holiday cookie trays
Movie nights
“Just because” baking days

They’re the best pudding cookies with M&Ms people will ask you to make again… and again.

🧁 Storage

Room temp: 4–5 days in an airtight container
Freezer: Up to 3 months (dough balls or baked cookies)

Frozen dough balls bake beautifully straight from the freezer.

These Cheesecake Pudding Chocolate Chip M&M Cookies are everything I love in a soft‑batch cookie — thick, chewy, creamy, and loaded with chocolate in every single bite. The cheesecake pudding mix gives them that dreamy, melt‑in‑your‑mouth texture that keeps people coming back for “just one more.” Whether you’re baking for a party, a cookie craving, or a colorful treat to brighten someone’s day, these soft‑batch cheesecake pudding cookies always deliver.

Bake a batch, share a few, and keep the rest tucked away for yourself. You deserve a little cookie magic.

Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.

BTW…if you like delicious, yummy cookies…

Cheesecake Pudding {Chocolate Chip, M&M} Cookies

Cheesecake Pudding chocolate Chip Cookies

Kim Lange

Soft, chewy & thick pudding cookies stocked full of M&M's and chocolate chips! Addicting!

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Course Dessert

Servings Cookies

Calories

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter softened
¾ cup packed brown sugar
¼ cup white sugar
1 package instant cheesecake pudding mix 3.4 ounce
2 eggs
1 teaspoon vanilla extract
1 cup M&Ms of choice I used Easter Peanut Butter chocolate M&Ms
½ cup semisweet chocolate chips
½ cup white chocolate chips

Instructions

Preheat oven to 350 degrees F . Line baking sheets with parchment paper.
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Pour in the instant pudding mix and mix until blended.
Stir in the eggs and vanilla.
Gradually blend in the flour mixture. (Don't overmix)
Fold in the chocolate chips and M&Ms, candies or whatever add-ins you like.
Drop cookies by rounded spoonfuls or use an ice cream scooper for larger cookies (1/4 cup) onto ungreased cookie sheets.
Bake for 10 to 12 minutes. Edges should be golden brown.