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    Home » cookies

    Published: Apr 11, 2020 • Modified: Mar 4, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Double Chocolate Chunk M&M Cookies

    Jump to Recipe Print Recipe

    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! They're a simple, no fuss, no dough chilling recipe that's perfect to make for any springtime holiday or whenever!

    Closeup overhead image of double chocolate chunk cookies | All Images © Beyond the Butter™
    Angled image of just baked double chocolate chunk m&m cookies on a parchment lined baking sheet and a glass of milk above it | All Images © Beyond the Butter™

    Table of Contents

    • This Recipe is a Must-Make Because...
    • How to Make Double Chocolate Chunk M&M Cookies
    • Substitutions
    • Instant Chocolate Pudding Mix Substitute
    • The Best Baking Tools for Making Cookies
    • FAQs
    • More Cookie Recipes to Enjoy!

    This Recipe is a Must-Make Because...

    • they're a simple, no fuss recipe
    • you don't need to chill the cookie dough
    • they're super soft and loaded with lots of chocolate
    • they won't spread
    • a great treat to share with friends, family, and neighbors

    These Double Chocolate Chunk M&M Cookies were created thanks in part to a Beyond the Butter reader that recently asked if they could use chocolate pudding mix in place of vanilla for my Super Soft Chocolate Chip Cookies recipe. That question got the wheels turning in my brain to create this springtime treat! Enjoy!

    Overhead image of just baked double chocolate chunk m&m cookies on a parchment lined baking sheet and a glass of milk above it | All Images © Beyond the Butter™
    Closeup overhead image of double chocolate chunk cookies on a wire cooling rack | All Images © Beyond the Butter™

    How to Make Double Chocolate Chunk M&M Cookies

    Here's a quick walk-through of how to make these fabulous chocolate chunk M&M cookies! For this recipe you'll need either a hand-held mixer or stand mixer fitted with a paddle attachment.

    Whisk the dry ingredients together. You'll need all-purpose flour, unsweetened cocoa powder, baking soda, and 1 packet of instant flavored chocolate pudding. I have a homemade chocolate pudding substitute below if you can't find it where you live.

    Break up the bar of dark chocolate. You'll need 4 ounces of a good bar of dark chocolate, a well-sharpened knife and a cutting board for this step. Or you can simply use your hands. You will fold this into the cookie dough at the very end along with the M&Ms.

    Beat the wet ingredients together. You will need vegetable shortening, granulated sugar, light brown sugar, 2 large eggs, and vanilla extract. Room temperature eggs will blend all the ingredients more evenly together.

    Add the dry ingredients to the wet ingredients. When the dry ingredients have been full incorporated into the wet ingredients, your cookie dough will be thick, but soft. And you'll still be able to add in the remaining ingredients—the chocolate chunks and M&Ms.

    Fold in the dark chocolate chunks and M&Ms. Use a spatula or a spoon to add in the chunks of dark chocolate and 1 cup of M&Ms. This will prevent the cookie dough from being over mixed.

    You can use any color M&Ms for this recipe! For spring time, use their pastel colors and for Christmas, use red and green (like I did here with my Easy Holiday Chocolate Chip Cookie Bars!

    Scoop the cookie dough onto the baking sheets. I used my 1 ½ tablespoon or medium size cookie scoop for this recipe. When baked, the cookies came out to be a little over 2 inches in diameter. Space each scoop of cookie dough about 1 ½ inches apart on the parchment lined baking sheets.

    Bake the cookies. Bake the m&m cookies for 8-10 at 375ºF. Remove from the oven and let them cool on the baking sheet for 5 minutes. Be careful transferring them to a wire cooling rack because they'll be very soft!

    Enjoy these double chocolate m&m cookies still warm with a glass of milk!

    For storing, keep them at room temperature in a tightly sealed container with a slice of bread for up to a week. They'll be long gone before then though!

    Overhead image of scattered double chocolate m&m cookies | All Images © Beyond the Butter™

    Substitutions

    Unsalted Butter. You can substitute the vegetable shortening with butter, but the flavor and texture of the cookies will change. Cookies using butter should be chilled for a minimum of 1 hour before baking.

    Homemade Pudding Mix. The key ingredient in this Double Chocolate Chunk M&M Cookie recipe is the instant chocolate pudding mix. It's used to boost the moisture and flavor of the cookies.

    You can use the substitute provided above or you can omit it entirely from the recipe.

    Dark Chocolate. You can omit the bar of dark chocolate and just use the M&Ms.


    Instant Chocolate Pudding Mix Substitute

    If instant chocolate pudding mix is difficult to find in your area, you can use the following recipe substitute.

    • ¾ cup Non-fat Dry Milk
    • 1 cup Granulated Sugar
    • ¼ teaspoon Salt
    • 2 teaspoons Vanilla Powder
    • ¾ cup Corn Starch
    • ½ cup Unsweetened Cocoa Powder
    1. Whisk all ingredients together in a mixing bowl and store in an airtight container.
    2. Use 111 grams or 1 â…› cup of this homemade instant pudding mix for this Double Chocolate Chunk M&M Cookies recipe.

    If you still run into trouble with finding any of the above ingredients to make the instant chocolate pudding mix, you can omit it entirely from the recipe.

    The purpose of the instant pudding mix in this recipe is to boost the moisture and the flavor.

    For a homemade vanilla instant pudding mix, check out my Super Soft Chocolate Chip Cookies recipe.

    The Best Baking Tools for Making Cookies

    Solula 18/8 Stainless Steel Cookie Scoop, 3.4 Tablespoon
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Geometric Mini Cookie Cutters Set
    Set of 6 Christmas Themed Mini Cookie Cutters
    Pusheen Cookie Jar
    Thumbprint Rectangle Cookie Cutter
    Thumprint Circle Cookie Cutter
    Nordic Ware Quarter Sheet Pan, 2-Pack
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    Farberware Classic Wood Rolling Pin
    Nordic Ware 43174 3 Piece Baker's Delight Set, Aluminum
    Nordic Ware Geo Cast Cookie Stamps
    Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
    Wilton Color Right Performance Coloring System
    Ateco 7803 Plain Edge Large Number Cutters (0-9), 3" high, Stainless Steel, 10 Pc Set
    Ateco 6950 Plain Edge Large Alphabet Cutters (A - Z), 3" high, Stainless Steel, 26 Pc Set
    Bob's Red Mill Super Fine Almond Flour, 16 oz.
    Ateco 5457 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 12 Pc Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Williams Sonoma Thumbprint Cookie Stamp Set
    OXO International Medium Cookie Scoop
    Pouring Chute
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Joseph Joseph Shake-It Self-Tapping Sieve, Large
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Overhead image of just baked double chocolate chunk m&m cookies on a parchment lined baking sheet | All Images © Beyond the Butter™

    FAQs

    Can I use butter in place of vegetable shortening?

    Yes, absolutely, but your cookies will more than likely spread. If using this substitute, I recommend chilling your dough for a minimum of 1 hour before baking.

    What can I use in place of the instant chocolate pudding mix?

    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 the purpose of including it is to boost the moisture and the flavor. Removing it will alter the texture of the cookies.

    What is the recommended bake time and temp for this recipe?

    The recommended baking times for this recipe is 8-10 minutes at 375ºF. Mine baked for the full 10 minutes.

    How long should I leave the cookies on the baking sheet before transferring them to a cooling rack?

    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.

    What's the best way to store these cookies?

    Double Chocolate Chunk M&M Cookies can be stored in an airtight container with a slice of bread. The cookies will take in all the moisture from the bread, leaving them softer for a longer period of time. The cookies will be good for up to a week.

    Overhead image of just baked double chocolate chunk m&m cookies | All Images © Beyond the Butter™

    More Cookie Recipes to Enjoy!

    • Oatmeal Chocolate Chip Salted Caramel Cookies
    • Classic Peanut Butter Blossoms
    • Double Chocolate Salted Caramel Cookies
    • Chocolate Dipped Peanut Butter Cookies
    Closeup overhead image of double chocolate chunk cookies | All Images © Beyond the Butter™

    Double Chocolate Chunk M&M Cookies

    Author: Jennifer
    Soft and chewy Double Chocolate Chunk M&M Cookies are a chocolatey treat that's loaded with M&M's and chunks of dark chocolate! They're a simple, no fuss, no dough chilling recipe that's perfect to make for any springtime holiday or whenever!
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine American
    Servings 3 dozen

    Ingredients
     

    • 2 cups All-Purpose Flour
    • ¼ cup Unsweetened Cocoa Powder
    • 1 teaspoon Baking Soda
    • 3.9 oz Instant Flavored Chocolate Pudding
    • 1 cup Vegetable Shortening
    • ¼ cup Granulated Sugar
    • ¾ cup Light Brown Sugar (lightly packed)
    • 2 Large Eggs (room temperature)
    • 1 teaspoon Vanilla Extract
    • 4 oz Dark Chocolate Bar (chopped into small chunks)
    • 1 cup M&Ms (use any color combination or go with holiday themed colors)

    Instructions

    • Preheat oven to 375ºF and line 2 baking sheets with parchment paper or silicone mats.
    • Break up the bar of dark chocolate into small chunks using a well-sharpened knife and cutting board, or your hands. Set to the side.
      4 oz Dark Chocolate Bar
    • In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and instant chocolate pudding. Set to the side.
      2 cups All-Purpose Flour, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, 3.9 oz Instant Flavored Chocolate Pudding
    • Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening, granulated sugar, and light brown sugar together on medium-high speed until well blended.
      1 cup Vegetable Shortening, ¼ cup Granulated Sugar, ¾ cup Light Brown Sugar
    • Add in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
      2 Large Eggs, 1 teaspoon Vanilla Extract
    • Reduce the mixer speed to low and gradually add in your whisked dry mixture until well blended.
    • Using a spatula, fold in the chunks of dark chocolate and M&Ms.
      1 cup M&Ms
    • With a spoon or cookie scoop (I used my 1 ½ tablespoon or medium size scoop), drop the cookie dough onto the parchment lined baking sheets and space them 1 ½ inches apart.
    • Bake for 8-10 minutes at 375ºF.
    • Remove from the oven and allow to cool for 5 minutes before transferring them to a wire cooling rack.
    • Keep the cookies stored in an airtight container with a slice of bread for up to a week.

    Recipe Notes

    Recipe adapted from my Super Soft Chocolate Chip Cookies recipe.
    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!

    More cookies

    • Classic Spritz Cookies
    • Soft and Chewy Gingerbread Cookies
    • Easter Bunny Cut Out Sugar Cookies
    • Homemade Thin Mints

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    Welcome to my blog! I'm Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

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