🍪❤️🎉 Soft and Chewy Chocolate Chip M&M Cookies are soft, buttery, and irresistible M&M’s Christmas cookies you can enjoy all year long! One of my favorites, they’re easy to make and perfect for every occasion.
M&M’s Christmas Cookies Recipe
I’m no stranger to M&M’s cookies and recipes, including Soft and Chewy M&M’s Cookies and Soft M&M’s Chocolate Chip Cookies. I love both of those recipes, and you can’t go wrong with either. However, if you’re looking for a new favorite M&M’s cookie recipe, you’re going to love this one!
- These homemade M&M’s cookies use pudding mix because it adds a subtle yet wonderful depth of flavor, and the texture of the dough is just wonderful to work with.
- For these cookies, I combined elements of Soft M&M’s Chocolate Chip Cookies with Pretzel Chocolate Chip Cookies to create one dozen cookies. Each cookie is pretty large, but if you need more than a dozen, double or triple the recipe.
- A thicker cookie with slightly crisp edges, the center is soft with a chewy texture and is studded with candies, making for the best M&M cookies you’ll ever taste.
- They’re perfect holiday party cookies because they’re easy, festive, and just so good. They’ll disappear just as fast as Santa does.
Wonderful recipe for fantastic cookies! These cookies have become a Christmas tradition for the past 3 years. We make them and leave them out for Santa!
Kristi
Ingredients and Notes
To make this chocolate chip M&M’s cookie recipe, you’ll need:
- Unsalted butter
- Sugar – I prefer using a mixture of dark and light brown sugar in these cookies. The dark brown sugar in particular adds lots of flavor!
- Egg
- Pure vanilla extract
- All-purpose flour
- Instant vanilla pudding mix – I recommend using regular pudding mix and not sugar-free. Add the pudding mix to the cookie dough like a dry ingredient; do NOT prepare it according to package instructions
- Baking soda
- Salt
- M&M’s – Use colored M&M options for a festive touch. I prefer regular M&Ms, but mini M&M candies are also fun
- Semi-sweet chocolate chips – Again, I use full-sized chocolate chips, but mini chocolate chips also work
How to Make Chocolate Chip M&M Cookies
These cookies come together with 10 minutes of prep time, because who needs extra work during the holidays?
- Cream together the butter, sugars, egg, and vanilla.
- Add the dry ingredients. Gently fold in the M&M’s and chocolate chips last. Avoid overmixing, or you won’t achieve a chewy cookie
- Use a cookie scoop to form the dough into 12 equal-sized mounds, cover with plastic wrap, and chill the cookie balls in the fridge for at least 3 hours.
- Once the dough has chilled, arrange the cookie dough balls on a cookie sheet lined with parchment paper or Silpat mats, and bake until the edges have set and the top of the cookies are just set, even if slightly undercooked, pale, and glossy in the center.
- Let the cookies cool for 10 minutes on the pan, no need for wire racks, before eating.
Soft and Chewy M&M Chocolate Chip Cookies
Equipment
- 1 Stand Mixer Fitted with a Paddle Attachment
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup instant vanilla pudding mix
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- ¾ cup M&M’s, plus more for adding to dough mounds
- ½ cup semi-sweet chocolate chips, plus more for adding to 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 (highly recommend using some dark brown sugar), 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 (just add it dry as if it’s a dry ingredient, do not actually make pudding), baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Add the M&M’s, chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few M&M’s and chocolate chips on top of each mound of dough by taking M&M’s and chips from the underside as well as adding more as necessary for a nice pop of color.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 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 about 10 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Wonderful recipe for fantastic cookies! These cookies have become a Christmas tradition for the past 3 years. We make them and leave them out for Santa!
Thanks for the five star review and glad these have become a Christmas tradition for you!
Wonderful recipe for fantastic cookies! These cookies have become a Christmas tradition for the past 3 years. We make them and leave them out for Santa!
My son taste tested these vs store bought and these won by a landslide. Duh!! So much that he swore off buying store bought again. Since then, I’ve made them a few times and we can’t get over how good these are. Surprisingly they’ve keep longer than 7 days. (Ha, cookies hardly last in this home.) Will be making these again soon for work.
Thanks for the 5 star review and glad that you will be making these again and that they even lasted longer than 7 days!
My son taste tested these vs store bought and these won by a landslide. Duh!! So much that he swore off buying store bought again. Since then, I’ve made them a few times and we can’t get over how good these are. Surprisingly they’ve keep longer than 7 days. (Ha, cookies hardly last in this home.) Will be making these again soon for work.
just made cookies with M&M’s. i purposely picked them out to eat, they were the best part ;)
Thanks For Sharing!!
Glad that you loved the cookies and the M&Ms in them!