Soft M&M Chocolate Chip Cookies

There’s something incredibly magical about baking a fresh batch of Soft M&M Chocolate Chip Cookies. I can still remember the first time I made them, the scent of melting chocolate and warm buttery goodness wafting through my kitchen. It was a cozy Saturday afternoon, and my kids were buzzing with excitement. As soon as they heard the mixer whirring, they came running, eager to help mix the dough. This recipe has become a family favorite, and it always brings back those warm, joyful memories. Whenever we whip up a batch, it feels like an invitation for laughter and good times, making our home feel even more alive. These cookies aren’t just a treat; they are an experience we share together, creating memories that last long after the last crumb is gone.

As I reflect on why we love these cookies so much, I realize it’s the perfect combination of textures and flavors that make each bite unforgettable.

What’s In This Soft M&M Chocolate Chip Cookies

When it comes to the ingredients in these Soft M&M Chocolate Chip Cookies, each one plays a key role in creating the perfect cookie experience. The balance of sweet and buttery flavors, combined with the chewy texture, makes them a staple in our home. Let’s dive into these essential ingredients.

• ¾ cup unsalted butter: Softened butter is the foundation of the cookie’s rich flavor and contributes to its chewy texture.
• ¾ cup light brown sugar: This adds a hint of caramel sweetness and moisture.
• ¼ cup granulated sugar: It balances the sweetness and helps the cookies spread nicely.
• 1 large egg: This binds everything together and adds richness.
• 2 cups all-purpose flour: The main structure of the cookie, giving it body and texture.
• 1 teaspoon baking soda: A leavening agent that helps the cookies rise.
• ¾ cup semi-sweet chocolate chips: The classic chocolate flavor that everyone craves.
• 1 ¼ cups milk chocolate M&M’s: For that fun crunch and color, elevating the cookie experience.

How to Cook Soft M&M Chocolate Chip Cookies

Making Soft M&M Chocolate Chip Cookies is one of those satisfying experiences that fills your kitchen with delightful aromas. Follow these steps, and you’ll have soft, chewy cookies that everyone will love.

1. First, gather your ingredients and set up your stand mixer. If you don’t have one, a large mixing bowl and an electric mixer will work just fine. Combine ¾ cup unsalted butter (softened), ¾ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract in the bowl. Beat on medium-high speed until the mixture is creamed and well combined, which should take about four minutes. The mixture should be light and fluffy, a sign that you’ve incorporated enough air.
2. Next, stop the mixer and scrape down the sides of the bowl. Now it’s time to add the dry ingredients. Add 2 cups all-purpose flour, ¼ cup instant vanilla pudding mix, 1 teaspoon baking soda, and a pinch of salt (if using). Beat on low speed until just combined. You don’t want to overmix at this stage; the dough should come together nicely.
3. Once combined, stop the mixer again and scrape down the sides. Gently fold in ¾ cup semi-sweet chocolate chips and 1 ¼ cups milk chocolate M&M’s using a spatula. Mix until everything is evenly distributed throughout the dough.
4. Using a large cookie scoop or your hands, form fifteen equal-sized mounds of dough. Roll them into balls and flatten them slightly so they aren’t too thick. This will help them bake evenly.
5. For the finishing touch, add about 1 tablespoon M&M’s to the top of each dough mound, pressing them in slightly. They’ll look even more inviting when they come out of the oven!
6. Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least two hours or up to five days. Chilling the dough is crucial; it prevents the cookies from spreading too much during baking.
7. When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat baking mat or spray it with cooking spray for easy removal.
8. Place the chilled dough mounds on the prepared baking sheet, making sure to space them at least two inches apart. I usually bake eight cookies per sheet to allow room for spreading.
9. Bake the cookies for about eleven minutes, or until the edges are set, and the tops look just barely undercooked, soft, and glossy in the center. They will continue to firm up as they cool.
10. Allow the cookies to cool on the baking sheet for about ten minutes before transferring them to a wire rack or serving them. I find that leaving them on the pan keeps them soft and chewy!

Tips and Tricks about Soft M&M Chocolate Chip Cookies

When it comes to baking the perfect Soft M&M Chocolate Chip Cookies, having a few tips up your sleeve can make all the difference. Here are some great ideas to help you elevate your cookie game!

• Storage: These cookies can be stored in an airtight container at room temperature for up to five to seven days, ensuring they stay soft and delicious.
• Freezing: You can freeze the baked cookies for up to four to six months. For best results, place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag.
• Refrigerate Dough: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to five days. This allows you to bake just a few cookies at a time!
• Serving Warm: Serve cookies warm out of the oven for the ultimate gooey experience; just heat them in the microwave for a few seconds if they are cold.
• Pair with Milk: Enhance the experience by serving with a cold glass of milk or your favorite hot beverage.

Serve This Soft M&M Chocolate Chip Cookies With

These delightful Soft M&M Chocolate Chip Cookies are perfect for a variety of occasions and pair beautifully with many treats. Here’s how to enjoy them!

• With a Glass of Milk: Nothing beats the classic combination of cookies and milk. The milk balances the sweetness and softens the cookies even more.
• At Parties: Bring these cookies to birthday parties or gatherings. They are always a hit with guests!
• As a Snack: Enjoy them as a mid-afternoon snack with coffee or your favorite tea.
• For Holidays: Serve them during holidays as a sweet treat to share with family and friends.
• With Ice Cream: Sandwich two cookies around a scoop of your favorite ice cream for a fun dessert twist!
• Gift Them: Package these cookies in a decorative box as a gift for friends or loved ones—everyone appreciates homemade treats!

FAQ

Conclusion

In conclusion, these Soft M&M Chocolate Chip Cookies are more than just a sweet treat; they are a delightful experience that brings joy to any occasion. The combination of soft, chewy goodness and colorful M&M’s makes them irresistible. I encourage you to try baking a batch today and see how they light up your kitchen and your heart!

Soft M&M Chocolate Chip Cookies

The ultimate comfort food that satisfies your sweet tooth! These Soft M&M Chocolate Chip Cookies are gooey, chewy, and loaded with colorful M&M’s. Perfect for any occasion, they’ll quickly become your go-to cookie recipe. Bake a batch tonight and enjoy warm, fresh cookies!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 15 large cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup unsalted butter softened (1 1/2 sticks)
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ cup instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 pinch salt optional and to taste
• ¾ cup semi-sweet chocolate chips
• 1 ¼ cups milk chocolate M&M’s divided (3/4 cup for mixing into the dough + 1/2 cup for placing on top of the dough mounds)

Equipment

• Silpat baking mat

Method

 

1. 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 extract, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (or cornstarch), baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&M’s, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 15 equal-sized mounds of dough, roll into balls, and flatten slightly.
5. Add about 1 tablespoon M&M’s to the top of each dough mound.
6. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. 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 8 cookies per sheet).
8. 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.
9. 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.

Notes

• Pudding mix: Do NOT use sugar-free or ‘cook & serve’ pudding mix. If you don’t have instant vanilla pudding mix, use 2 teaspoons cornstarch instead.
• Storage: Cookies will keep airtight at room temperature for up to 5-7 days or in the freezer for up to 4-6 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 and save the remaining dough to be baked in the future when desired.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!