Using my cookie scoop, I portion the dough onto parchment-lined baking sheets, spacing them a couple inches apart. I like to press a few extra M&Ms or chocolate chunks onto the tops of the dough balls before baking—they make the cookies look bakery-perfect. I bake them at 350°F for 10–12 minutes, just until the edges are lightly golden but the centers still look soft. They continue cooking on the sheet for a couple minutes after I pull them out, and that’s how they stay so soft and thick.
Pro Tips for Best Results
One tip I learned after making these cookies several times is to fold the mini marshmallows gently into the dough rather than mixing them vigorously. If they tear or get crushed, they melt too quickly and can create holes in the finished cookies. Keeping them intact helps create those chewy, gooey specks that make the cookies extra special.
Another trick is to keep the pretzel pieces slightly chunky rather than crushed too finely. I tested this recipe three different ways—with finely crushed pretzels, medium pieces, and large chunks. The medium-sized pieces win every time. They maintain their crunch without overpowering the dough, giving that perfect sweet-salty bite.
For bakery-style appearance, add a few chocolate chips or M&Ms on top of each dough ball before baking. I used to skip this step because it seemed unnecessary, but trust me—those extra colorful candies on top make the cookies look irresistible. It’s a small detail that makes a big difference.
Finally, make sure your butter is truly softened, not melted. I once tried using butter that had softened too far and was nearly liquid. The cookies spread dramatically and lost their thick, soft texture. Properly softened butter should still hold its shape but indent easily when pressed with your finger.
Common Mistakes to Avoid
One mistake I made early on was baking the cookies until they looked completely done in the oven. Pudding cookies are meant to be pulled out when the centers look slightly underbaked. They finish setting as they cool, staying soft and chewy. If you bake them until they look firm, they will end up dry later.
Another mistake is over-mixing the dough after adding the flour. The more you mix, the tougher your cookies become. I once let the mixer run for too long, and the cookies lacked that melt-in-your-mouth bite I love. Now I always switch to a spatula once I add the dry ingredients.
Be careful not to leave the cookies on the baking sheet too long after removing them from the oven. Hot pans keep cooking the cookies, and the marshmallows can over-melt and create caramelized edges. I slide the parchment paper off the pan after two or three minutes to cool the cookies gently.(See the next page below to continue…)