Imagine biting into a cookie that’s soft, chewy, packed with rich chocolate, and bursting with colorful M&M candies. This Double Chocolate Chip M&M Cookies Recipe is just that—a festive treat that never fails to bring smiles. They’re perfect whether it’s the holidays or you just want a fun twist on classic chocolate chip cookies.
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Why You'll Love This Recipe
I’ve made countless cookies, but this Double Chocolate Chip M&M Cookies Recipe stands out every time because it hits that perfect balance between soft, fudgy, and just sweet enough. It’s like a holiday hug in cookie form that everyone asks me to bring back.
- Super Soft Texture: The instant vanilla pudding mix is my secret weapon for that chewy, melt-in-your-mouth feel.
- Double the Chocolate: With semi-sweet and white chocolate chips, plus those colorful M&Ms, each bite is an exciting chocolate explosion.
- Festive and Fun: The red and green M&Ms aren’t just pretty—they add a satisfying crunch and kid-friendly appeal.
- Simple to Make: Straightforward ingredients and easy steps make this recipe perfect even on a busy day.
Ingredients & Why They Work
Each ingredient in this Double Chocolate Chip M&M Cookies Recipe plays a role in creating those perfectly chewy, deeply chocolatey cookies with pops of candy goodness. Shopping tip: look for a good quality instant vanilla pudding mix — it really transforms texture without fuss.
- Butter: Softened for easy creaming, it adds richness and keeps the cookies tender.
- Brown Sugar: Adds moisture and a slight caramel flavor that deepens the cookie’s complexity.
- Granulated Sugar: Balances the sweetness and helps the cookies spread just right.
- Vanilla Extract: Brings warmth and rounds out the chocolate.
- Egg: Binds everything together and helps to create that soft interior.
- All-Purpose Flour: The base of the cookie providing structure.
- Instant Vanilla Pudding Mix: A game-changer for soft texture without extra effort.
- Baking Soda: Leavens the dough just enough for a tender crumb.
- Salt: Enhances the flavors and balances sweetness.
- Semi-Sweet Chocolate Chips: Rich chocolate flavor with gooey pockets melted inside.
- White Chocolate Chips: Adds creamy sweetness and color contrast.
- Red and Green M&M Candies: Festive crunch and bursts of candy-coated sweetness.
Make It Your Way
One of the best things about this Double Chocolate Chip M&M Cookies Recipe is how easy it is to customize. I love swapping out the M&Ms for other candy colors depending on the season or adding a sprinkle of flaky sea salt on top before baking for a salty-sweet kick.
- Variation: I once tried adding chopped nuts for extra crunch, and it took these cookies to the next level—feel free to experiment with walnuts or pecans.
- Dietary Swap: Use dairy-free butter and a vegan pudding mix to make these cookies friendly for dairy-sensitive friends.
- Mix-ins Galore: Chocolate chunks, toffee bits, or a handful of mini marshmallows can all work beautifully here.
Step-by-Step: How I Make Double Chocolate Chip M&M Cookies Recipe
Step 1: Cream Butter and Sugars Until Fluffy
I start with softened butter, and beat it along with the brown and granulated sugars until the mixture is light and fluffy — this usually takes about 1-2 minutes. This step traps air, which is key for tender cookies. Then I add in the vanilla and egg, mixing until the dough feels smooth and well combined.
Step 2: Combine Dry Ingredients
While the wet ingredients are chilling, whisk together the flour, instant vanilla pudding mix, baking soda, and salt. The instant pudding might seem unusual, but trust me—it’s the magic behind these cookies’ wonderful softness.
Step 3: Mix Dry Into Wet, Stir in Chocolate Chips
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Then fold in most of the semi-sweet and white chocolate chips, saving a few for decorating later. Cover the bowl and refrigerate for at least an hour — this chilling step really helps develop flavor and improves texture.
Step 4: Prep and Shape Cookies
Preheat your oven to 350°F. I like to mist my baking sheet with cooking spray, then wipe it with a paper towel to get an ultra-light coating that prevents sticking without greasy spots. Scoop about 3 tablespoons of dough (think golf ball size), roll into balls, then gently press the remaining chocolate chips and M&Ms into the tops. This step ensures those colorful candies shine after baking.
Step 5: Bake and Cool
Bake for 9-12 minutes. The trick here is to pull them out when they’re set but still slightly underdone—that way, they stay soft and chewy. Let them cool at least 10 minutes on the sheet so they firm up and finish cooling completely on a rack before storing.
Top Tip
From my experience baking these cookies multiple times, a few tips have really helped me nail perfect results every time.
- Chill the Dough Well: That hour in the fridge makes the flavors meld and stops the cookies from spreading too thin.
- Don’t Overbake: Pull them out when edges look set but centers seem a bit soft—they’ll finish cooking on the pan off heat.
- Gentle Pressing of M&Ms: Adding M&Ms after shaping keeps their colors vibrant and prevents cracking or fading during baking.
- Use Instant Vanilla Pudding Mix: I’ve tried other methods, but the instant mix consistently gives these cookies that wonderfully chewy texture you can’t get otherwise.
How to Serve Double Chocolate Chip M&M Cookies Recipe
Garnishes
I usually keep it simple by adding a light dusting of powdered sugar or a slight drizzle of melted white chocolate for an extra touch of elegance. During the holidays, a sprinkle of edible red and green glitter can make these cookies truly pop on a festive platter.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, hot cocoa, or even a coffee latte if you want a grown-up twist. I love serving them alongside warm apple cider during the chills of winter—it’s a cozy combo that always hits the spot.
Creative Ways to Present
For holiday parties, I’ve arranged them on tiered cake stands mixed with candy canes and fresh pine sprigs—it makes a stunning centerpiece. Or, wrap a few in clear gift bags tied with a ribbon as easy last-minute edible gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature and they stay soft for days. If they start to firm up, a quick 10-second zap in the microwave softens them up like fresh-baked.
Freezing
This dough freezes beautifully. I portion it into dough balls and flash freeze them on a tray before transferring to a freezer bag. When I want fresh cookies, I just bake from frozen, adding a minute or two to baking time.
Reheating
Leftover cookies can be warmed gently in the microwave for about 10 seconds or in a low oven (300°F) for a few minutes to revive that fresh-baked softness and gooey chocolate pockets.
Frequently Asked Questions:
This recipe uses an instant vanilla pudding mix in the dough, which adds extra moisture and tenderness, making the cookies chewier and softer than traditional chocolate chip cookies. Plus, the combo of semi-sweet and white chocolate chips with festive M&Ms gives extra layers of flavor and fun texture.
I recommend sticking with instant vanilla pudding mix because it blends into the dough without needing cooking. Using regular pudding mix usually requires preparation and won’t have the same effect on cookie texture.
The trick is to add most of the M&Ms after shaping the dough balls, gently pressing them onto the cookie surface right before baking. This way, they stay intact and keep their vibrant colors.
Absolutely! Portion the dough into balls and freeze them on a tray. Once firm, transfer to a freezer bag. When you’re ready, bake the cookies straight from frozen, just add a couple extra minutes to the baking time. It’s a great way to have fresh cookies anytime!
Final Thoughts
This Double Chocolate Chip M&M Cookies Recipe is special to me because it never fails to spread joy—whether I’m baking for family, friends, or just myself. The combination of pudding for softness and colorful M&Ms for fun makes every batch feel a little like magic. I hope you’ll try it and see how easy and rewarding homemade cookies can be, especially when they taste this good!
Print
Double Chocolate Chip M&M Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Santa's Cookies are soft and chewy double chocolate chip M&M cookies made with vanilla pudding mix for extra moisture and flavor. Perfect for holiday celebrations, they are packed with semi-sweet and white chocolate chips, along with festive red and green M&M candies for a colorful and delicious treat.
Ingredients
Wet Ingredients
- ¾ cup butter (softened)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
Dry Ingredients
- 2 cups flour
- 1 small box instant vanilla pudding mix (3.4 ounces, dry, instant)
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup red and green M&M candies
Instructions
- Cream the Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and sugar together for 1-2 minutes until the mixture is fluffy and light.
- Add Vanilla and Egg: Mix in the vanilla extract and egg until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt to distribute the ingredients evenly.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Then stir in most of the semi sweet and white chocolate chips, reserving some for topping. Cover the dough and chill it for at least one hour to firm up.
- Preheat and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet by misting it with cooking spray and wiping with a paper towel for a light coating.
- Form Cookie Balls and Add Toppings: Roll about 3 tablespoons of chilled dough into golf ball-sized balls and place on the prepared baking sheet. Gently press the reserved chocolate chips and M&M candies onto the dough balls to ensure they show on the surface after baking.
- Bake Cookies: Bake for 12 minutes, until the cookies are set but still slightly soft inside. Avoid overbaking to keep them chewy.
- Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely.
- Store Properly: Once cooled, store the cookies in an airtight container at room temperature to keep them fresh.
Notes
- Chilling the dough is essential for the best texture and helps prevent spreading during baking.
- Use instant vanilla pudding mix, not cook-and-serve, to achieve the right moisture and softness.
- Pressing some chocolate chips and M&Ms on top of the cookie dough balls before baking makes the cookies look colorful and festive.
- Cookies will be soft when slightly underdone; allow cooling time to finish setting.
- Store cookies in an airtight container to maintain freshness and chewiness for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 238 kcal
- Sugar: 26 g
- Sodium: 186 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 13 mg
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