cookies/ holiday treats

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!

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

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
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 1/2 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 1/2 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™

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.

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 1/8 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.

Overhead image of just baked double chocolate chunk m&m cookies on a parchment lined baking sheet | All Images © Beyond the Butter™

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

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
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
Print
Closeup overhead image of double chocolate chunk cookies | All Images © Beyond the Butter™

Double Chocolate Chunk M&M Cookies

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Approx. 32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

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!


Scale

Ingredients

  • 2 cups (264 grams) All-Purpose Flour
  • 1/4 cup (24 grams) Unsweetened Cocoa Powder
  • 1 teaspoon (7 grams) Baking Soda
  • 1, 3.9 ounce (111 grams) Instant Flavored Chocolate Pudding
  • 1 cup (163 grams) Vegetable Shortening
  • 1/4 cup (58 grams) Granulated Sugar
  • 3/4 cup (152 grams) Light Brown Sugar, lightly packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 4 ounces of Dark Chocolate Bar, chopped into small chunks
  • 1 cup (284 grams) M&Ms (use any color combination or go with holiday themed colors)

Instructions

  1. Preheat oven to 375ºF and line 2 baking sheets with parchment paper or silicone mats.
  2. Break up the bar of chocolate into small chunks using a well-sharpened knife and cutting board, or your hands. Set to the side.
  3. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and instant chocolate pudding. Set to the side.
  4. Using your hand-held 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.
  5. Add in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
  6. Reduce the mixer speed to low and gradually add in your whisked dry mixture until well blended.
  7. Using a spatula, fold in the chunks of dark chocolate and M&Ms.
  8. With a spoon or cookie scoop (I used my 1 1/2 tablespoon or medium size scoop), drop the cookie dough onto the parchment lined baking sheets and space them 1 1/2 inches apart.
  9. Bake for 8-10 minutes at 375ºF.
  10. Remove from the oven and allow to cool for 5 minutes before transferring them to a wire cooling rack.
  11. Keep the cookies stored in an airtight container with a slice of bread for up to a week.

Notes

Recipe adapted from my Super Soft Chocolate Chip Cookies recipe.

Keywords: double chocolate chunk m&m cookies, chocolate chunk m&m cookies, m&ms, m&m cookies, chocolate cookies, cookies

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Overhead image of just baked double chocolate chunk m&m cookies on a parchment lined baking sheet | All Images © Beyond the Butter™

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