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! It's a simple, no-fuss, no-dough-chilling recipe perfect for any springtime holiday or whenever!
Servings: 40 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
Make sure your pudding mix says, “Instant Pudding and Pie Filling” and not “Cook and Serve Pudding and Pie Filling.
In place of chocolate fudge-flavored instant pudding mix, you can also try the chocolate-flavored version or the homemade version above in the blog post. You can also omit it entirely from the recipe, but keep in mind that its purpose is to boost the moisture and the flavor. Removing it will alter the texture of the cookies.
If you live near a Trader Joe's, I recommend getting a bag of their semi-sweet chocolate chunks. This way you save a step and won't have to chop any chocolate!
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.
Cookie dough can be made ahead of time. Simply scoop the cookie dough onto a parchment- or wax-paper-lined baking sheet, spacing them 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. Simply place the cookies on a parchment paper-lined baking sheet and bake as instructed, and if needed, add an additional minute of baking time.
Recipe adapted from my Super Soft Chocolate Chip Cookies recipe.
Nutrition
Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 166IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg