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!
1cupM&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.
Notes
You can use butter in place of vegetable shortening, but I recommend chilling your dough for at least 1 hour before baking to avoid the cookies spreading during baking.
In place of instant chocolate pudding mix, I include a homemade version above in the blog post. 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.
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.
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.