Peanut M&M Rocky Road Pudding Cookies

          If you are like me, then you have plenty of leftover Halloween candy to spare. While perusing my wordpress draft file, I came across these peanut M&M rocky road pudding cookies. (I actually made these this past January, but haven’t gotten around to posting until today). Now is the perfect time to publish this sweet treat, as I assume many of my readers are looking for ideas to use up the contents of their (kids’) plastic pumpkins. Whether you have leftover M&M’s or a similar chocolate candy treat, give this recipe a try; you won’t be disappointed!

Peanut M&M Rocky Road Pudding Cookies
Prep time
Cook time
Total time
Serves: 36
  • 1&1/2 cups butter, softened (3 sticks)
  • 1 cup light brown sugar, packed
  • ½ cup white sugar
  • 1 large package (6 oz.) instant chocolate pudding mix
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 3&1/2 cups all-purpose flour
  • 1&1/2 teaspoons baking soda
  • 1 14 oz. package peanut M&M's (2&1/4 cups)
  • 1 3 oz. canister Kraft Marshmallow Bits (2 cups)
  1. Preheat oven to 375 degrees. In a stand mixer, cream together the butter, brown sugar, white sugar, pudding mix, and vanilla.
  2. Beat in the eggs on medium speed until fluffy.
  3. Add the flour and baking soda, beating on low speed until combined.
  4. Add the peanut M&M's, beating on high speed until peanuts begin to break into pieces.
  5. Add the marshmallow bits and beat until incorporated.
  6. Using a 3 Tablespoon scoop, drop dough onto cookie sheets.
  7. Bake for 10-11 minutes, or until edges are firm and centers are almost set.
  8. Makes about 3 dozen large cookies
Peanut M&M's and marshmallow bits can be replaced by your chocolate candies of choice.


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