Name: Double Chocolate M&M Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: ¾ cup butter (softened); ¾ cup brown sugar; ¼ cup sugar; 1 teaspoon vanilla extract; 1 egg; 2 cups all-purpose flour; 1 small box instant vanilla pudding mix (dry, 3.4 ounce box); 1 teaspoon baking soda; ½ teaspoon salt; 1 cup semi-sweet chocolate chips; 1 cup white chocolate chips; 1 cup red and green M&M candies

There’s something incredibly satisfying about biting into a cookie that’s rich, chewy, and loaded with candy colors and chocolate. This Double Chocolate M&M Cookies Recipe hits all those notes perfectly — it’s soft, fudgy, and bursting with festive M&M candies that make every bite a fun surprise. Trust me, you’ll want to keep these handy for when you need a little joyful treat.

A pile of soft, round cookies with light brown color sits on a white marbled surface. Each cookie is covered with red, green, and white candy pieces with some dark brown chocolate chips scattered across. The cookies have a slightly bumpy texture from the candy and chocolate pieces pressed into the dough, creating a festive look. Some candy pieces lie loose around the cookies, along with a red and white twisted string adding a small touch of color and festiveness. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Double Chocolate M&M Cookies Recipe
Top Tip
How to Serve Double Chocolate M&M Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Double Chocolate M&M Cookies Recipe

Why You'll Love This Recipe

I can’t say enough about how much this Double Chocolate M&M Cookies Recipe has become a favorite during the holidays — and honestly, any time of the year. It’s the perfect blend of textures and flavors that makes baking fun and rewarding, plus, those bursts of M&M candy add just the right pop of color and sweetness.

Soft and Chewy Texture: Thanks to the instant pudding mix, these cookies stay wonderfully moist and tender.
Double Chocolate Goodness: With both semi-sweet and white chocolate chips, each bite is a chocolate lover’s dream.
Festive and Fun: The red and green M&M candies turn ordinary cookies into colorful conversation starters.
Easy to Make: The recipe is straightforward, no complicated techniques, making it great for bakers of any level.

A close-up view of several soft, round cookies stacked and spread out on a white marbled surface. Each cookie is light golden brown with a slightly bumpy texture and is topped with colorful candy-coated chocolate pieces in red, green, and white, as well as dark brown chocolate chips scattered across the surface. The cookies are arranged casually with some overlapping, and a red and white twisted string is draped softly over the cookies, adding a festive touch. The photo was taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Double Chocolate M&M Cookies Recipe is really in the ingredients working in harmony. The pudding mix may sound unusual in cookies, but it keeps them unbelievably moist and soft. Pair that with the mix of chocolate chips and M&Ms, and you get a cookie that’s both rich and playful.

Flat lay of a small square block of pale yellow softened butter, a small mound of light brown sugar, a small mound of white granulated sugar, a small white bowl with clear vanilla extract, one whole uncracked brown egg, a small white bowl filled with white all-purpose flour, a small white bowl with fine dry pale yellow instant vanilla pudding powder, a small white bowl containing fine white baking soda powder, a small white bowl with fine white salt, a small white bowl with semi-sweet dark brown chocolate chips, a small white bowl with white chocolate chips, a small white bowl filled with red and green M&M candies, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Softened butter gives that perfect rich base and keeps the cookies tender.
Brown sugar: Adds moisture and a slight caramel flavor, enhancing chewiness.
Sugar: Balances sweetness and helps with spreading.
Vanilla extract: Elevates the overall flavor, making it warm and inviting.
Egg: Binds everything together and adds richness.
Flour: Provides structure to hold these delicious ingredients together.
Instant vanilla pudding mix: Gives cookies their incredible soft, moist texture — make sure it's instant, not cook-and-serve!
Baking soda: Helps the cookies rise just enough for softness without puffiness.
Salt: Balances and enhances the sweetness and chocolate flavors.
Semi-sweet chocolate chips: Add deep chocolate richness and melty pockets of chocolate goodness.
White chocolate chips: Introduce a creamy contrast that pairs beautifully with the dark chocolate.
Red and green M&M candies: For that cheerful pop of holiday color and extra crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Double Chocolate M&M Cookies Recipe is how easy it is to make it your own. I like to mix up the types of chocolate chips sometimes, or even toss in a handful of chopped nuts for crunch. You can go as simple or as festive as you want — it’s all about what makes your kitchen happy.

Nutty Twist: I once added chopped pecans, and it gave a lovely texture boost without overpowering the chocolate.
More Colorful: Try swapping out the classic M&Ms for peanut butter or crispy varieties for a fun flavor change.
Gluten-Free Option: Use a gluten-free flour blend to keep these delicious for those with sensitivities.
Spicy Kick: Add a pinch of cinnamon or cayenne for a surprising and cozy flavor twist.

Step-by-Step: How I Make Double Chocolate M&M Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by softening your butter – not melted, just soft enough to cream easily. I use my stand mixer to beat the butter, brown sugar, and sugar together for about 1-2 minutes until the mixture looks fluffy and light. This step is where the cookie’s texture begins, so don’t rush it. It’s normal to see it becoming pale and airy.

Step 2: Add Egg and Vanilla, Then Combine Dry Ingredients

Next, add in the egg and vanilla extract, mixing until everything is smoothly incorporated. In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt. This keeps things even and helps the baking soda distribute properly. Gradually add this dry mix to your wet ingredients, blending just until combined. Overmixing here can lead to tougher cookies, so be gentle.

Step 3: Mix in the Chocolate Chips and Chill

Stir in most of your semi-sweet and white chocolate chips, reserving a few along with the M&Ms for topping later. Cover the bowl and pop the dough in the fridge for at least an hour. Chilling helps to set the dough which makes the cookies spread less and develop better flavor.

Step 4: Roll, Top, and Bake

Preheat your oven to 350°F. Lightly grease a baking sheet — I like to spray with cooking spray then wipe it off with a paper towel to avoid greasy bottoms. Roll about 3 tablespoons of dough into golf ball-sized balls, place them on the tray, and gently press the reserved chocolate chips and M&Ms onto each ball’s surface. This little step makes the cookies look irresistible once baked! Bake for 9-12 minutes until the cookies are set around the edges but still have a touch of softness in the middle.

Step 5: Cool and Enjoy

Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This resting time helps them firm up without losing their soft, chewy center. Try to resist the urge to dive in immediately — though I won’t blame you if you don’t!

Top Tip

From my experience baking these cookies multiple times, a couple of small tricks transformed them from good to absolutely fantastic every time.

Don’t Skip Chilling the Dough: It makes a huge difference — your cookies will spread less and develop deeper flavors.
Press On Your Toppings: Putting extra M&Ms and chocolate chips on top after shaping the dough makes them visible and festive-looking after baking.
Watch the Baking Time Closely: Underbaking slightly keeps the cookies soft and chewy, so pull them out when edges are set but centers look just a bit underdone.
Use Instant Vanilla Pudding Mix: I’ve tried other versions without pudding, but this ingredient is the secret weapon for softness and flavor.

How to Serve Double Chocolate M&M Cookies Recipe

Double Chocolate M&Ms - Serving Suggestion

Garnishes

I usually keep the garnishing simple with these cookies — the colorful M&Ms do all the decorating for me! But if I’m feeling fancy, I’ll sprinkle a tiny pinch of flaky sea salt on warm cookies right out of the oven to add a mouthwatering sweet-salty balance.

Side Dishes

These cookies pair perfectly with a cold glass of milk or a nice cup of hot cocoa. For holiday parties, I like serving them alongside peppermint bark or classic sugar cookies to create a festive cookie platter everyone loves.

Creative Ways to Present

One year, I stacked these cookies with alternating layers of frosting in between for a quirky cookie cake effect — it was a huge hit at our family gathering! Another fun idea is wrapping them in clear cellophane tied with red and green ribbon as festive edible gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft for up to 4 days. If you want them extra fresh, I place a slice of bread inside the container to help maintain moisture — don’t ask me why, but it really works!

Freezing

You can freeze both the dough and baked cookies. For dough, shape into balls, freeze on a tray, then transfer to a freezer bag. When ready, bake straight from frozen, adding a minute or two to baking time. Baked cookies freeze well too — just thaw at room temp or warm gently.

Reheating

I like to reheat cookies for about 10-15 seconds in the microwave to soften them up. If you want the chocolate a bit melty, pop them in the oven at 300°F for 5 minutes — just keep an eye so they don’t dry out.

Frequently Asked Questions:

Can I substitute the instant pudding mix?

The instant pudding mix is key for the soft, moist texture of these cookies. If you skip it, your cookies might turn out a bit drier and less tender, but you can experiment with pudding-free versions. Just expect a difference in texture.

Why do the cookies need chilling?

Chilling the dough solidifies fats and allows flavors to develop, which helps the cookies hold their shape and results in a better texture. If you bake straight away, expect thinner, less chewy cookies.

Can I use regular chocolate chips instead of white chocolate?

Absolutely! Feel free to double up on semi-sweet or dark chocolate chips if white chocolate isn’t your thing. The key is having that melty chocolate distributed throughout the dough.

How do I keep my cookies soft longer?

Store cookies in an airtight container with a slice of bread or a moisture-absorbing cookie saver. Also, avoid stacking them while warm and keep them away from heat sources to retain softness.

Final Thoughts

This Double Chocolate M&M Cookies Recipe really feels like a warm hug on a chilly day — rich, colorful, and full of happiness. I love sharing these because they bring out the kid in all of us, and they’re just plain fun to bake and eat. Give them a try and see how quickly they disappear from your cookie jar — I’m betting they’ll become a beloved go-to in your kitchen too.