These Chocolate Chip M&M Pudding Cookies are going to quickly become a new favorite cookie recipe! They’re thick, chewy, and loaded with mini M&M’s and chocolate chips. They’re what cookie dreams are made of.
M&M’s have been one of my favorite candies since I was a kid. Probably because my grandma ALWAYS had them at her house. Any time we visited her, we headed straight to her kitchen cupboard to get our M&M fix. If the cupboard was empty, we went downstairs to her storage room to grab a bag. I can’t eat M&M’s without thinking of my grandma.
These Chocolate Chip M&M Pudding Cookies are loaded with mini M&Ms and have quickly become one my favorite cookies ever. This cookie dough has a package of dry vanilla instant pudding that helps the cookies stay thick and soft and also gives them an extra layer of vanilla flavor that is so good. I love pudding cookie recipes so much, and it’s such a simple ingredient that really makes a huge difference.
I actually have my friend Zalia to thank for these cookies. She told me that she makes my Twix Bar Chocolate Chip Cookies all the time, but swaps out the Twix bars for M&M’s. . . genius idea! How have I never thought of that?
And not only are these cookies fantastic, the dough is equally as good. For some of you that might not be a problem, but for me it is, because I ♡ cookie dough. So consider yourself warned if you’re a cookie dough lover like I am.
I love to use both milk and semi sweet chocolate chips in my cookies, and love using the mini M&M’s, but feel free to use regular size M&M’s.
CAN I FREEZE THESE COOKIES?
Freezing unbaked cookies:
- Scoop out dough balls (I make mine about the size of a golfball) and place them on a baking sheet. Place the entire baking sheet in the freezer and freeze the dough until solid, at least 30 minutes. Once the dough balls are frozen, remove the baking sheet from the freezer and place the dough balls into a large Ziploc bag for up to 30 days.
- When you’re ready to bake the cookie, you don’t need to thaw the dough balls. Just place them onto a parchment lined baking sheet and bake according to the recipe, adding about 2 minutes to the bake time, since they are frozen.
Freezing baked cookies:
- Place the cookies into a freezer safe container and place a piece of parchment or wax paper in between layers of cookies to separate them. You can also freeze them in a Ziploc freezer bag, just be careful when placing them in the freezer, so they don’t break into pieces.
- Freeze the cookies for up to 30 days. Enjoy them frozen (I LOVE them this way), or let them come to room temperature. To enjoy them warm, place the thawed cookies in a preheated 350°F oven for 2 to 3 minutes or microwave them for 10 – 12 seconds each.
Tips for making these cookies:
- DO NOT OVER-BAKE! Take these out of the oven when you begin to barely see the edge’s or tops turning golden brown, or even a minute before that. As they cool, they will continue to cook so keep that in mind.
- Stir the M&M’s in by hand so they don’t get crushed. Mini M&M’s are pretty fragile, so if you mixed them in using the mixer, they would be smashed to smithereens😩.
- Make sure your butter is softened, but still cool to the touch.
- You can make these with regular M&M’s, but I swear there is just something magical about mini M&M’s.
- These cookies do not flatten a lot. So if you want flatter cookies you can gently press the dough ball down with the palm of your hand before baking them, or you can bang the cookie sheet on the counter a couple times after they come off of the oven.
Now go make yourself a batch of these and you can thank me later. Or try some of these other M&M cookie recipes below that I love!Print
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 small box (3.4 oz) instant vanilla pudding
- 2 teaspoons vanilla
- 2 eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups flour, *see note
- 2 cups chocolate chips (I do half milk, half semisweet)
- 1 1/4 cups mini M&M’s
- Preheat oven to 350 degrees. Line cookie sheets with a silpat liner or parchment paper.
- In the bowl of a stand mixer, mix butter, sugars, dry pudding mix and vanilla at high speed until light & fluffy. With mixer speed on low, add in eggs, continue on low speed until mixed well.
- Add baking soda, flour and salt, mix on medium speed until combined.
- Add chocolate chips and mix until combined. Gently fold Mini M&M’s by hand.
- Using a cookie scoop, scoop dough (about 2 tablespoons) onto lined baking sheets about 2 inches apart (*gently press down with the palm of your hand if you want these cookies to flatten more while they bake).
- Bake for 9-10 minutes, or until they barely begin to turn golden. Don’t over bake.
- Allow to sit on cookie sheet for a couple minutes then transfer to a cooling rack.
- It’s SO IMPORTANT for this recipe that when measuring your flour, you loosen/fluff it first, scoop it into your measuring cup with a spoon and then level it off with a knife. Don’t over measure your flour.
- If you’re cookies come out thicker/puffier than you want, bang the cookie sheet on the counter a few times.