30-Minute Soft Chewy M&M Chocolate Chip Cookies
Thick, chewy sugar cookies studded with M&Ms and chocolate chips, enriched with instant vanilla pudding mix for extra moisture and vanilla flavor. The pudding powder creates a tender crumb while strategic candy placement adds visual appeal and bursts of color. Perfect for casual gatherings, lunchboxes, or whenever you want an indulgent treat that stays soft for days. This version prioritizes chewiness over crispness through chilling and careful underbaking, ensuring edges set while centers remain glossy and yielding.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flourgluten-free blend1:1gluten-freegluten-free
medium confidence
- ¼ cup instant vanilla pudding mix, dry
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- ¾ cup M&Ms, plus more for toppingcrushed pretzels or candy corns3/4 cupvegan/texture swap
medium confidence
- ½ cup semi-sweet chocolate chips, plus more for toppingdark chocolate chips1:1flavor variation
high confidence
Instructions
- 1
Cream softened butter and both sugars until combined, about 4 minutes.
- 2
Beat in egg and vanilla extract until well incorporated.
- 3
Add flour, pudding mix (dry), baking soda, and salt; beat until just combined.
- 4
Fold in M&Ms and chocolate chips on low speed.
- 5
Scoop 12 equal portions and flatten slightly into balls.
- 6
Press additional M&Ms and chocolate chips into tops of dough mounds.
- 7
Refrigerate covered for at least 3 hours up to 5 days.
- 8
Preheat oven to 350F and line baking sheet.
- 9
Space dough mounds 2 inches apart on sheet.
- 10
Bake 10-11 minutes until edges set and tops just set with glossy centers.
- 11
Cool on baking sheet for 10 minutes before serving.
Tips
Use a mix of light and dark brown sugar for deeper molasses flavor and chewier texture.
Do not skip the 3-hour chill; unchilled dough spreads excessively and bakes thin and crispy instead of thick.
Underbake intentionally: remove cookies when edges set but centers still look pale and glossy; they firm as they cool.
Good to Know
Keep in airtight container at room temperature up to 5 days. Dough keeps refrigerated up to 5 days; bake unbaked portions as needed.
Prepare dough and refrigerate up to 5 days. Bake fresh or freeze unbaked dough mounds up to 3 months; bake from frozen adding 1-2 minutes.
Serve at room temperature or slightly warm. Pairs well with cold milk, coffee, or hot chocolate.
Common Mistakes
Do not skip chilling to avoid thin, flat, over-spread cookies
Do not overbake to avoid hard, crispy cookies instead of chewy centers
Do not use warm dough to avoid loss of defined shape and cakey texture
Substitutions
Dairy-Free Swaps
Vegan Options
medium confidence
Gluten-Free Swaps
medium confidence
General Alternatives
FAQ
Can I freeze baked cookies?
Yes, freeze baked cookies in airtight container up to 3 months. Thaw at room temperature 30 minutes before serving. They soften slightly as they come to temperature.
What if my cookies spread too much?
You likely used warm or unchilled dough. Chill dough at least 3 hours before baking. If using warm kitchen, chill even longer or bake directly from freezer with 1-2 minutes extra time.
How long do cookies stay soft after baking?
Cookies remain soft and chewy for 4-5 days stored in airtight container. The pudding mix keeps them moist longer than standard sugar cookies.