Skip to content

Chewy M&M Chocolate Chip Cookies

These M&M cookies are extraordinarily chewy and soft, and stay that way for days.  They are loaded with chocolate chips throughout, for the ultimate M&M cookie experience.  These cookies taste sublime, as they are made with real butter (no shortening in these babies!)

M&M Chocolate Chip Soft Cookies

The majority of thick and chewy M&M cookie recipes I’ve searched for in the past call for the use of shortening.  Since I make every effort to use real butter in all my baking, none of those M&M cookie recipes ever made it to our cookie jar.

Rather than staring at my bag of M&M’s and wistfully passing up all the recipes that called for shortening, I decided to use my favorite chewy chocolate chip cookie dough as a base, and throw a whole bunch of crunchy M&M’s into the mix.  Extra chocolatey M&M cookies, made with the goodness of real butter…

M&M Chocolate Chip Pudding Cookies

Because said chocolate chip cookies are my favorite cookie dough that happens to be fail-proof, it’s a perfect base for M&M chocolate chip cookies.  Without a doubt, they turn up chewy and super soft.  Not cakey at all.  The chewy softness of these cookies is the best backdrop for the crunchy candy coating of M&M’s.

I generally make all my cookies on the smaller side, with the single motivation of being able to eat many more of them that way.  I know it all works out to be the same, but I like being able to eat more 🙂  These cookies maintain their thickness no matter what size you want to make them. They don’t spread into a thin oblivion.

Chewy M&M Chocolate Chip Cookies

These M&M Chocolate Chip Cookies stay wonderfully chewy and soft for… ever?   Ok, realistically they’ll be snatched up in a wink, but they can keep their soft yumminess for days at room temperature.

The raw dough for these cookies freezes beautifully.  This I know, because I often keep extra dough in the freezer, just for those spur of the moment cookie cravings.  Which occur quite often around here.

Enjoy!

Print

Chewy M&M Chocolate Chip Cookies

These M&M Chocolate Chip cookies taste fabulous, as they’re made with real butter. They bake up nice and thick, with a chewy softness that lasts. Not cakey at all. Unused dough freezes very well.

Yield: approx. 72 cookies

Ingredients

Scale
  • 4 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups salted butter, softened just to room temp
  • 1 1/2 cups brown sugar, packed
  • 2 (3.4 oz) packages instant vanilla pudding
  • 4 large eggs
  • 1 TB vanilla extract
  • 2 cups semisweet chocolate chips (minis and chunks work great, too!)
  • 2 cups M&M candies (your favorite flavor)

Instructions

  1. In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
  2. In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. Add packages of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well.
  3. Slowly add in the flour mixture. Using dough hook attachment, fold dry and wet ingredients together just until fully incorporated
  4. Add in chocolate chips and M&M’s, mixing into the dough. (If it gets too hard to mix with wooden spoon, I use clean hands instead)
  5. Dough will be a bit sticky. Cover tightly and chill in fridge for 30 minutes to 1 hour.
  6. Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper.
  7. Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don’t over bake.
  8. Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling.
  9. * Note: These cookies keep very well at room temp in an airtight container. Raw cookie dough can be tightly wrapped up and frozen for later use.
  • Author: Chew Out Loud
  • Category: dessert, cookies

Chew Out Loud, adapted from these Chewy Chocolate Chip Cookies

If you like your cookies chewy and soft, made with real butter, and tasting fabulous, here are a few of my favorites…

Mint Chocolate Chip Cookies:

Chewy Mint Chocolate Chip Cookies 2

 

Triple Chocolate Chip Cookies:

Chewy Triple Chocolate Cookies 3

 

White Chocolate Macadamia Cookies:
white chocolate chip macadamia nut cookies

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Add a comment

Recipe rating

24 comments

    • Fanny

    Thanks, but… too much butter, too much egg, too much sugar… I’m sorry. Probably good for teenagers without any health problems. That’s the reality.

    • DEANNA

    I made the chocolate chip m&m cookies with the pudding mix and WOW! They came out awesome- big hit at the office!! Thank you for posting the recipe!

    • Vasundhra

    I loved it when you said that you like making smaller cookies, I also do the same ! 🙂 These M&M cookies look so colorful and delicious.

    • kp

    I’m guessing the above recipe inadvertently left out sugar? I made these last night. followed the recipe to a “T”, and the second the first batch came out of the oven I knew something was missing. Went back to the recipe to be sure I didn’t accidentally skip a step or ingredient, but sure enough, I followed it exact. They taste like a big puff of flour….definitely missing sugar!! That was a waste of ingredients…

      • chewoutloud

      Krissy, I’m so sorry that happened to your batch of cookies…it’s frustrating for sure to not have something turn out. The ingredients list packed brown sugar and 2 packages of instant pudding (contains quite a bit of sugar.) So it should be plenty sweet. The chocolate chips and M&M’s give it even more sugar. So I’m not sure what happened with your batch…again, so sorry and hope you’ll find recipes you love here at COL. Thanks for coming over today, Krissy.

    • Hajar

    Wow, this sounds great, i will make it soon and tell u how was it!!. Its defintly gonna be great. Thank u great baker

      • chewoutloud

      Sounds great, Hajar! Thanks for coming over today 🙂

    • Hajar

    Wow, this sounds great, i will make it soon and tell u how was it!!. Its defintly gonna be great. Thank u great baker

    • Hajar

    Wow, this sounds great, i will make it soon and tell u how was it!!. Its defintly gonna be great. Thank u great baker

    • Hajar

    Wow, this sounds great, i will make it soon and tell u how was it!!. Its defintly gonna be great. Thank u great baker

    • Hajar

    Wow, this sounds great, i will make it soon and tell u how was it!!. Its defintly gonna be great. Thank u great baker

    • Katie

    If I’m going to freeze the dough, is it better to roll it into balls first or just put it into the freezer as is?

      • chewoutloud

      Either way is fine. I usually divide the entire thing in half and freeze both halves (wrapped tightly with cling wrap)…then defrost what I need and roll into balls to bake. Hope you love ’em, Katie! 🙂

    • Krystin Hurst

    I made these cookies for my work Christmas baskets, and everyone couldn’t believe that I made them!! Everyone has been asking me to make more!! They were a big hit!

      • chewoutloud

      Yay, Krystin! So glad to hear it, and thanks for coming over to let us know 🙂

    • Colleen

    Hi I’m going to attempt these cookies today, however I’m from the UK so have never used the pudding mix before, should it be made up with milk before adding or do I just add the powder to the butter and sugar?? Thanks

    • Becky

    I made these cookies over the weekend and they are amazing! I only did half a recipe, and my body is thanking me, because I wouldn’t have been able to control myself with so many cookies around the house! I’ve never seen a recipe with pudding mix included, but they really are fantastic. I will make these again and again!

      • chewoutloud

      Great to hear it, Becky! The raw dough freezes very well, in case you want to have it at the ready 🙂

    • Laura @ The Rookie Cook

    We must be on the same wavelength…I baked M&M cookies recently and am posting tomorrow…without shortening!
    What a great idea to use a chocolate chip base, I’ll have to try that sometime.

      • chewoutloud

      Yeah! Can’t wait to see it, Laura :). Butter is the only way to go!

    • Carol at Wild Goose Tea

    Wow, you make a LOT of cookies at one time! I have to share a co-workers excuse for eating cookies—–They are smaller than a pizza. Your comment about making smaller cookies so that you could eat them all day long—-I see the logic in that by the way—prompted that long ago memory. I am a cookie baker. Your instruction to not over bake the cookie is SO right on. Many people do over bake them. The M & M’s really do give a festive/eat me feel to these babies.

      • chewoutloud

      I love that you’re a cookie baker! They’re one of the best things ever invented :). Thanks for coming over, Carol!

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week