Servings
Font
Back
Soft and Chewy M&M Chocolate Chip Cookies
4.5 from 174 votes

Soft and Chewy M&M Chocolate Chip Cookies

These cookies blend the crunch of M&M's with semi-sweet chocolate chips in a soft, chewy dough that includes instant vanilla pudding mix to enhance texture. The combination of light and dark brown sugars deepens the flavor. The dough is formed into mounds with added colorful candies on top for visual appeal before baking. This recipe offers a tender, colorful cookie that's enjoyable for gatherings or everyday treats.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 12
Calories: 479 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup butter softened (1 stick, unsalted
  • ½ cup brown sugar packed (I used 1/4 cup of light and 1/4 cup dark)
  • ¼ cup granulated sugar
  • 1 egg large
  • 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 chocolate chips plus more for adding to dough mounds, semi-sweet

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the M&M's, chocolate chips, 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 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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

  • Store baked cookies airtight at room temperature for up to one week, or freeze for up to six months.
  • Unbaked cookie dough can be refrigerated up to five days or frozen up to four months for baking on demand.
  • Adding extra M&M's and chocolate chips on top of dough mounds enhances the colorful display of the cookies after baking.
  • The pudding mix is added dry to improve texture and chewiness, not to make actual pudding.

Nutrition Information

Serving 1 Calories 479kcal (24%) Carbohydrates 60g (20%) Protein 4g (8%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 10g (59%) Cholesterol 38mg (13%) Sodium 290mg (12%) Fiber 2g (8%) Sugar 28g (56%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 479

% Daily Value*

Serving 1
Calories 479kcal 24%
Carbohydrates 60g 20%
Protein 4g 8%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 10g 59%
Cholesterol 38mg 13%
Sodium 290mg 12%
Fiber 2g 8%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.