M&M Chocolate Chip Cookie Bars with Vanilla Pudding (Soft & Chewy!)
If you’re looking for the ultimate chewy cookie bar recipe, you’ve just found it. These M&M Chocolate Chip Cookie Bars with Vanilla Pudding are soft, gooey, and absolutely packed with chocolatey goodness. Made with a combination of melted butter and Crisco, this recipe delivers a rich flavor and perfect texture that’s ideal for bake sales, birthday parties, or a fun treat with the kids.
Using vanilla pudding mix in the dough gives these bars a melt-in-your-mouth softness that stays fresh for days. Plus, the colorful M&Ms make these bars just as festive as they are delicious! We love our Amish chocolate chip cookies that use pudding and have made the white chocolate macadamia nut cookies from this base recipe, but we were also inspired by our M&M brownie monster cookie bars.
Why You’ll Love These Cookie Bars
- Soft and Chewy Texture – The secret? Instant vanilla pudding mix and a combo of butter and shortening.
- Quick to Make – No need to chill the dough—just mix, bake, and enjoy.
- Customizable – Swap the M&M’s for holiday-themed candies or use different chocolate chips.
- Crowd-Pleaser – Perfect for potlucks, school lunches, or dessert trays.
Ingredients You’ll Need to Make Pudding Cookie Bars
Here’s everything you’ll need to make these colorful cookie bars:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup Crisco (vegetable shortening), melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (3.4 oz) box instant vanilla pudding mix (not the cook-and-serve kind)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 1/2 cups mini M&M’s, divided
How to Make M&M Chocolate Chip Cookie Bars with Vanilla Pudding
Step 1: Preheat and Prep
Preheat your oven to 350°F. Line a 11×14-inch jelly roll pan with parchment paper or lightly grease it with non-stick spray.
Step 2: Combine Wet Ingredients
In a large mixing bowl, stir together the melted butter and melted Crisco. Add the brown sugar and granulated sugar, mixing until smooth. Then stir in the eggs and vanilla extract until well combined.
Step 3: Mix in Pudding
Pour the pudding into the wet ingredients. Mix until thoroughly mixed and no longer gritty looking.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined.
Step 5: Fold in the Fun
Gently fold in the chocolate chips and 1 cup of the mini M&M’s, reserving the rest for topping.
Step 6: Spread and Top
Spread the cookie dough evenly into the prepared baking pan. Sprinkle the remaining 1/2 cup of M&M’s over the top and press them in gently.
Step 7: Bake
Bake for 20–25 minutes, or until the edges are golden and the center is just set. Don’t overbake—these bars are best slightly underdone for that gooey center!
Step 8: Cool and Slice
Let the bars cool completely in the pan on a wire rack before slicing into squares.
Tips for the Best Cookie Bars
- Don’t skip the pudding mix! It keeps the bars soft and adds vanilla flavor.
- Use mini M&M’s for more even chocolate distribution in each bite.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Variations and Add-Ins for M&M Chocolate Chip Cookie Bars
- Use holiday-colored M&M’s for Christmas, Easter, or Halloween cookie bars.
- Try mixing in white chocolate chips, butterscotch chips, or even chopped Oreos.
- Add 1/2 cup of chopped nuts for some crunch.
More Easy Dessert Bar Recipes
These M&M and Chocolate Chip Cookie Bars with Vanilla Pudding are soft, sweet, and loaded with flavor. The vanilla pudding mix adds a bakery-style texture, while the melted butter and Crisco combo delivers richness without making the bars greasy. Whether you’re baking for your family or a crowd, these bars are guaranteed to be a hit!
M&M and Chocolate Chip Cookie Bars with Vanilla Pudding
Ingredients
- 2 Eggs
- ¼ cup white sugar
- ¾ cup brown sugar
- ½ cup melted butter the real stuff
- ½ cup melted butter flavored Crisco recommend getting the sticks
- 3.4 oz. instant vanilla pudding 1 box
- 1 tsp. baking soda level tsp.
- ⅓ tsp. salt level tsp.
- 1 tsp. vanilla
- 2 ½ cup flour
- 1 cup chocolate chips
- 1 ½ cup mini M&Ms
Instructions
- Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper or lightly grease it with non-stick spray.
- In a large mixing bowl, stir together the melted butter and melted Crisco. Add the brown sugar and granulated sugar, mixing until smooth. Then stir in the eggs and vanilla extract until well combined.
- Add the vanilla pudding and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined.
- Gently fold in the chocolate chips and 1 cup of the mini M&M's, reserving the rest for topping.
- Spread the cookie dough evenly into the prepared baking pan. Sprinkle the remaining 1/2 cup of M&M’s over the top and press them in gently.
- Bake for 20–25 minutes, or until the edges are golden and the center is just set. Don’t overbake—these bars are best slightly underdone for that gooey center!
- Let the bars cool completely in the pan on a wire rack before slicing into squares.
Notes
Tips for the Best Cookie Bars
- Don’t skip the pudding mix! It keeps the bars soft and adds vanilla flavor.
- Use mini M&M’s for more even chocolate distribution in each bite.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
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