These M&M Chocolate Chip Cookies are extraordinarily chewy and soft and stay that way for days. They’re loaded with chocolate chips throughout for the ultimate M&M cookie experience and are made with real butter (no shortening in these babies!) With the perfect combination of chewy and crunchy, these M&M Chocolate Chip Cookies are a real crowd-pleaser. In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsM&M Chocolate Chip Cookies RecipeMore to BAKE And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out These M&M Chocolate Chip Cookies disappear quickly, everywhere you bring them. Here’s why this recipe works so well: No Shortening: We use real butter in all our baking, giving these cookies the rich, buttery flavor that we all love, like in our Chewy Soft Snickerdoodles. Chewy, Not Cakey: Like our Soft Chocolate Chip Cookies, these cookies turn out chewy and super soft. They aren’t cakey at all, which makes them perfect for any occasion. Maintains Thickness: The cookies maintain their thickness no matter what size you make them. They don’t spread into thin oblivion, just like our Thick and Chewy Triple Chocolate Cookies. Keeps Fresh: These M&M Chocolate Chip Cookies stay wonderfully chewy and soft. They can keep their soft yumminess for days at room temperature, a lot like our Chewy Soft Gingerbread Cookies. Extra Chocolatey: Rather than using just M&M’s, this recipe combines the goodness of M&M’s with semisweet chocolate chips, making them extra chocolatey. Key Recipe Ingredients Instant Vanilla Pudding – We use instant vanilla pudding mix to keep these cookies super soft and chewy. Eggs – Four large eggs act as a binder and help the cookies hold their shape, while adding moisture for a soft texture. Vanilla Extract – Vanilla extract adds a warm, sweet flavor that complements the chocolate and M&M candies. Chocolate Chips and M&M Candies – We love the combination of semisweet chocolate chips and M&M candies. You can use minis and chunks for a variety of textures. Substitutions And Variations Here are some of our favorite variations and substitution ideas: Chips: Feel free to use any kind of chocolate chips or baking chips. Try white chocolate chips, peanut butter chips, or even butterscotch chips as a fun twist. Add Nuts: If you like a little crunch in your cookies, add a cup of your favorite chopped nuts. Pecans, walnuts, or almonds would work great. Seasonal M&Ms: Have fun with the different flavors of M&Ms available. Use pastel M&Ms for Easter, red and green for Christmas, or spooky colors for Halloween. Step-By-Step Recipe Instructions In a large bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream together softened butter and brown sugar. Add pudding mix and beat until incorporated. Then, add eggs and vanilla, and blend well. Slowly add in the flour mixture and fold the ingredients together using a dough hook. Add chocolate chips and M&M’s to the dough and mix well. Cover the dough tightly and chill in the fridge for 30 minutes to 1 hour. Form 1-inch balls of dough and place them on a parchment-lined baking sheet. Bake at 350F for about 8 minutes. The cookies may seem slightly underdone, but they will firm up upon cooling. Cool on a wire rack. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Here are our top prep-ahead tips and strategies for this recipe: Make the Dough in Advance: The cookie dough for these M&M chocolate chip cookies can be made ahead of time and stored in the refrigerator for up to 3 days. Freeze the Dough: Another option is to form the dough into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the dough balls until they are solid, then transfer them to a freezer bag and store them in the freezer for up to 2 months. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a couple of minutes to the baking time. They’re perfect for those who love cookies that are perfectly crispy on the outside and chewy on the inside. Commonly Asked Questions What type of M&M candies should I use for this recipe? You can use any type of M&M candies for this recipe. The classic milk chocolate M&Ms work great, but you can also use peanut M&Ms, almond M&Ms, or even seasonal varieties for a fun twist. Why do I need to chill the dough? Chilling the dough is important for this recipe because it helps prevent the cookies from spreading too much while baking. It also allows the flavors to meld and develop, resulting in a richer, more complex flavor. How do I know when the cookies are done? The cookies are done when the edges look golden brown. They may still seem slightly underdone in the middle, but they will firm up upon cooling. Be careful not to overbake them. How long do these M&M Chocolate Chip Cookies keep? These cookies can be kept in an airtightly sealed container at room temperature for up to 1 week. You can also freeze them for up to 3 months. Print M&M Chocolate Chip Cookies These M&M Chocolate Chip cookies taste fabulous, as they’re made with real butter. They bake up nice and thick, with a chewy softness that lasts. Not cakey at all. Unused dough freezes very well. Course cookies, DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 8 minutes minutesChill time 30 minutes minutesTotal Time 48 minutes minutes Servings 72 cookies Calories 164kcal Author Amy Dong Ingredients4 ½ cups all purpose flour2 tsp baking soda1 tsp salt2 cups salted butter softened just to room temp1 ½ cups brown sugar packed6.8 oz instant vanilla pudding from two 3.4 oz packages4 large eggs1 TB vanilla extract2 cups semisweet chocolate chips minis and chunks work great, too!2 cups M&M candies InstructionsIn a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. Add packages of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well.Slowly add in the flour mixture. Using dough hook attachment, fold dry and wet ingredients together just until fully incorporatedAdd in chocolate chips and M&M’s, mixing into the dough. (If it gets too hard to mix with wooden spoon, I use clean hands instead)Dough will be a bit sticky. Cover tightly and chill in fridge for 30 minutes to 1 hour.Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper.Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don’t over bake.Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling. Video Notes Feel free to use your favorite colors or flavors of M&M candies.  Instant vanilla pudding mix might seem like an unusual ingredient but it adds a delicious flavor and helps to keep the cookies soft and chewy. Chilling the dough for 30 minutes to an hour helps the cookies hold their shape while baking and enhances their flavor. These cookies keep very well at room temp in an airtight container. Raw cookie dough can be tightly wrapped up and frozen for later use. This recipe is part of our delicious Cookie Recipe Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 164kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 130mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg More to BAKE And Eat Andes Mint Cookies – These Andes Mint Cookies are chewy, minty, chocolatey, and just perfect for all the mint and chocolate lovers in your life. 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