Nothing beats the joy of biting into soft, chewy cookies bursting with chocolate and bright pops of color — that’s exactly what makes the Double Chocolate M&M Cookies Recipe so irresistible. These festive cookies bring together rich chocolate chips and fun M&M candies for a treat that’s as delightful to look at as it is to eat.
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Why You'll Love This Recipe
I can’t help but smile every time I make this Double Chocolate M&M Cookies Recipe. It’s a perfect balance of soft pudding-enhanced cookie dough, melty chocolate, and those colorful M&Ms that bring a festive crunch. It’s a surefire way to brighten any cookie jar or holiday spread.
- Soft & Chewy Texture: Thanks to instant vanilla pudding mix, these cookies stay wonderfully moist and tender.
- Double Chocolate Delight: Semi-sweet and white chocolate chips double down on chocolaty goodness.
- Visual Pop: The red and green M&Ms add a festive, colorful twist that’s perfect for holiday gifting or everyday fun.
- Easy & Quick: You only need one bowl to mix the dough and a short chill time before baking.
Ingredients & Why They Work
Each ingredient in this Double Chocolate M&M Cookies Recipe plays an important role in creating a chewy, flavorful cookie. From the butter for richness to the instant pudding mix for extra softness, they all come together beautifully.
- Butter: Softened, for creamy richness and a tender crumb.
- Brown Sugar: Adds moisture and a subtle caramel flavor, essential for chewiness.
- Sugar: Brightens the sweetness and helps with the cookie’s texture.
- Vanilla Extract: Enhances the depth of flavor across all components.
- Egg: Binds ingredients together and adds richness.
- Flour: The structure of the cookie; all-purpose flour is just right.
- Instant Vanilla Pudding Mix: This secret ingredient keeps cookies soft longer and adds creaminess without extra steps.
- Baking Soda: Helps cookies rise just enough for a perfect soft bite.
- Salt: Balances sweetness and amplifies chocolate flavor.
- Semi-Sweet Chocolate Chips: Classic, melty chocolate pockets.
- White Chocolate Chips: Adds creamy sweetness, balancing the semi-sweet chips.
- Red and Green M&M Candies: For festive color and a satisfying crunch.
Make It Your Way
One of my favorite things about this Double Chocolate M&M Cookies Recipe is how easy it is to customize. Whether you want to make them more chocolate-forward or swap M&Ms for another favorite candy or nuts, it’s all about making this cookie your own.
- Variation: Sometimes I swap red and green M&Ms for peanut butter or caramel M&Ms for a fun twist, and it’s always a hit.
- Diet-Friendly: For dairy-free, use vegan butter and dairy-free chocolate chips — they still turn out fantastic.
- Seasonal: Switch up the M&M colors to match holidays or birthdays to make these extra special.
Step-by-Step: How I Make Double Chocolate M&M Cookies Recipe
Step 1: Cream and mix your wet ingredients
Start by creaming your softened butter with the brown and white sugar for 1-2 minutes. I use a handheld mixer right in a large bowl — it makes the job quick and ensures a light, fluffy base. Then mix in the vanilla and egg until fully combined. This step is key for tender cookies, so don’t rush it!
Step 2: Whisk your dry ingredients together
In another bowl, whisk your flour, instant vanilla pudding mix, baking soda, and salt. The vanilla pudding mix may sound odd here but trust me—it keeps the cookies wonderfully moist and chewy.
Step 3: Combine, chill, and prep for baking
Gradually add the dry ingredients into the butter mixture until just combined. Fold in most of your chocolate chips, saving a few along with the M&Ms for topping later. Cover your dough with plastic wrap and chill it for at least an hour; this helps the flavors meld and prevents cookies from spreading too much while baking.
Step 4: Shape, top, and bake to perfection
Preheat your oven to 350°F. Lightly grease your baking sheet — I like to mist it with cooking spray and then wipe it down with a paper towel; it’s a slicker way to keep cookies from sticking without over-greasing. Roll about 3 tablespoons of dough into golf ball-sized balls, place them evenly spaced on the sheet, then press the reserved chocolate chips and M&Ms on top gently. Bake for 9-12 minutes — you want them just set, a bit underdone in the middle for that perfect chew.
Top Tip
Having baked these cookies countless times, I’ve picked up a few tips to help you nail them every time. These simple tweaks can make a big difference in texture and appearance!
- The Chill Factor: Always chill the dough for at least an hour—this stops the cookies from spreading too much and concentrates the flavors.
- Press-On Toppings: Pressing M&Ms and chocolate chips on top of dough balls right before baking ensures they peek through the cookie’s surface for a gorgeous look.
- Don’t Overbake: Pull them out when they’re still a bit soft in the center; they firm up as they cool, giving you chewy perfection.
- Low Heat, Steady Baking: Stick to 350°F. Going higher risks crispy edges and undercooked centers.
How to Serve Double Chocolate M&M Cookies Recipe
Garnishes
I like to add a few extra M&Ms on top just before serving for a fresh burst of color. Sometimes, I dust lightly with powdered sugar for a snowy, festive touch that works beautifully during holiday parties.
Side Dishes
These cookies pair perfectly with a cold glass of milk, a cup of rich hot cocoa, or even a creamy latte. They’re also great alongside a bowl of vanilla ice cream for an indulgent dessert experience.
Creative Ways to Present
For holiday parties, I like arranging them on a gingerbread-trimmed platter with festive greenery or packing them in clear cellophane bags tied with a red or green ribbon. It’s an easy way to impress friends and family with little effort.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to five days, but if they start to dry out, a slice of bread tossed into the container works wonders to keep them moist.
Freezing
I’ve frozen the dough balls before to bake later — just freeze them on a tray, then transfer to a freezer bag. When you’re ready, bake directly from frozen, adding a minute or two to the baking time. This is perfect for planning ahead!
Reheating
To enjoy the cookies warm again, pop them in a 300°F oven for 5 minutes or microwave them for 10-15 seconds. The chocolate chips melt back nicely, and you get that just-baked feeling all over again.
Frequently Asked Questions:
While vanilla instant pudding mix works best to keep the flavor balanced, you can experiment with chocolate pudding mix for an even richer chocolate cookie. Just be mindful it might darken the dough and subtly change texture.
No worries! You can omit white chocolate chips or replace them with extra semi-sweet chocolate chips. Your cookies will still be deliciously chocolaty.
The instant pudding mix is key for softness, but make sure to store cookies properly in an airtight container, ideally with a slice of bread to maintain moisture. Avoid overbaking, too.
Yes! Use a trusted gluten-free flour blend in place of all-purpose flour. The pudding mix helps keep texture intact, so the cookies turn out just as soft and tasty.
Final Thoughts
I hope you enjoy making this Double Chocolate M&M Cookies Recipe as much as I do. It’s a recipe that’s stood the test of time in my kitchen for holiday celebrations and simple everyday indulgences. Share them, savor them warm from the oven, or pack them up as thoughtful gifts. Whatever you do, these cookies will bring smiles and cozy moments — a tiny chocolatey hug in cookie form!
Print
Double Chocolate 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
Delight in these festive Santa's Cookies featuring double chocolate chips and colorful M&M candies. Soft, chewy, and bursting with holiday cheer, these pudding-infused cookies are perfect for celebrating the season and sharing with family and friends.
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 - dry (3.4 ounce box, 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 well combined.
- Add vanilla and egg: Mix in the vanilla extract and the egg thoroughly until incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt until evenly mixed.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Fold in most of the chocolate chips, reserving some chocolate chips and M&M candies for topping.
- Chill the dough: Cover the dough and refrigerate for at least one hour to firm up and enhance the flavors.
- Preheat the oven and prepare baking sheet: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet using a cooking spray mist wiped off with a paper towel for a light coating.
- Shape the cookies: Roll about 3 tablespoons of dough into golf ball-sized balls and place them evenly spaced on the prepared baking sheet. Gently press the reserved chocolate chips and M&M candies onto the top of each dough ball, ensuring they will be visible after baking.
- Bake the cookies: Bake for 12 minutes until the cookies are set but still slightly soft in the center to retain chewiness.
- Cool the cookies: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Store properly: Once cooled, store the cookies in an airtight container at room temperature to maintain freshness.
Notes
- For best results, ensure the butter is softened, not melted, to achieve a fluffy texture when creaming.
- If you prefer crunchier cookies, bake an additional 2 minutes but watch closely to avoid overbaking.
- Substitute M&M candies with holiday-themed chocolate chips or candy pieces for different festive looks.
- Using instant pudding mix is crucial for the soft and chewy texture — do not use cook-and-serve pudding.
- Chilling the dough helps prevent spreading and enhances flavor development.
- Lightly greasing the baking sheet prevents sticking but allows cookies to brown nicely.
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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