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Soft & Chewy M&M Chocolate Chip Cookies – Bakery-Style!

These Soft & Chewy M&M Chocolate Chip Cookies are the perfect combination of rich buttery dough, gooey chocolate chips, and colorful M&M’s. With a soft and chewy texture, thanks to the secret ingredient—instant vanilla pudding mix—these cookies stay fresh and delicious for days. Whether for a party, holiday, or just a sweet craving, this easy-to-make recipe is sure to be a hit!
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Prep Time 10 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup unsalted butter softened (1 ½ 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
  • Pinch of salt optional, to taste
  • ¾ cup semi-sweet chocolate chips
  • 1 ¼ cups milk chocolate M&M’s divided (¾ cup for mixing into the dough + ½ cup for placing on top of the dough mounds)

Method
 

1. Cream the Butter & Sugars
  1. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This helps create a soft and chewy texture.
2. Add the Wet Ingredients
  1. Mix in the egg and vanilla extract, beating until well combined. This ensures a smooth and rich cookie dough base.
3. Whisk the Dry Ingredients
  1. In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
4. Fold in the Chocolate & M&M’s
  1. Gently mix in the semi-sweet chocolate chips and ¾ cup of M&M’s, distributing them evenly throughout the dough.
5. Chill the Dough
  1. Cover the dough and refrigerate for at least 30 minutes. This prevents spreading and enhances the flavor.
6. Shape & Decorate
  1. Preheat the oven to 350°F (175°C). Scoop the dough into balls and place them on a lined baking sheet. Press extra M&M’s (the remaining ½ cup) onto the tops for a colorful touch.
7. Bake to Perfection
  1. Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For Extra Chewiness: Slightly underbake the cookies and let them finish setting as they cool.
  • Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
  • Freezing Dough: Freeze pre-scooped cookie dough balls for up to 3 months. Bake straight from frozen with an additional 2-3 minutes of baking time.
  • Customization Ideas: Swap M&M’s for peanut butter chips, white chocolate chips, or use holiday-themed M&M’s for seasonal fun.

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