These soft and chewy M&M chocolate chip cookies are the ultimate treat for cookie lovers. The addition of pudding mix in the batter ensures every bite is packed with irresistible softness and a deliciously rich flavor. Vibrant M&Ms and gooey chocolate chips make these cookies as delightful to look at as they are to eat.
Why You’ll Love This Recipe
- Incredibly soft texture thanks to the pudding mix.
- A combination of colorful M&Ms and decadent chocolate chips for the perfect flavor balance.
- Perfect for parties, bake sales, or an indulgent treat at home.
- Easy to make with minimal preparation time.
- Great make-ahead option as they freeze beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla pudding mix (instant)
- Eggs
- Vanilla extract
- M&Ms
- Chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla pudding mix to the butter mixture and beat until combined.
- Mix in eggs and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the M&Ms and chocolate chips with a spatula.
- Using a cookie scoop, drop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers should look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: About 30 minutes
Variations
- Swap out M&Ms for Reese’s Pieces for a peanut butter twist.
- Add a handful of chopped nuts such as pecans or walnuts for extra crunch.
- Use dark chocolate chips instead of milk chocolate for a richer flavor.
- Try seasonal or holiday-themed M&Ms to match the occasion.
- For a fun flavor boost, experiment with different pudding flavors like butterscotch or cheesecake.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months.
- Reheating: To refresh cookies, warm them in a microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
FAQs
1. Can I use regular pudding mix instead of instant pudding?
No, it’s important to use instant pudding mix as it binds the dough and adds softness to the cookies.
2. What type of M&Ms works best in this recipe?
Regular M&Ms are perfect, but you can also use peanut or crispy M&Ms for variety.
3. Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 2 days before baking.
4. Why do the cookies look undercooked when I take them out of the oven?
The cookies will continue to set as they cool on the baking sheet, ensuring a soft and chewy texture.
5. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavor.
6. How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking to reduce spreading.
7. What can I do if I don’t have a cookie scoop?
Use a tablespoon or form balls of dough by hand for uniform cookies.
8. Can I substitute chocolate chips with another ingredient?
Absolutely! Try white chocolate chips, butterscotch chips, or even chopped dried fruit.
9. Why did my cookies turn out hard?
Overbaking or measuring flour incorrectly can cause hard cookies. Be sure to measure flour using the spoon-and-level method.
10. Can I double the recipe?
Yes, this recipe can easily be doubled to make a larger batch of cookies.
Conclusion
These soft and chewy M&M chocolate chip cookies with pudding are a delightful treat that everyone will love. Perfectly soft, loaded with vibrant M&Ms and melty chocolate chips, and easy to customize, they are sure to become a household favorite. Whether you’re baking for a special occasion or just satisfying a sweet craving, this recipe delivers every time.
Print
Soft and Chewy M&M Chocolate Chip Cookies with Pudding
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Category: Desserts, Cookies
- Method: Baking
- Cuisine: American
Description
These Soft and Chewy M&M Chocolate Chip Cookies are irresistibly tender and packed with flavor, thanks to the addition of instant pudding mix. Loaded with colorful M&Ms and melty chocolate chips, they’re perfect for sharing—or not!
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) packed brown sugar
- 1 tsp vanilla extract
- 1 (3.4 oz / 96 g) package instant vanilla or chocolate pudding mix
- 2 large eggs
- 1 cup (175 g) M&Ms (plus extra for topping)
- 1 cup (175 g) semi-sweet chocolate chips
Instructions
1. Preheat the oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter and sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
4. Add the wet ingredients:
- Beat in the vanilla extract and pudding mix until combined. Add the eggs one at a time, beating well after each addition.
5. Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the M&Ms and chocolate chips.
6. Shape the cookies:
- Scoop about 1 1/2 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Press a few extra M&Ms on top of each ball for a colorful presentation.
7. Bake:
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will firm up as they cool.
8. Cool and serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For variety, try swapping the M&Ms for seasonal colors or using peanut butter M&Ms.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Chilling the dough for 30 minutes before baking can enhance the flavor and texture.