Soft and chewy Double Chocolate Chunk M&M Cookies are a fun, chocolatey treat that’s loaded with M&M’s and chunks of dark chocolate! It’s a simple, no-fuss, no-dough-chilling recipe perfect for any springtime holiday or whenever!
Why You’ll Love This Recipe
These double chocolate chunk M&M cookies were created, in part, thanks to a Beyond the Butter® reader who recently asked if they could use chocolate pudding mix instead of vanilla in my Chocolate Chip Pudding Cookies recipe.
It’s a simple, no-fuss cookie recipe that requires no chilling of the dough! They’re chocolatey, with a hint of brown sugar, super soft on the inside with a crispy outside, loaded with chunks of chocolate and M&M chocolate candies, and a great treat to share with friends, family, and neighbors!
Another bonus is that the scooped cookie dough is easy to freeze for later enjoyment! When you want a chocolatey snack, just grab a couple of frozen cookie dough balls and bake!
Enjoy!
Table of Contents
Ingredients Needed
The ingredients shown in the image below are used to make these soft double chocolate pudding cookies. Items noted in the bulleted list are key ingredients that need more explanation.
- All-Purpose Flour. My preferred flour to use is always King Arthur, no question.
- Chocolate Fudge Flavored Instant Pudding Mix. You will use the powder mix for this recipe—don’t make the pudding. Make sure the box says “Instant Pudding and Pie Filling,” not “Cook and Serve Pudding and Pie Filling.”
- Unsalted Butter. When I first shared this recipe, I used vegetable shortening, which works fine, but I prefer butter.
- Vanilla Extract. I also recommend trying vanilla paste! It’s a more concentrated flavor, and you can see the vanilla beans in the cookie dough.
- Semi-Sweet Chocolate Chips. You can also use milk chocolate chips or semi-sweet chocolate bars chopped into small pieces. The Ghirardelli brand is one of my favorites, which is what I used here, but use what you have on hand!
- Sea Salt Flakes. An optional ingredient you can top the chocolate chip cookies with right before you bake them! Not to be confused with table salt. If you’re looking for a good brand to try, Malden makes really good sea salt flakes.
For quantities and instructions, please see the recipe card below.
Substitutions
- Pudding Mix. In place of the chocolate fudge-flavored instant pudding mix, you can try the original chocolate version or use the substitute mix provided below. You can also omit it entirely from the recipe, but it will change how the cookies come out.
- Chopped Chocolate. In place of chopped chocolate, you can use chocolate chips or head to a Trader Joe’s near you and grab a bag of their semi-sweet chocolate chunks. It will save you the step of chopping chocolate. I used their chocolate chunks in this recipe.
- M&Ms. You can use their original colors or any holiday-themed colors. I recommend sticking to just the plain M&Ms for this recipe.
Chocolate Instant Pudding Substitute
If chocolate-flavored instant pudding mix is difficult to find in your area, you can use the following recipe as a substitute.
Ingredients
- 3/4 cup Non-fat Dry Milk
- 1 cup Granulated Sugar
- 1/4 teaspoon Salt
- 2 teaspoons Vanilla Powder
- 3/4 cup Corn Starch
- 1/2 cup Unsweetened Cocoa Powder
Instructions
- Whisk all ingredients together in a mixing bowl and store in an airtight container.
- Use 1 1/8 cups (110 grams) of this homemade instant pudding mix for this Double Chocolate Chunk M&M Cookies recipe.
For a homemade vanilla instant pudding mix, check out my Super Soft Chocolate Chip Cookies recipe.
How to Make the Recipe
Below is a brief overview of how to make these easy double chocolate chunk M&M cookies. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.
Step 1. Whisk the flour, baking soda, and chocolate fudge-flavored instant pudding mix.
Step 2. Beat the butter and sugars together on medium-high speed until well combined.
Step 3. Add in the eggs and vanilla extract. Scrape down the sides of the bowl as needed.
Step 4. Add the whisked dry mixture to the bowl and mix on low speed until the dough has formed.
Step 5. Stir in the chopped chocolate and M&Ms with a spatula.
Step 6. Scoop the dough onto the parchment paper-lined baking sheet. Make sure to space the cookie dough balls out about 1 1/2 inches apart.
Step 7. Bake for 8-10 minutes at 375ºF. The cookies should be lightly browned on the bottom with a slightly crispy outside.
Step 8. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Storage and Freezing Instructions
For storing, keep the chocolate chip pudding cookies stored at room temperature in an airtight container for up to 5 days. To keep them extra soft, add a slice of bread to the container.
For freezing, scoop the chocolate chip cookie dough onto a parchment- or wax-paper-lined baking sheet, spacing the dough close together. Freeze until the cookie dough balls are solid, then place them in a freezer-safe bag or container. When ready to bake, no thawing is needed. Place the cookies on a parchment paper-lined baking sheet and bake as instructed, and if needed, add an additional minute of baking time.
Shaping Cookies
The best tip for uniform, round cookies—which comes from Stella Parks of Brave Tart—can be achieved by following these 3 easy steps below:
- Immediately after your cookies are done, remove them from the oven, but keep them on the hot baking sheet.
- Take a round cookie cutter slightly larger than the cookie, and place the cookie in it. You can also use a mug or a small bowl, just as long as it’s bigger than the cookie itself. The only downside to the mug or bowl is that you can’t see the cookie.
- In a circular motion, move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds. This will make your cookies slightly smaller but thicker.
Helpful Tips
- Make sure you buy the pudding mix that says, “Instant Pudding and Pie Filling,” not “Cook and Serve Pudding and Pie Filling.
- Use a spatula to transfer the cookies from the baking sheet to the cooling rack because they will be very soft!
- If you don’t have chocolate-flavored instant pudding mix where you live, you can use the substitute I provide in this recipe post or leave it out entirely. The purpose of the instant pudding mix in this recipe is to boost moisture and flavor.
- If your cookies spread a lot during baking, you can use a round cookie cutter to shape them into a thicker cookie. I recommend doing this immediately after bringing them out of the oven.
- If shaping the cookies with a cookie cutter, use an oven mitt to hold the baking sheet with the hand you won’t be using for the cookie cutter. Because, you know, that baking sheet just came out of the oven. It’s going to be H-O-T, HOT!
- To keep the chocolate chip cookies super soft, keep them stored in an airtight container with a slice of bread. The cookies will absorb all the moisture from the bread, leaving them nice and soft.
- Cookies bake to about 3 inches in diameter (if not using a cookie cutter) or roughly 2 1/2 inches (if using a round cookie cutter).
Recipe FAQs
The purpose of adding instant pudding mix to cookies is to boost the moisture and the flavor.
I include a homemade version above that can be used as a substitute. You can also omit it entirely from the recipe, but keep in mind that its purpose is to boost moisture and flavor. Removing it will alter the texture of the cookies.
Cookies should cool on the baking sheet for about 5 minutes before you transfer them to a wire cooling rack. The cookies will be really soft too, so use a spatula to transfer them.
Yes! To freeze, scoop the cookie dough onto a parchment- or wax-paper-lined baking sheet, spacing the dough close together. Freeze the cookie dough balls until solid, then place them in a freezer-safe bag or container. When ready to bake, no thawing is needed. Place the cookies on a parchment paper-lined baking sheet and bake as instructed, and if needed, add an additional minute of baking time.
If you tried these Double Chocolate Chunk M&M Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Double Chocolate Chunk M&M Cookies
Equipment
- Hand Mixer (or Stand Mixer)
- Round Cookie Cutter (for shaping the cookies, optional)
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 3.9 oz Chocolate Fudge Flavored Instant Pudding, just the powder, don't make the pudding
- 1 cup Unsalted Butter, room temperature
- 1 cup Light Brown Sugar, lightly packed
- 1/4 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract, or Vanilla Paste
- 4 oz Dark Chocolate Bar, chopped into small chunks
- 1 cup M&Ms, original or holiday-themed
Instructions
- Adjust the oven rack to the middle rack (or the one just above it) and preheat the oven to 375ºF. Line 2 cookie sheets with parchment paper.
- Break up the bar of dark chocolate into small chunks using a well-sharpened knife and a cutting board. Set to the side.4 oz Dark Chocolate Bar
- In a medium bowl, whisk together the all-purpose flour, baking soda, and chocolate fudge-flavored instant pudding mix. Set to the side.2 cups All-Purpose Flour, 1 tsp Baking Soda, 3.9 oz Chocolate Fudge Flavored Instant Pudding
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together on medium-high speed until well blended.1 cup Unsalted Butter, 1/4 cup Granulated Sugar, 1 cup Light Brown Sugar
- Add in the eggs and vanilla extract, scraping down the sides of the bowl as needed.2 Large Eggs, 1 tsp Vanilla Extract
- Reduce the mixer speed to low and gradually add in your whisked dry mixture until well blended. Stir in the chopped chocolate and M&M's with a spatula.1 cup M&Ms
- Using a spoon or cookie scoop, drop the cookie dough onto the parchment-lined cookie sheets, spacing them approximately 1 1/2 inches apart. For reference, I used a 1 1/2 tablespoon-size cookie scoop. If you're planning to freeze the cookies, you can place them close together on the parchment- or wax-paper-lined baking sheet. When done, place the scooped cookies into the freezer and freeze until solid. Then place in a freezer bag until ready to bake! No need to thaw them, but you may need to add 1 minute to the baking time.
- Bake for 8-10 minutes at 375ºF or until lightly browned around the bottom edges. For reference, mine were done at 9 minutes. They will be a little puffy when they come out of the oven, but they will go down once they cool. When baking from frozen, they will have more of a domed shape.
- Remove from the oven, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Keep them stored in an airtight container for up to a week. To keep the cookies soft, add a slice of bread to the container.
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
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