4.6 from 156 votes
Chocolate Chip M&M'S Cookies
Chocolate Chip M&M'S Cookies feature a soft, chewy dough enriched with vanilla pudding mix and packed with both M&M'S candies and semi-sweet chocolate chips. The dough is chilled to prevent excessive spreading, resulting in cookies with a tender crumb and colorful candy pieces throughout. These cookies combine crunchy candy shells with melty chocolate chips for varied texture and flavor.
Prep Time
10 mins
Cook Time
12 mins
Chill Time
3 hrs
Total Time
3 hrs 22 mins
Servings:
11
cookies
Calories:
522 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 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 candy plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
- ½ cup chocolate chips plus more for adding to dough mounds, semi-sweet
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.
Cup of Yum
Notes
- Chilling the dough for at least 3 hours is essential to control spreading and maintain chewy texture.
- For best appearance, place extra M&M'S and chocolate chips on top of each dough mound prior to baking.
- Use instant vanilla pudding mix (not cook-and-serve or sugar-free versions) to retain moisture and softness in the cookies.
Nutrition Information
Serving
1
Calories
522kcal
(26%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
41mg
(14%)
Sodium
317mg
(13%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 11 cookies
Amount Per Serving
Calories 522
% Daily Value*
| Serving | 1 | |
| Calories | 522kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 41mg | 14% |
| Sodium | 317mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.