Nothing beats the comforting aroma and rich flavor of homemade chocolate cookies, especially when they're studded with colorful M&Ms. This Double Chocolate M&M Cookies Recipe brings together melty chocolate chips and those crunchy candy shells for a treat that's both fun and irresistibly delicious.
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Why You'll Love This Recipe
I'm always on the lookout for cookies that deliver on texture, flavor, and a little nostalgic fun. This Double Chocolate M&M Cookies Recipe is exactly that—a tender, chewy cookie packed with double the chocolate and festive pops of candy that make every bite exciting. It's a guaranteed crowd-pleaser that freshens up the classic chocolate chip cookie with a colorful twist.
- Double the Chocolate: Creamy semi-sweet and white chocolate chips create rich layers of chocolaty goodness.
- Fun & Festive: Red and green M&Ms add a pop of color and crunch that's perfect for celebrations or anytime you want a playful touch.
- Pudding Mix Magic: Instant vanilla pudding mix keeps these cookies extra soft and chewy—trust me, it’s a game changer.
- Easy Prep & Reliable: The steps are straightforward with helpful tips to get consistent, bakery-style cookies every time.
Ingredients & Why They Work
Each ingredient plays a crucial role in turning out these delicious Double Chocolate M&M Cookies. From the creamy butter to the instant pudding mix, they all come together to deliver wonderful texture and flavor. Here’s why you should choose quality ingredients and a few tips to get the best results.
- Butter: Softened butter creates the perfect creamy base and adds rich flavor; be sure not to melt it or the dough will get greasy.
- Brown Sugar: Adds moisture and chewiness thanks to its molasses content, balancing the sweetness.
- Granulated Sugar: Helps with cookie spread and crispiness on the edges while keeping the sweet profile right.
- Vanilla Extract: Enhances all the flavors without overpowering the chocolate.
- Egg: Binds the dough and adds moisture for a tender crumb.
- All-Purpose Flour: The sturdy base that maintains the cookie’s structure and chew.
- Instant Vanilla Pudding Mix: This secret ingredient makes the cookies supremely soft and keeps them fresh longer—don’t substitute with cook-and-serve pudding.
- Baking Soda: Provides just enough leavening for a nice rise without making the cookies cakey.
- Salt: Balances the sweetness and enhances the chocolate flavors.
- Semi-Sweet Chocolate Chips: One half of the double chocolate dream; smooth and melty chunks of chocolate in every bite.
- White Chocolate Chips: Adds a creamy contrast to the semi-sweet chips, creating depth.
- Red and Green M&Ms: Adds festive colors, crunch, and that unmistakable candy shell texture that pops!
Make It Your Way
While I love these cookies as is, sometimes I like to tweak things up depending on the occasion or what I have on hand. These variations keep the recipe fresh and let you make it truly yours.
- Variation: Swap the red and green M&Ms for regular multicolor ones year-round, and you’ll still get that candy crunch and burst of sweetness I love. It’s how I throw these cookies together in the summer when holiday colors aren’t quite right.
- Dietary tweak: For a gluten-free version, I’ve successfully used a 1:1 gluten-free flour blend—just be sure to check that the pudding mix is gluten-free too.
- Extra fudgy: Add a tablespoon of cocoa powder to the dry ingredients for an even richer double chocolate flavor. I've done this on a cozy weekend and it’s awesome!
- Add nuts: If you’re a fan of crunchier textures, tossing in chopped walnuts or pecans brings great contrast and depth.
Step-by-Step: How I Make Double Chocolate M&M Cookies Recipe
Step 1: Cream the butter and sugars until fluffy
Start by softening your butter to room temperature—too warm and your cookies will spread too much, too cold and it won’t beat well. I use my stand mixer for this part, beating the butter with both brown and granulated sugar for about 1-2 minutes until you see it lighten in color and fluff up. This fluffy butter-sugar mix is your cookie’s tender base.
Step 2: Add vanilla and egg
Next, beat in your vanilla extract and egg to combine smoothly. I usually crack the egg into a small bowl first to avoid any shell surprises. Mixing in the egg at this stage helps create that perfect dough texture that isn’t too dry or sticky.
Step 3: Whisk together dry ingredients
In a separate bowl, mix your flour, instant vanilla pudding mix, baking soda, and salt thoroughly. The pudding mix is the secret ingredient here, keeping cookies soft and fresh—a trick I learned from experimenting with holiday cookie recipes.
Step 4: Combine wet and dry ingredients
Gradually add the dry mixture to the wet ingredients and stir until just incorporated. Overmixing can make cookies tough, so I usually switch to a spatula here to gently fold everything together.
Step 5: Stir in the chocolate chips
Fold in most of the semi-sweet and white chocolate chips, reserving a few along with the M&Ms for the tops. This little step ensures those bright, melty candy and chocolate bits peek through on the finished cookie surface—a small presentation touch that makes a big difference when you serve them.
Step 6: Chill the dough
Cover your dough and pop it into the fridge for at least an hour. Chilling firms up the dough so the cookies don’t spread out too thin and lets the flavors develop—it’s worth the wait!
Step 7: Shape and prep to bake
Preheat your oven to 350°F (175°C). Lightly grease your baking sheets—I find misting with cooking spray then wiping off with a paper towel just enough to prevent sticking without making the cookies greasy. Roll about 3 tablespoons of dough into golf ball-sized rounds and place them on the sheet. Gently press the reserved chocolate chips and M&Ms on top for that beautiful, colorful finish.
Step 8: Bake and cool
Bake the cookies for 9–12 minutes. You want them to look set around the edges but still a little soft in the center—that’s the sweet spot for chewy, tender cookies. Let them cool on the baking sheet for about 10 minutes before transferring to a rack. This helps them finish baking gently and stops any breakage.
Top Tip
From my years of experimenting with chocolate cookies, these tips have consistently improved how my Double Chocolate M&M Cookies turn out. You’ll save time and get tastier results with these little tricks.
- Chill the Dough: Don’t skip the chilling step! It’s key for controlling spread and improving flavor.
- Gentle Mixing: Mix your dry and wet ingredients until just combined to avoid tough cookies.
- Cookie Size Matters: Using about 3 tablespoons of dough per cookie gets you that perfect chewy center with crispy edges.
- Press Toppings After Shaping: Adding chocolate chips and M&Ms on top after rolling preserves their look and texture during baking.
How to Serve Double Chocolate M&M Cookies Recipe
Garnishes
I personally don’t add anything on top beyond the chocolate chips and M&Ms pressed into the dough before baking—the candy colors are my favorite garnish! But if you want to dress these cookies up, dusting with a sprinkle of powdered sugar or a drizzle of white chocolate ganache adds an extra festive touch.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a scoop of vanilla ice cream for a classic combo. When I serve them at holiday gatherings, I like to set out hot cocoa or coffee alongside—they really balance the sweetness.
Creative Ways to Present
For festive occasions, I arrange these cookies on a platter layered with pine sprigs or holly for a holiday vibe. I’ve even shipped them beautifully packed in festive tins as gifts—which was a hit! You can stack them with wax paper in between layers to keep them looking fresh.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature where they stay soft and chewy for up to 5 days. If they start to firm up, popping them in the microwave for 10 seconds revives that fresh-baked softness instantly.
Freezing
I often freeze the dough balls before baking, arranging them on a tray to freeze solid, then transferring to a freezer bag. When I want cookies, I bake them straight from frozen, adding an extra minute or two to the bake time. This trick lets me enjoy fresh cookies anytime without the wait.
Reheating
To reheat baked cookies, I warm them gently in a 300°F oven for 5 minutes or microwave for a few seconds on a plate. This softens the chocolate chips and M&Ms again, making them taste like they just came out of the oven.
Frequently Asked Questions:
Instant pudding mix is essential for the texture; regular or cook-and-serve pudding won’t work properly because it needs to be mixed differently and will affect dough consistency and cookie softness.
Chilling solidifies the fat in the dough, preventing excessive spreading during baking, and allows flavors to meld, resulting in tender, flavorful cookies.
Yes! You can swap them for any candy-coated chocolates like Reese’s Pieces or even mini chocolate chips if you prefer. Just remember that the candy shell adds a nice crunch and burst of color.
Store them in an airtight container with a slice of bread or a damp paper towel to help maintain moisture. Alternatively, reheating briefly in the microwave refreshes their softness.
Final Thoughts
These Double Chocolate M&M Cookies hold a special place in my kitchen—they’re my go-to when I want something festive, chocolaty, and easy to whip up that delights everyone. The mix of soft, chewy cookie with melty chocolate and colorful crunch always sparks smiles. I hope you enjoy baking and sharing them as much as I do!
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
Santa's Cookies are soft and chewy double chocolate chip cookies loaded with festive red and green M&M candies and white chocolate chips. Made with instant vanilla pudding mix for extra moisture and richness, these holiday treats are perfect for sharing or gifting during the season.
Ingredients
Wet Ingredients
- ¾ cup butter (softened)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Dry Ingredients
- 2 cups all-purpose flour
- 1 small box instant vanilla pudding mix - dry (3.4 ounces, 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 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: Add the vanilla extract and egg to the creamed mixture and mix well until fully incorporated.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt to evenly distribute the ingredients.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in most of the semi-sweet and white chocolate chips, reserving some along with the M&M candies for topping. Cover the dough and chill for at least one hour.
- Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet by misting it with cooking spray and then wiping it lightly with a paper towel.
- Shape cookies and add toppings: Roll about 3 tablespoons of chilled cookie dough into balls roughly the size of a golf ball. Place them on the prepared baking sheet and gently press the reserved chocolate chips and M&M candies onto the tops of each cookie ball to ensure visibility after baking.
- Bake cookies: Bake the cookies for 12 minutes until the edges are set but the centers still appear slightly underdone for a soft, chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
- Use instant pudding mix (not cook-and-serve) to keep cookies moist and chewy.
- Chilling the dough helps solidify the butter and prevents excessive spreading during baking.
- Pressing the chocolate chips and M&Ms on top after shaping ensures a more festive look.
- Cooling cookies on the pan first lets them set properly without breaking apart.
- Store cookies in an airtight container at room temperature for up to a week for best freshness.
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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