30-Minute Soft M&M Chocolate Chip Cookies
These ultra-soft chocolate chip cookies get their tender texture from instant vanilla pudding mix, creating bakery-style treats that stay chewy for days. Loaded with milk chocolate chips, white chocolate chips, and colorful M&Ms, they're perfect for parties, bake sales, or family gatherings. The overnight chilling step ensures the dough holds its shape while baking, resulting in thick, pillowy cookies with crispy edges and gooey centers.
Ingredients
- 1 stick butter, room temperature
- ¼ cup margarine
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 cups all-purpose flour, scooped lightlygluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- 1 3.4 ounce box instant vanilla pudding, not cook & serve
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup milk chocolate chips, sweet
- 1 cup white chocolate chips
- 1 cup Fall M&Ms, divided
Instructions
- 1
Beat butter, margarine, brown sugar and granulated sugar together until fluffy
- 2
Add egg and vanilla and beat well
- 3
Add flour, pudding mix, baking soda and salt, stirring slowly first then beating until completely incorporated
- 4
Slowly stir in chocolate chips
- 5
Fold in half the M&Ms
- 6
Cover and refrigerate overnight
- 7
Preheat oven to 350 degrees
- 8
Roll chilled dough into balls
- 9
Place on baking sheet and bake for 9-12 minutes
- 10
Remove and immediately top each cookie with remaining white chocolate chips and M&Ms
- 11
Leave on baking sheet to cool completely
Tips
Chill the dough overnight for firmer cookies that hold their shape better during baking
Start with a cold baking sheet for each batch to ensure even baking
Press extra toppings onto hot cookies immediately after baking for best adhesion
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough must be chilled overnight before baking, or can be frozen for up to 3 months
Best served at room temperature within 2-3 days of baking
Common Mistakes
Don't skip the overnight chill to avoid spreading cookies
Use room temperature butter to avoid dense cookies
Don't overbake to maintain soft texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra binding
General Alternatives
reduces tenderness
FAQ
Can I bake these without chilling overnight?
The overnight chill is important for texture and shape. You can chill for at least 4 hours minimum, but overnight is best for optimal results.
What if I don't have instant pudding mix?
You can substitute with 3 tablespoons each cornstarch and granulated sugar, though the cookies won't be quite as tender.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to one week. They stay soft thanks to the pudding mix.