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Cheesecake, pudding and cookies? I’m in! These lovely Cheesecake Pudding {Chocolate Chip, M&M} Cookies are very soft, thick, chewy and addicting!

Ohhhh Snap! Did I say Addicting?! Yes and Cheesecake 🙂

They sure didn’t last long around this house. My husband is on a diet and he kept sneaking them…don’t worry, he got punished for being a bad, bad boy! ha! Just doing my job as a dutiful housewife.

I have never made pudding cookies, and there was a box of instant pudding in the pantry, so I decided why not? Boy, I guess I never knew how much I was missing out!

These cookies are totally addicting, and you definitely need to make these for your family too, except ya might want to keep a close eye on the person that’s dieting.

Sorry babe, but you got BUSTED! I still love ya though!

These cookies are awesome!

BTW…if you like delicious, yummy cookies… (obviously you do!) …You will need to give these a try!

Cheesecake Pudding Cookies

Kim Lange

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

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Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package instant cheesecake pudding mix 3.4 ounce
2 eggs
1 teaspoon vanilla extract
1 cup M&Ms I used Easter Peanut Butter M&Ms
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package instant cheesecake pudding mix 3.4 ounce
2 eggs
1 teaspoon vanilla extract
1 cup M&Ms I used Easter Peanut Butter M&Ms
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips

Instructions

Preheat oven to 350 degrees F .
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.
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.