M&M Chocolate Chip Cookies

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These M&M Chocolate Chip Cookies are like little bites of heaven – soft, chewy, and bursting with flavor! And guess what? They’re super easy to make and can be customized for any occasion.

Fun fact: I’m actually a twin! Even though my twin and I don’t look alike and our personalities are totally different, we’re the best of friends. This recipe? It’s hers, and let me tell you, it’s hands down one of my all-time favorite cookie recipes! Whenever we’re back home, everyone always asks for ‘Rachel’s cookies’. Since they’ve become a family favorite, I just had to share them with you!

What makes these cookies so special? Well, they’ve got a secret ingredient: instant vanilla pudding! My mom always used to sneak this into her chocolate chip cookies, and let me tell you, it makes them extra soft, chewy, and packed with vanilla goodness.

And here’s the best part: these cookies are perfect for any holiday! M&M’s come in all sorts of colors and flavors, so you can whip up a batch that’s totally festive. Just take a look at these pastel colors – perfect for Easter, right?

Oh, and here’s a little trick I like to use: I bake these cookies in big batches and freeze them. Since they’re so soft, they’re perfect for turning into ice cream sandwiches! Plus, it’s always handy to have a stash of cookies ready to go for when company drops by – although I have to be sneaky about it, or else my husband will sniff them out!

M&M Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 8 minutes
Course Dessert
Servings 24 cookies


  • – 1 cup 2 sticks unsalted butter, softened
  • – ¼ cup granulated sugar
  • – ¾ cup light brown sugar
  • – 2 eggs at room temperature
  • – 2 tsp vanilla extract
  • – 2 ¾ cups all-purpose flour
  • – 1 tsp baking soda
  • – 1 3.4 oz box instant vanilla pudding it has to be instant!
  • – 1 tsp kosher salt
  • – 1 cup semi-sweet chocolate chips
  • – 1 ½ cups Milk Chocolate M&M’s


  • In a stand mixer, beat together the butter, granulated sugar, and light brown sugar until light and fluffy, about 5 minutes.
  • In a separate bowl, sift together the flour, baking soda, and instant vanilla pudding. Stir in the salt and set aside.
  • Add the vanilla extract and eggs to the butter mixture and beat until just combined. Gradually add in the flour mixture until fully incorporated. Stir in the chocolate chips and M&M’s by hand using a rubber spatula.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and space out 6-8 cookies, leaving about 1 inch between each.
  • Before baking, press 2-3 M&M’s and chocolate chips onto the top of each dough ball for a pretty touch (optional).
  • Bake for 8-9 minutes, until the edges are just turning golden brown. Let them cool on the baking sheet for 3-4 minutes before transferring to a cooling rack to cool completely. Don’t over bake – this keeps them soft and chewy!
  • These cookies will stay fresh for up to 1 week, or you can freeze them in an airtight container for up to 3 months.


You can make the dough ahead of time and chill it in the fridge for up to 24 hours. If you scoop the dough before chilling, it’ll be easier to handle. Just let it sit at room temperature for 30 minutes before baking.

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