Soft M&M Chocolate Chip 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.

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

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 Cookies, another version of M&Ms 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.


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 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 Chocolate Chip and Chunk CookiesPeanut Butter Coconut Oil CookiesM&Ms CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip CookiesSmores CookiesLofthouse CookiesCandy Corn and White Chocolate Chip CookiesVanilla Melting Moments Sandwich CookiesOrange Creamsicle Cookies and more.

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

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!

However, for these 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.

The pudding cookie craze is nothing new, but not every 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 and you’ll wind up with these M&Ms Cookies, which are great.

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!

But 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.

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.

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!

And as a selfish bonus, only having to roll, shape, and insert M&Ms 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&Ms are milk chocolate, a little semi-sweet is nice.

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

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!

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.

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.

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 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.

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

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 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 love these big cookies loaded with M&Ms & 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!

Soft M&M Chocolate Chip Cookies

This is my new favorite recipe for chocolate chip cookies. They’re soft, buttery, and this version is loaded with milk chocolate M&Ms and semi-sweet chocolate chips. The cookies are thick enough to sink your teeth into, and are 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 what I’m looking for in a perfect chocolate chip cookie. The secret to these cookies is instant vanilla pudding mix. Although they won’t have quite the same texture or taste, substitute with cornstarch if you don’t have pudding mix. The cookies are larger than some and the batch makes 15 cookies. The baking time of 11 minutes works perfectly with this size cookie, and if you alter the size of the cookie, you will need to alter the baking time. The dough must be chilled before baking so the cookies don’t spread and bake thin and flat. For a classic chocolate chip cookie, use 1 1/2 to 2 cups semi-sweet chocolate chips, and omit the M&Ms.


3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds


  1. 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.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and beat on low speed until just combined, about 30 seconds.
  4. 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.
  5. Add about 1 tablespoon M&Ms to the top of each dough mound.
  6. Place mounds on a large plate or tray, cover with plasticwrap, 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.
  7. 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) and 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.
  8. 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.
Only Eats

Related Recipes

Soft and Chewy M&Ms Cookies

Soft and Chewy M&Ms Cookies

Chocolate Chip and Chunk Cookies – My favorite recipe for pure, unadulterated, perfect chocolate chip cookies. They’re soft, chewy, tender, moist, stay soft for days, are a snap to make, and have two kinds of chocolate in every bite. If you need a solid, fuss-free, and straightforward recipe for chocolate chip cookies that yields fabulous results on every level, try this one. It’s been my gold standard and I will remake them with pudding mix in place of the cornstarch.

Soft and Chewy Snickers Cookies

Soft and Chewy Snickers Chocolate Chip Cookies

Twix Bar Cookies

Twix Bar Chocolate Chip Cookies

Soft and Chewy Smores Cookies

Soft and Chewy Smores Cookies - Recipe at

Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese keeps these cookies soft and extra thick

Softbatch Cream Cheese Chocolate Chip Cookies - Recipe at

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan. It’s faster and easier to make these sticks than individual cookies. No mixer needed

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie. No mixer needed

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter in these soft, moist, chewy cookies that have tons of texture from shredded coconut and oats, and are loaded to the max with chocolate

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at

220 comments on “Soft M&M Chocolate Chip Cookies”

  1. How long would you recommend cooking them if the are thr size of a melon baller scoop?

    • Everyone’s ‘melon balls’ are different but if you’re talking a 1-inch ball I would say 7-8 minutes, tops. Not overbaking is key but that’s a guess because I haven’t tried it.

  2. Just wanted to say thank you for your helpful tips on even better cookies!!! Now my great cookies are FABULOUS cookies!

  3. Made these for a super bowl party! Forgot the pudding, of course, so I used the cornstarch!
    They were fab!

  4. Hello !!❤️❤️❤️ made these Valentines M&M cookies and these are the most amazing cookies ! The dough !! Oh my gosh ! Love them. They are so fun to make. My 10 year old son and me are planning on trying lots of your cookie recipes ! We are a fan ! We ❤️Averie !!
    Thanks !
    Love Alice Cains

  5. The vanilla pudding is great!!! You always make the best M &M cookies Averie.

  6. I absolutely love your cookie science! I baked these earlier this week, and they turned out amazing. Super soft, chewy, and moist. Thank you for your amazing recipes!

    I was curious why you would pick this new cookie dough vs. your other cookie dough with corn starch. I’ve never tried your other cookie dough recipe with cornstarch, but wanted to know if you noticed a difference (if there is any) in texture/taste between the two cookie dough base?

    • Well I detailed most of my experiences in the post about how I thought this base differed with using the pudding mix in place of the cornstarch as the major point of differentiation in the recipes. And why did I try a new cookie dough base? Because I’m a food blogger and that’s what I do…always trying new things :) Glad you love the cookies!

  7. I was wondering if there is a limit to how long you can chill the cookie dough. I wanted to make the dough on wed morning and bake them thurs evening in time for vday. Do you think thatd be okay?

    • Totally fine. Reread the recipe section of the post “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.” Enjoy!

  8. I purchased all the ingredients to make these for a Valentine’s luncheon for a group of college students, but I’m worried I may run short on time chilling and baking multiple batches. Any reservations for turning these into bars? They look and sound so good and I’m sure would be a hit! Thanks!

  9. Do I put the dough in the freezer?

  10. What should I do if I don’t have a stand mixer with paddle attachment… or any kind of electronic mixer? Will it still turn out good?

  11. if i were to double this recipe its just 2 of everything right

  12. I usually don’t comment on these things. I’m still learning how to cook and bake and I wanted to treat my boyfriend with actual homemade cookies, and I found this recipe tried it out and OMG this is an amazing cookie dough recipe! so soft! and we can’t stop eating them! Definitly gunna use this recipe for a long time, thanks! :)

  13. These were the best cookies I have ever made. Thank You! Made them Saturday and gave some to kiddos at Sunday School. I am going to check your site first for any cookies I want to bake.

  14. Hi Averie! I thought I commented on these already, but I don’t see it. If I did, forgive the oversight!

  15. Very GOOD! Made these tonight. They came out perfect after 10 minutes. Thanks for a delicious, soft cookie recipe that doesn’t turn out flat.

  16. Made these today and they are definitely to die for! I cheated a bit and put the cookie balls in the freezer for about 25 minutes instead of in the fridge. It didn’t seem to hurt the outcome. (Also must have made the cookies much smaller, I ended up with 39!) Will definitely be back to try more things from your site. Thanks for all the great photos & detailed instructions. Happy Valentine’s Day :)

    • Glad you loved them! And yes if you make them the size of ‘traditional’ cookies, about 3 dozen could be a possibility. I’m going for more bakery size these days…less to roll/scoop..ha! :)

    • Hello, you said you made about 39 cookies. Since you made them a bit smaller (as did I), How long did you cook them for?

  17. From all the good comments I have decided to try these cookies. However I can’t find valentine m&ms anywhere! Do you think smarties could work?

  18. Hi, I wanted to be smart and put the yesterday cookies into the microwave just to make the chocolate melt before serving them and they started to burn! Do you know why? Is it because of the alcohol in the vanilla extract or what? The chocolate inside the cookies didn’t look like the one on your photos even 15 minutes after baking. Do you make photos when they are still hot?

    • If you microwave cookies for more than maybe 5-10 seconds, yes they can and sometimes will burn.

      I bake the cookies, wait about 10 minutes until they’re cool enough to handle, then take photos. I think your oven should be calibrated. Make sure to test it with an an oven thermometer to make sure it’s running at the correct temp.

  19. Thank you SO much for sharing this recipe! My cookies have always been super flat, but by following your clear instructions, these turned out amazing! My husband and teen sons thank you too :)

  20. I love this recipe, I forward the website to my sister. She loves baking from scratch and I’m sure she will have a blast with your recipes.
    The only thing was that they dough was super sticky when I was trying to make it into mounds. What do you recommend to avoid this or what did I do wrong?

  21. Oh my gosh. I made the dough last night and kept in the fridge. Baked 5 of them today (to pace ourselves) and these are unbelievable. My hubby asked if I made them from scratch. Then goes on to say they are the best cookies I have ever made. Sooo yummy! Can’t wait to try your other variations! Thanks!

  22. I tried making these for Valentines Day. And I must say they tasted fabulous! But my cookies did not turn out good. I followed all of the instructions and they just turned out flat. Not plump like the ones in the picture. I was very disappointed!

    • If you used a cookie scoop, chilled your dough before baking, and baked on a Silpat, and they still turned out flat that’s a shame! Did you do all those things? I’m glad they tasted great though! Sometimes flat cookies happen if you aren’t really careful. This dough isn’t super prone to flattening, but all dough can if you’re not careful. Thanks for trying the recipe.

  23. Thanks for sharing! I made them for Valentines Day and they were delicious.

  24. This dessert is so fun. I love all the different pics. I featured it in my Friday Five – Valentine’s Day addition 3 from Feed Your Soul Too –

  25. I followed this recipe exactly like it said & was disappointed with my cookies. They did not turn out plump like these pictures; mine spread out & were kinda thin. I refrigerated the cookie dough but they still spread out during baking. I was hoping they’d look like the pics of these ones.
    What went wrong?

  26. Do you form them then chill or chill the dough then scoop, form and top with M’s? I hate when my cookies go flat.

    • I indicated this in the recipe, but you form the balls, THEN chill them. Way too difficult to try to chisel rock hard dough out of a mixing bowl that’s been chilled so balls first, then chill.

      • I am sorry. You are correct it was in the recipe. I read all the cookie science, but not the actual recipe,. Please forgive me, I got excited.

  27. Hi! I have made several batches of your different kinds of cookies and I have loved them all. The only problem I have is that the cookies always spread thin instead of staying thick. I follow the recipe exactly and chill the dough like you said but they still always spread flat. Is there anything else I can do to stop this from happening?

  28. All I have on hand is sugar free instant pudding mix. Will it be awful?

  29. 1/4 cup of pudding mix…is that more or less than a box? I never have pudding mix in the house so I’d like to know before I go buy some!

  30. Thank you so much for sharing your this recipe. It was a hit this week-end at my son’s birthday party. I even blogged about it!

    x Kristi

  31. Hello! Sorry if this is a duplicate comment but wanted to know of I could quaduaple the recipe?

  32. What did I do wrong if my “dough” turned out to be more like a thick cake batter?

    • It’s really hard to say since I wasn’t with you and can’t see the dough and can’t see what you did. They’re one of my most popular cookies and I’ve made them tons and never have any problems. Maybe retry the recipe and just make sure you’re using high quality ingredients and I’d try using King Arthur brand all-purpose flour. It’s the best flour for baking and worth the extra couple bucks for me personally.

  33. The recipe looks great but… How much is a cup? I have tried looking it up online but different sources say different things.

    • Well it depends on what’s being measured if you’re asking in terms of weight. 1 cup of raisins would weigh more than 1 cup of Corn Flakes. Use google to find what you need for conversion tables.

  34. These cookies are delicious, however, mine didn’t turn out a pretty as yours. The first batch, I took the cookies out at exactly 11 minutes and they were way undercooked, so I put them back in for another minute and cooled them on the cookie sheet as instructed. After waiting 10 minutes, they were still undercooked. I finally got a good consistency leaving them in for 12-13 minutes, but they still weren’t the color or height of yours.

  35. These cookies came out amazing!!! Thank you for the great recipe, I can’t wait to try out your other cookie recipes!

  36. if I use a regular size cookie scoop, would I decrease the baking time?

  37. Can you use coconut oil in these cookies in place of the butter?
    Thanks for the recipe!

    • I haven’t personally tried it with coconut oil in this recipe, but I have made many recipes that are similar using coconut oil, so I would say yes, make sure it’s solid-state (freeze it for a few mins to get it solidify if it’s not already solid) so you can cream it with the egg, sugars, etc. Please LMK how it goes!

  38. I just wanted to let you this is the best recipe I have tried. I have made them several times and my husband loves them. He is a cookie king and is very particular. I will be experimenting with peanut butter, so wish me luck!

  39. Hi. I love the sound of your cookies. Problem. I live in New Zealand and our ingredients are quite different. One example is our butter is salted. Light brown sugar (is that our raw sugar) Wonder if our instant pudding is the same as your pudding mix?Guess I just have to try. I’ve seen so many yummy American biscuit Or cookie receipes but to scared to try as they may not come out the same. Any ideas greatly received with thanks

  40. I baked these for my boyfriend and he (and all of his coworkers) loved them!

  41. have you ever used this dough to make A cookie cake?

  42. I have these cookies cooling right now but I am worried they look sooo doughy on the inside! I even baked them for 15 minutes instead of 11. I seem to run into this problem a lot with cookies and low bake times. I know they will harden up a little bit as they cool but geez 11 minutes would be hardly cooked. Is that how they are suppose to be? Thanks

    • It sounds like your oven runs slow/cool if this happens to you frequently when you bake….so as long as you know that I’d recommend baking longer than most recipes suggest. Bake until a normal point of done-ness. Don’t overbake, but they need to be set and not raw. And I would also get your oven checked out since this seems to be an issue for you. Good luck!

  43. Can I use cook and serve pudding?? That’s all I have :(

  44. Thank you so much for these instructions, I made these with peanut m&ms for my boyfriend and they turned out beautiful!!!

  45. I made these yesterday to share with coworkers today, and while they taste phenomenal, they don’t look at all like yours! I followed ALL of your cookie making tips, even chilled the dough 6 hours, and they still came out pretty flat. Oh well, I guess the taste is most important and these definitely had that goin on!!! :)

    • Thanks for trying the recipe and I’m glad they taste great. Are you baking with King Arthur flour on a Silpat? Those two things REALLY help me achieve thick cookies. Not sure what other suggestions I can offer if you say you’ve already tried all my tips. Let me know what kind of flour you bake with since I do think it matters.

  46. Yes to the silpat, but I just checked my flour and no its NOT King Arthur. I wonder if the brand of flour really changes them?? I will try to find that flour and then make them again with it, I am interested to see if there is a difference! Thanks for the tips :)

    • KAF all-purpose has about an 11% gluten content. Other flours have less; usually in the 8-9% range. Doesn’t seem like a big difference until we’re talking structure and stability (prevention of spreading) and then it becomes very important. So yes, brand of flour does matter! When I’m traveling outside of the U.S. and can’t get KAF, I notice a marked increase in the amount of spreading in cookies and cakes and muffins being prone to falling upon cooling.

  47. Just wondering if we can substitue egg in m&m cookies. The cooies must be really good ad I made for my son’s friends and all of them vanished in minutes

  48. Wow! Great recipe, I am trying it tomorrow.

  49. I have tried to mix MM’s with chocolate and add them to pancakes :)

  50. I made these with our 4 year old tonight.  They turned out fine, but are too sweet for my taste.  He loved them though!  I am sure they will be a hit for his little friends as gifts.  

Leave a Reply

Your email address will not be published. Required fields are marked *