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Soft & Chewy M&M Chocolate Chip Cookies

Averie Cooks
Buckle up because this recipe is going to become your new favorite. This cookie is [cross-my-heart-and-hope-to-die] perfect. It's got a crunchy outside but then when you bite into it it’s so soft and chewy, and the texture and dough is so dense and thick that you know that this cookie is legit. Make this cookie. Save the recipe forever and ever. Memorize it. Customize this cookie for any season, reason, and/or occasion.
Prep Time 15 mins
Cook Time 11 mins
Total Time 2 hrs 30 mins
Course Dessert, Snack
Cuisine American
Servings 32


  • stand mixer w/ paddle attachment
  • OR large mixing bowl with hand mixer


  • 3/4 cup butter (1.5 sticks) (I used salted but the original recipe calls for unsalted)
  • 3/4 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup vanilla instant pudding (see below for notes)
  • 1 tsp baking soda
  • pinch salt (optional)
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup milk chocolate M&Ms mixed into the dough (Plus approx. 1/2 cup for placing on top of each cookie dough ball)


  • In the bowl of the stand mixer fitted with a paddle attachment, combine the butter, sugars, egg and vanilla. Beat on medium-high speed until creamed and well combined, about 4 minutes.
  • Stop the mixer and scrape down the sides of the bowl with a spatula. Add the flour, pudding mix (or cornstarch), baking soda and optional salt. Beat on low speed until just combined, about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl with a spatula. Add the chocolate chips and 3/4 cup of M&Ms. Beat on low speed until just combined, approximately 30 seconds.
  • Using a cookie scoop, form [32] equal sized mounds of dough, roll into balls, and flatten slightly on the top.**
  • Add about 1 tablespoon M&Ms to the top of each mound of dough. ***
  • Place cookie dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate/chill for at least 2 hours, up to 5 days. Do not bake with unchilled dough because will bake thinner, flatter and be more prone to spreading.
  • Preheat oven to 350F, line a baking sheet with a Silpat, [parchment paper], or spray with cooking spray. Place cookie dough balls on baking sheet, spaced at least 2 inches apart, and bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. ****
  • 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, so consider baking only as many cookies as desired at a time and save the remaining dough to be baked in the future when desired.


  1. The original recipe notes to be sure to use instant pudding instead of cook & serve or the sugar free versions. Additionally, if not using vanilla pudding mix, it's OK to substitute 2 teaspoons of cornstarch instead.
  2. Original recipe indicates using a large cookie scoop, a 1/4 measuring cup, or your hands to form 15 (instead of 32) equal cookie dough balls.
  3. Rather than using a measuring spoon, my rule of thumb usually works out to 3-4 pieces of each cookie filling (M&Ms and chocolate chips) to the top of each cookie.
  4. Since I made smaller balls of cookie dough, I baked mine for 9-10 minutes instead of the full 11 the original recipe called for based on the larger size of her cookies. Original recipe also indicates to let cookies cool on a baking sheet; this is fine, I did let mine cool slightly on the sheet but then moved them to a cooling rack. To each her own, I think.
  • 7 WW Smartpoints for all three plans πŸ’™πŸ’šπŸ’œΒ 
    • Serving size is 1 cookie of the 32 the recipe creates.
    • Note: you may need to change the serving size if your batch creates more or less cookies, which would likely change the point value for this recipe.
    • Calculated using the WW Recipe Creator.
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