Soft M&M Chocolate Chip Cookies

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Soft Chocolate Chip M&M’s Cookies — The softest, thickest, best M&M’s cookies ever! People love these big cookies loaded with M&M’s and chocolate!

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People love these big cookies loaded with M&Ms & chocolate!

Easy Valentine’s Day Cookies

This is some of the best cookie dough I’ve ever made. The cookies are great, but the dough base itself, wow. Allow me to explain.

If you don’t care about cookie science, scroll down to the recipe. But if you do, pour a cup of coffee and enjoy.

For nearly the past two years, when I make chocolate chip cookies, I use this recipe. I use it for Twix Bar CookiesSnickers CookiesSmores Cookies, and so many others when I want a hearty, but buttery dough base. Any cookie I’m going to be stuffing with add-ins or candy, and that’s not going to be a peanut butter cookie, I use that base.

It produces amazingly consistent chocolate chip cookies, and one reason the cookies always turn out beautifully is from the cornstarch in the dough. I’ve used cornstarch in about 20+ cookie recipes, including Peanut Butter Coconut Oil CookiesLofthouse CookiesCandy Corn and White Chocolate Chip CookiesVanilla Melting Moments Sandwich CookiesOrange Creamsicle Cookies and more.

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

It helps create softbatch-style cookies that are so soft, moist, and supple, without turning cakey.

However, for these chewy M&M’s cookies, rather than using cornstarch, I used 1/4 cup instant vanilla pudding mix. Pudding mix is mostly modified food starch (aka cornstarch) and some sugary flavorings. So it turns out pudding cookies and cornstarch cookies really aren’t that far apart.

If I was forced to pick between the new dough base and the old, I choose the new, and so did my family. They went nuts for these cookies and they’re not even ‘cookie people’. I have no idea how that happened. But they devoured these.

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

The only other significant recipe change is that the cookies are slightly larger. A typical batch size for me is about 22 cookies, about 2 1/2 tablespoons per dough for each. However, here I made just 15 cookies, at nearly 4 tablespoons (1/4 cup) each. That sounds big, but the cookies are still so much smaller than cookies I see for sale at bakeries and coffee shops, and 8 comfortably fit on a baking tray.

And as a selfish bonus, only having to roll, shape, and insert M&M’s into the top of 15 cookies is nice.

I didn’t use many chocolate chips, only 3/4 cup for the whole batch, but it’s just enough to boost up the chocolate profile. Since the M&M’s are milk chocolate, a little semi-sweet is nice.

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

I added 3/4 cup M&M’s into the dough, formed the mounds, and then inserted another tablespoon of M&M’s onto the tops for a nice visual pop. I want to really knowing I’m eating M&M’s cookies. 

They’re thick enough to sink your teeth into and they’re so very soft and moist. There’s a hint of chewiness at the base and edges, and it’s just enough to balance the softness and give me the mouthfeel I’m looking for in a perfectly baked chocolate chip cookie.

The texture is dense yet light, and they remind me a bit of the texture in the Softbatch Cream Cheese Chocolate Chip Cookies, minus the cream cheese.

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

The crunchy candy coating shells of the M&M’s also breaks up the soft, buttery dough and is a perfect texture contrast to the smooth, melted semi-sweet chocolate chips.

These Valentine’s Day cookies get my vote as my new chocolate chip cookie dough base to beat, and that’s a big statement.

Happy Valentine’s Day!

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

What’s in Chocolate Chip M&M’s Cookies? 

To make these easy M&M’s cookies, you’ll need: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Instant vanilla pudding mix
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips 
  • M&M’s

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

How to Make Chocolate Chip M&M’s Cookies

The dough for these easy Valentine cookies comes together quickly. Simply cream together the butter, sugars, eggs, and vanilla. Then, stir in the dry ingredients. Fold in the M&M’s and chocolate chips last. 

Shape the cookie dough into balls using a 1/4 cup scoop, then press more M&M’s into the top. Chill for at least 2 hours before baking. 

Once the dough has had time to chill, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

Can I Substitute the Instant Pudding Mix? 

The pudding cookie craze is nothing new, but not everyone likes or has access to pudding mix. If that’s you, rather than using pudding mix, use 2 teaspoons cornstarch, which means you’re back at my gold standard dough base (which is still great!). 

Do I Have to Chill the Dough? 

Yes! As with all my cookies, I chilled the dough before baking. It’s absolutely crucial for thick, puffy, full cookies. If you bake with warm, limp dough, your cookies will spread and bake thinner and flatter. Why bother? Plan ahead and chill your dough.

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People love these big cookies loaded with M&Ms & chocolate!

Tips for Making These Easy Valentine Cookies

Note that this recipe calls for instant vanilla pudding mix, NOT cook and serve. You also can’t use sugar-free pudding mix.

Once the chocolate chips and M&M’s are added to the dough, mix until just combined an no further. You don’t want to activate the gluten in the flour (which makes for tough, chewy cookies) nor do you want to crush the M&M’s.

I made this chocolate chip M&M’s cookie recipe for Valentine’s Day, but you can make them for another holiday by using different colored M&M’s! 

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People love these big cookies loaded with M&Ms & chocolate!

Soft Chocolate Chip M&M's Cookies — The softest, thickest, best M&M's cookies ever! People love these big cookies loaded with M&M's and chocolate!

Soft Chocolate Chip M&M's Cookies — The softest, thickest, best M&M's cookies ever! People love these big cookies loaded with M&M's and chocolate!

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4.57 from 62 votes

Soft Chocolate Chip M&M's Cookies

By Averie Sunshine
The softest, thickest, best M&M's cookies ever! People love these big cookies loaded with M&M's and chocolate!
Prep Time: 15 minutes
Cook Time: 11 minutes
Chill Time: 2 hours
Total Time: 2 hours 26 minutes
Servings: 15 large cookies
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Ingredients  

  • ¾ cup unsalted butter, softened (1 1/2 sticks)
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup instant vanilla pudding mix*
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds

Instructions 

  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  • Stop, scrape down the sides of the bowl, and add the flour, pudding mix (or cornstarch), baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  • Stop, scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&M's, and beat on low speed until just combined, about 30 seconds.
  • Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten slightly.
  • Add about 1 tablespoon M&M's to the top of each dough mound.
  • Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  • Bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool.
  • Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

*Pudding mix: Do NOT use sugar-free or ‘cook & serve’ pudding mix. If you don't have instant vanilla pudding mix, use 2 teaspoons cornstarch instead.
Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1, Calories: 477kcal, Carbohydrates: 62g, Protein: 5g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Cholesterol: 39mg, Sodium: 363mg, Fiber: 2g, Sugar: 30g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Valentine Cookie Ideas: 

ALL OF MY VALENTINE’S DAY RECIPES! 

Frosted Heart Cookies— These heart cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. The easiest Valentine’s Day sugar cookies ever!

Valentine’s Frosted Sugar Cookie Bars – Sugar cookie bars are so much FASTER AND EASIER than making sugar cookies!! The sprinkles and tangy cream cheese frosting help to make the bars a PERFECT Valentine’s Day treat!

Strawberry Cookie Bars — The bars are incredibly easy to make because I used strawberry cake mix and it gives the bars exactly the consistency I want. 

Loaded Soft and Chewy M&M’s Cookie Pie — If you like M&M’s cookies, you’ll love this biggie version! Super easy & always a big hit!

Chocolate Chip Red Velvet Cookies — These chocolate chip red velvet cookies have a secret ingredient — cake mix! These cookies are super ooey gooey and ultra rich! 

Glazed Cherry Bonbon Cookies — Soft, buttery, pink cookies with the surprise of a juicy, sweet maraschino cherry in the middle that also helps keep the cookies moist. 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    These are seriously the best fricken cookies. My new go to cookie dough recipe!!! Thank you so much for sharing this 💗

  2. 5 stars
    These are seriously the best fricken cookies. My new go to cookie dough recipe!!! Thank you so much for sharing this 💗

  3. 5 stars
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  4. 5 stars
    Oh my! what a different taste. The vanilla pudding mix added flavor that was noticed when savoring each bite. I baked 5 dozen and a double batch was easy in the 6 quart bowl of my kitchen aid mixer. Follow the mixing directions exactly. It works. Almost too much chocolate in the cookie for me but most of my fellow RN’s loved them. I want to try this recipe with French Vanilla pudding mix the next time and I’ll cut the chocolate chips to 1/2 cup and keep the same amount of M&M’s as they make the aesthetics of the cookie presentation more favorable to others.

  5. 5 stars
    Oh my! what a different taste. The vanilla pudding mix added flavor that was noticed when savoring each bite. I baked 5 dozen and a double batch was easy in the 6 quart bowl of my kitchen aid mixer. Follow the mixing directions exactly. It works. Almost too much chocolate in the cookie for me but most of my fellow RN’s loved them. I want to try this recipe with French Vanilla pudding mix the next time and I’ll cut the chocolate chips to 1/2 cup and keep the same amount of M&M’s as they make the aesthetics of the cookie presentation more favorable to others.

    1. Thanks for the 5 star review and I am glad you are going to make these again and customize them with French Vanilla pudding mix and a bit less chocolate chips based on your preferences. Good call on reducing that not on the M&Ms as you say, for aesthetics they are golden.

  6. 5 stars
    I never comment on recipes but WOWZA these cookies were INCREDIBLE!!!! I made them for my husband for Vday and normally I eat one cookie out of a batch but I couldn’t stop eating them! They looked just like the picture and were so chewy and soft. Love your recipes and your detailed instructions, Averie!!

  7. 5 stars
    I never comment on recipes but WOWZA these cookies were INCREDIBLE!!!! I made them for my husband for Vday and normally I eat one cookie out of a batch but I couldn’t stop eating them! They looked just like the picture and were so chewy and soft. Love your recipes and your detailed instructions, Averie!!

  8. 5 stars
    Made these last night, and taste is on point! But, I ended up flattened cookies for sure; even with extended chilling time. Somehow, this consistently happens to me no matter the food blog, even when using all of the tips and tricks, and I am a relatively experienced baker. Maybe I’ll get it someday!

  9. 5 stars
    Made these last night, and taste is on point! But, I ended up flattened cookies for sure; even with extended chilling time. Somehow, this consistently happens to me no matter the food blog, even when using all of the tips and tricks, and I am a relatively experienced baker. Maybe I’ll get it someday!

  10. 2 stars
    This is a GREAT cookie recipe. I prepared them with all ingredients listed, but used regular all-purpose flour (Gold Medal brand) and a parchment lined cookie sheet. They came out perfectly and had no issue with them spreading out. I did find that the dough only amounts to about 13 cookies for me using the 1/4 cup measurement. The only variation was I baked mine for an additional two minutes as they did not seem “set” at 11 minutes. I’m sure it’s just an oven difference. I allowed them to cool on the cookie sheet for at least 30 minutes. I was able to pick them up and they set well with no bending after that time. (I tried to pick one up after cooling about 10 minutes and it bent – I was anxious to eat one, what can I say?!) I highly recommend the recipe to anyone who wants to make a great cookie!

  11. 5 stars
    I made these cookies with Christmas M&M’s and they are outstanding! Me and my son made them and we love them! So soft, so yummy, sooooooooo good! I loved this recipe!

  12. 5 stars
    I made these cookies with Christmas M&M’s and they are outstanding! Me and my son made them and we love them! So soft, so yummy, sooooooooo good! I loved this recipe!

    1. I never have but times are tough right now and if that’s all you have, maybe you want to try it. The reason I don’t typically recommend it is that baking with aspartame or other sugar-free substitutes can alter the final results in a variety of unintended ways, but…if you end up trying it, please LMK how things turned out.

  13. Hi Averie – I haven’t tried this recipe yet but 1/4 cup sounds like a humongous cookie! Is there a way to make the scoops smaller to yield a higher number of cookies in the batch? Needed them for my team of 20+ at work – thanks!

    1. 1/4 cup of dough does make a big bakery sized cookie, like what you’d get at Starbucks or a coffee shop, so I don’t think ‘humongous’ but big. If you want to reduce the size and increase the yield, make smaller dough balls and bake for less time; all will vary on how big your dough balls end up being.