Soft and Chewy M&M Cookies

These Soft and Chewy M&M Cookies are simple to make and taste amazing. Loaded with chocolate chips and M&M candies it’s a recipe you will want to try. 

Cookies are my favorite dessert. Nothing is better than a warm cookie and a cold glass of milk. It’s the perfect treat and these Soft and Chewy M&M Cookies are one of my favorite cookie recipes.

Since my boys have gotten bigger they want to stay up later at night and we have been using that time for some special family time.

Usually, we will play a board game or watch a show together. They are loving Top Chef Jr. right now and I love that they enjoy the cooking so much.

Every once in a while I try to get a special treat for family night and these cookies sure do hit the spot, and the boys, of course, love them.

I mean nothing beats a soft and chewy cookie. If you love cookies as much as I do then you have to check out my soft and chewy sugar cookie recipe next. 

How to make these Soft and Chewy M&M Cookies:

So what makes these M&M Cookies so soft and chewy? Well I add a special ingredient that you may not expect.

I put instant pudding mix into this recipe, and when mixed with the dough and baked it results in these amazingly soft and chewy cookies.

Ingredient Notes:

• All-Purpose Flour
• Instant Pudding Mix: Just the powder, not prepared.
• Baking Soda
• Salt
• Butter: unsalted and softened.
• Brown Sugar and Sugar
• Egg
• Vanilla Extract
• M&M candies
• Chocolate Chips

Directions:

Step One: Whisk together flour, instant pudding mix (just the dry mix), baking soda, and salt then set aside.

Step Two: In a large bowl with an electric mixer or in a stand mixer beat butter with brown sugar and sugar.

Add in egg and vanilla extract and continue to beat until creamy and well combined.

Step Three: Slowly mix in dry ingredients making sure to scrape down the sides of the bowl as needed.

Step Four: Mix until combined then fold in ¾ cup of M&M candies and chocolate chips. Chill for 2-3 hours.

Step Five: Preheat oven to 350 degrees F once the chill time is almost over. Prepare a baking sheet with parchment paper.

Step Six: Roll out balls of dough and place them on your prepared baking sheet. Top your cooking dough with your remaining M&M candies by pressing them into the tops of your cookies.

Step Seven: Bake for 8-10 minutes. Remove from the oven and allow to cool on the pan for at least 10 minutes.

Cooking Tip:

Instant pudding mix: When adding the pudding mix you want to make sure you are only adding the dry mix.

Do not prepare the pudding. I would suggest to not use a sugar-free pudding but just a regular instant pudding packet.

Cookie Dough should be chilled before baking:

This recipe must be chilled for at least 3 hours before baking. This cooking dough can last in the fridge for 2-3 days or can be frozen and kept for 1-2 weeks.

The reason you chill cookie dough before baking is to prevent the cookies from spreading during baking.

The fats and oils in cookie dough solidify when refrigerated and stay together longer while baking, making a great cookie as the end result!

How to make this cookie not only taste great but look great too:

If you want the cookie to not only taste like mine but also look like mine here is a little trick.

I only fold in some of my chocolate chips and M&M candies and keep the rest for the top.

I place the reaming on the top of the cookie dough before I bake them by just pressing them into the top of the cooking dough ball.

Here are a few more of my favorites with M&Ms!

Peanut Butter M&M Cookie: I love a good peanut butter cookie. This recipe is just like the classic but loaded with M&M candies! 

Oatmeal M&M Cookie: Some people may give the oatmeal cookie a bad rap. But this one is one you are sure to love. 

Double Chocolate M&M Cookie: I mean double chocolate and loaded with M&M candies, do I really need to say more?

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