4 from 1 vote

Soft and Chewy Loaded M&M Cookies

Prep Time10 mins
Cook Time11 mins
Chill time3 hrs
Total Time21 mins
Course: Dessert
Cuisine: American
Keyword: cookie
Servings: 1 dozen
Author: Christina Hitchcock


  • 1/2 cup unsalted butter - softened (1 stick)
  • 1 large egg
  • 1/2 cup brown sugar - packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix - unprepared
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt - or to taste
  • 3/4 cup M&Ms - plus additional for adding to tops
  • 1/2 cup semi-sweet chocolate chips - plus additional for adding to tops


  • In a large mixing bowl combine the butter, sugar, brown sugar, egg, vanilla, and beat on medium until creamed. This should take 3-4 minutes.
  • If using a stand mixer use paddle attachment on medium-high speed.
  • Add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined. (This should take about 1 minute)
  • Using a larger cookie scoop or your hands, form 12 equal-sized mounds of dough, roll into balls, and flatten slightly. 
  • Place balls of uncooked dough on a large tray then cover with plastic wrap. 
  • Chill dough in fridge for 3 hours. Do not skip this step. Unchilled dough will fall flat in the oven.
  • Preheat oven to 350 degrees and line cookie sheets with parchment paper. 
  • Place dough in balls on baking sheet, spaced at least 2 inches apart. Bake for about 10 to 11 minutes.
  • Edges should be firm and tops should be just set.
  • Even if cookies appear slightly undercooked in the center remove them from the oven. The cookies firm up as they cool. Allow cookies to completely cool on cookie sheet.
  • Cookies will keep in a tightly sealed container at room temperature for up to one week or frozen up to six months.
  • Uncooked dough will keep in a tightly sealed container for five days or frozen for three months.
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