Double Chocolate Chunk M&M Cookies

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!

This 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!

these double chocolate m&m cookies are 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

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!

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 if I don't have instant chocolate pudding mix?

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

chocolate pudding substitute instructions

1. Whisk all ingredients together in a mixing bowl and store in an airtight container.
2. Use 111 grams or 1 ⅛ 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.

quick tips and suggestions

• The recommended baking times for this recipe is 8-10 at 375ºF. Mine baked for the full 10 minutes.
• 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.
• 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.
• You can omit the bar of dark chocolate and just use the M&Ms.
• 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—use a spatula to transfer them to the cooling rack.
• 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 best baking tools for making cookies

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try these other Beyond the Butter cookie recipes!

• Oatmeal Chocolate Chip Salted Caramel Cookies
• Classic Peanut Butter Blossoms
• Double Chocolate Salted Caramel Cookies
• Chocolate Dipped Peanut Butter Cookies

Need more dessert recipe inspiration? Visit my recipe box or follow me over on Pinterest!

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