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These M&M and Chocolate Chip Cookie Bars with Vanilla Pudding are soft, chewy, and loaded with chocolatey goodness! The secret? Melted butter + Crisco and a box of vanilla pudding mix for that perfect gooey texture.

M&M and Chocolate Chip Cookie Bars with Vanilla Pudding

Leah @ Beyer Beware
These M&M and Chocolate Chip Cookie Bars with Vanilla Pudding are soft, chewy, and loaded with chocolatey goodness! The secret? Melted butter + Crisco and a box of vanilla pudding mix for that perfect gooey texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 bar cookies
Calories 277 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 350°F. Line a 10x15-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.
    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.
    Pour the pudding and vanilla into the wet ingredients. Mix until thoroughly mixed and no longer gritty looking.
  • 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.
    In a separate bowl, whisk together the flour, vanilla pudding mix, 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.
    Gently fold in the mini 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.
    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!
    Bake for 25–30 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.
    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

Calories: 277kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 160mgPotassium: 30mgFiber: 1gSugar: 25gVitamin A: 184IUVitamin C: 0.1mgCalcium: 35mgIron: 1mg
Keyword amish recipe, bar cookies, homemade, old fashioned, Pudding Cookies
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