The Best Soft and Chewy M&M'S Cookies (2025)

Chocolate Chip M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!

The Best Soft and Chewy M&M'S Cookies (1)

Table of Contents

  • Recipe Ingredients
    • Tip for Making Chewy Cookies
  • Recipe FAQs
  • Storage Instructions
  • Video Tutorial

These big, bakery-style cookies are verysoft, slightly chewy, buttery, and loaded with M&M’S and chocolate chips.

These homemade cookiesare sure to disappear very quickly because I don’t know anyone who can resist soft, warm, homemade M&M’S cookies.

If you’re looking for a new favorite M&M’S cookie recipe, you’re going to love this one!

Tip: M&M’S just launched a new Pinterest page where you can check out new recipes for baking inspiration!

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Recipe Ingredients

For this easy M&M’s chocolate chip cookies recipe, you’ll need:

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Instant vanilla pudding mix
  • Baking soda
  • Salt
  • M&M’s (any variety)
  • Semi-sweet chocolate chips

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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How to Make Chocolate Chip M&M’s Cookies

Making chocolate chip cookies with M&M’s is simple and straightforward. Here are the basic steps:

  1. Combine the butter, sugars, egg, and vanilla in a large mixing bowl and cream until light in color and well combined (this will take a good 4 minutes).
  2. Scrape down the sides of the bowl, then mix in the flour, pudding mix, baking soda, and salt.
  3. Fold in the M&M’s and chocolate chips, then scoop the cookie dough into balls and flatten slightly with your hands.
  4. Chill the cookie dough for at least 3 hours before baking.
  5. Bake the M&M’s cookies for exactly how long I’ve said to (if yours are the same size as mine). Even if the centers of the cookies look pale and glossy, you should still take them out of the oven because the residual heat in the cookies will finish baking the insides.

Tip for Making Chewy Cookies

When creaming together the butter and sugars, it’s important that you give the mixture plenty of time to whip up. At this stage, you’re whipping air into the mixture, which is partly what makes these cookies so soft and chewy.

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Recipe FAQs

Can I use another type of M&M’s?

Iused Dark Chocolate M&M’Sbecause I’m a dark chocolate girl, but anything fromPretzel to Peanut ButterM&M’S would be fun twists.

Can I substitute the pudding mix?

This chocolate chip and M&M’s cookies recipe calls for a small amount of instant pudding mix because it adds a depth of flavor you just can’t get without it, and it helps the cookies stay soft for days.But if you don’t have access to or don’t want to use pudding mix, add 2 teaspoons of cornstarch instead.

Is the pudding mix added dry? Or should I mix it with milk first?

Note that you add the pudding mix as a DRY ingredient. You should NOT make the pudding according to the package instructions.

Why do I have to chill the cookie dough?

You MUST chill the cookie dough. If you skip this crucial step, your cookies will come out flat and will spread a lot in the oven.

Can I Freeze the Cookie Dough?

Absolutely! I highly recommend doubling this recipe and freezing half the cookie dough for later. To freeze cookie dough, first scoop the dough into balls and then seal inside a freezer bag. When you’re ready to make the cookies, bake them directly from frozen (note that you may have to add a minute or two to the bake time).

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Storage Instructions

Baked cookies: Store airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Raw cookie dough: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. Cookie dough can be baked from frozen, no need to thaw first.

Video Tutorial

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4.61 from 51 votes

Chocolate Chip M&M’S Cookies

By Averie Sunshine

These bakery-style M&M's cookies are soft, chewy, buttery, and LOADED with M&M's and chocolate chips. No one can resist these cookies!

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 22 minutes minutes

Servings: 11 cookies

Ingredients

  • ½ cup unsalted butter, softened (1 stick)
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ¼ cup instant vanilla pudding mix, not cook-and-serve, not sugar-free
  • ½ teaspoon baking soda
  • ¼ teaspoon salt, or to taste
  • ¾ cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
  • ½ cup semi-sweet chocolate chips, plus more for adding to dough mounds

Instructions

  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

  • Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.

  • Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds.

  • Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*

  • 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.

  • 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 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) 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.

  • 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.

  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Notes

*Tip: Strategically place a few M&M’S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.

Recipe adapted from my .

Nutrition

Serving: 1, Calories: 522kcal, Carbohydrates: 66g, Protein: 5g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Cholesterol: 41mg, Sodium: 317mg, Fiber: 2g, Sugar: 31g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Post is brought to you by M&M’S. The recipe, images, text, and opinions expressed are my own.

The Best Soft and Chewy M&M'S Cookies (2025)

FAQs

What is the trick to making soft and chewy cookies? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

What makes cookies stay soft and chewy? ›

It's all about moisture. To keep it simple, cookie recipes that contain a lot of butter, brown sugar or egg yolks are going to yield soft and chewy cookies, because those ingredients add moisture and retain it for a longer amount of time.

How do you make cookies soft and chewy vs hard and crisp? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Why do my M&M cookies come out flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

How do you make box cookies more chewy? ›

If you're looking to bake the cookie dough and end up with a soft, chewy cookie, there are a few things you can do.
  1. use brown sugar instead of white.
  2. don't melt the butter! ...
  3. chill the dough at least 1 hour before baking. ...
  4. bake for a shorter amount of time. ...
  5. make.
Jun 1, 2020

What are three factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

Does extra butter make cookies softer? ›

Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.

What cookie ingredient will rise and be softer? ›

Cornstarch: Using cornstarch in cookies is a game changer, it helps create a softer and chewier cookie. Baking Soda: Using baking soda helps the cookies rise just enough as they bake. Salt: Adds flavor and helps balance out the sweetness.

What does egg yolk do to cookies? ›

Egg yolks are high in fat in relation to the egg white which is high in protein so often acts as a binder. Adding egg yolks to the cookies yields a super tender, chewy cookie. Egg Yolk Cookies are slightly richer in flavour from the additional fat from the yolk.

Does baking soda or baking powder make cookies chewy? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What does melted butter do to cookies? ›

Melted butter is important in cookie making because it helps create a unique texture and flavor that cannot be achieved with solid butter. During the melting process, the butter's water content evaporates, leaving only fat behind. This results in a more concentrated flavor and a softer texture in your cookies.

How can I make my cookies fluffier instead of flat? ›

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

Why do my M&M cookies bleed? ›

Don't over mix. Some of the chocolate candies might melt and bleed a little while baking and that is ok. When the cookies come out of the oven, I like to gently press a few M&M's on top of the cookies to make them extra pretty.

What does baking powder do to cookies? ›

What Is Baking Powder? Baking powder is a two-in-one chemical leavening that combines a powdered alkali (sodium bicarbonate) with a powdered acid (originally, tartaric acid). When moistened in a dough or batter, a chemical reaction takes place that produces carbon dioxide gas, inflating cookies, cakes, and pancakes.

What is the trick to soften hard cookies? ›

Here is the simplest method to soften hard cookies quickly in a microwave.
  1. Wrap the cookies in a paper towel.
  2. Place in the microwave for 1 minute.
  3. The paper will absorb any excess moisture.
  4. That's it! Your cookies are as deliciously warm and crisp as the day they were baked.
Oct 18, 2023

What is the trick to keep baked goods like cookies soft? ›

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Why are my cookies fluffy and not chewy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

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