Chocolate Chip M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!
Table of Contents
These big, bakery-style cookies are very soft, slightly chewy, buttery, and loaded with M&M’S and chocolate chips.
These homemade cookies are sure to disappear very quickly because I don’t know anyone who can resist soft, warm, homemade M&M’S cookies.
If you’re looking for a new favorite M&M’S cookie recipe, you’re going to love this one!
Tip: M&M’S just launched a new Pinterest page where you can check out new recipes for baking inspiration!
Recipe Ingredients
For this easy M&M’s chocolate chip cookies recipe, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Instant vanilla pudding mix
- Baking soda
- Salt
- M&M’s (any variety)
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chocolate Chip M&M’s Cookies
Making chocolate chip cookies with M&M’s is simple and straightforward. Here are the basic steps:
- Combine the butter, sugars, egg, and vanilla in a large mixing bowl and cream until light in color and well combined (this will take a good 4 minutes).
- Scrape down the sides of the bowl, then mix in the flour, pudding mix, baking soda, and salt.
- Fold in the M&M’s and chocolate chips, then scoop the cookie dough into balls and flatten slightly with your hands.
- Chill the cookie dough for at least 3 hours before baking.
- Bake the M&M’s cookies for exactly how long I’ve said to (if yours are the same size as mine). Even if the centers of the cookies look pale and glossy, you should still take them out of the oven because the residual heat in the cookies will finish baking the insides.
Tip for Making Chewy Cookies
When creaming together the butter and sugars, it’s important that you give the mixture plenty of time to whip up. At this stage, you’re whipping air into the mixture, which is partly what makes these cookies so soft and chewy.
Recipe FAQs
I used Dark Chocolate M&M’S because I’m a dark chocolate girl, but anything from Pretzel to Peanut Butter M&M’S would be fun twists.
This chocolate chip and M&M’s cookies recipe calls for a small amount of instant pudding mix because it adds a depth of flavor you just can’t get without it, and it helps the cookies stay soft for days. But if you don’t have access to or don’t want to use pudding mix, add 2 teaspoons of cornstarch instead.
Note that you add the pudding mix as a DRY ingredient. You should NOT make the pudding according to the package instructions.
You MUST chill the cookie dough. If you skip this crucial step, your cookies will come out flat and will spread a lot in the oven.
Absolutely! I highly recommend doubling this recipe and freezing half the cookie dough for later. To freeze cookie dough, first scoop the dough into balls and then seal inside a freezer bag. When you’re ready to make the cookies, bake them directly from frozen (note that you may have to add a minute or two to the bake time).
Storage Instructions
Baked cookies: Store airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Raw cookie dough: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. Cookie dough can be baked from frozen, no need to thaw first.
Video Tutorial
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Chocolate Chip M&M’S Cookies
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup instant vanilla pudding mix, not cook-and-serve, not sugar-free
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- ¾ cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
- 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, 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 (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), 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 approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*
- 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 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) 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.
- 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, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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