In a mixing bowl, cream together ½ cup of softened unsalted butter and ¾ cup of brown sugar using a hand mixer until the mixture is light and fluffy, about 2-3 minutes. Next, add in 1 large egg and 1 teaspoon of vanilla extract, mixing until you achieve a smooth consistency that’s both creamy and inviting.

Gradually incorporate 13.4 ounces of instant vanilla pudding mix, ½ teaspoon of baking soda, and ¼ teaspoon of salt into the buttery mixture. Mix gently until everything is just combined; take care not to overmix, as this can toughen the dough.

Slowly add 1 ¼ cups of all-purpose flour to the dough, mixing until no dry streaks remain.

Gently fold in 1 cup of pastel-colored M&M’s and ½ cup of pastel sprinkles until evenly distributed throughout the dough.

Scoop out about 2 tablespoons of dough and place them on a cookie sheet lined with parchment paper. Cover them with plastic wrap and chill in the refrigerator for at least 30 minutes.

While the dough is chilling, preheat your oven to 350°F (175°C). Line additional cookie sheets with parchment paper.

Remove the chilled dough from the refrigerator and space the balls about 2 inches apart on the prepared cookie sheets. Bake in your preheated oven for 9-11 minutes.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.