Soft-Batch Mini M&M Chocolate Chip Cookies

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OMG! Our Soft-Batch Mini M&M & Chocolate Chip Cookies  are soft, fluffy, bakery style, really, really good cookies with random mini chocolate chips and mini M&M‘s in every bite. Addicting…of course! 

Who could resist all this?  The whole family will love!!  

soft batch m&m cookies stack

OMG!  These OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies could be the perfect ending (or start!) of each and every day, from this point forward, if it was up to my, what do you call it?  The “Better half”?  

Yup, that would be my SO =“insignificant other”, “the mister”, “the old ball and chain”, “my plus one”, “my boo”, “The object of my affection”, ‘The Bae”, “My soul-mate”…shall I go on?

cookies on baking rack

M&M Cookies make the Hubby Happy

My baby has been begging me to make these cookies.  No…wait, Whining‘ is the appropriate verbiage.

  • “Oh, and MAKE SURE you use the mini-M&M Chocolate Candies and the mini chocolate chips, nothing else.”  — he says.
  • “NO other add-ins!  That’s it!” — he says.
  • “Ok, command and you shall receive, my love.”  — I said.

Ok, in reality, it was about 2 months later when I finally got to it for these, but we did it! 😉 

Sometimes, my ‘better half’ can sometimes drive me insane about his obsessing about his cookies and he doesn’t let it go until he gets them, and then he’s as sweet as can be.  Like those sweet and sour patch kids. ugh..

cookies on baking rack

He also loves these Perfect Thin & Crispy Chocolate Chip Cookies too!  Verdict?  These m&m chocolate chip cookies were good.  Like really, really good.  Like soft, fluffy, bakery style, really, really good with random mini chocolate chips and mini M&M’s in every bite. Just like that!!

 I know you’ll want to make these OMG! Soft-Batch Mini M&M & Chocolate Chip Cookie recipe for your “better half”, because, after-all, they will make them happy!  Maybe, you’ll even get a nice dinner out of it!  *Still waiting…*

cookies with melting chocolate

Ingredients You Need

How to Make Chocolate Chip Cookies with Mini m&ms 

  1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
  2. Using a mixer, in a large mixing bowl, cream together the butter and sugars well.
  3. Add egg, vanilla (and butter extract, optional) and mix until well combined.
  4. Next, add in the flour, instant pudding mix, baking soda and salt and mix in until just combined on low speed. (don’t overmix) Then remove the mixer/beaters from the bowl.
  5. Add in the mini chips and m&m’s and stir in with a wooden spoon.
  6. Using a medium or large cookie scoop, scoop and place dough scoops on baking sheet, 1 inch for medium cookies and 2 inches for large.
  7. Bake for 10-12 minutes for medium and 12-14 for large.
  8. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
  9. Makes 2 dozen medium cookies or 18 large cookies.

Storing Cookies

M&M cookies can be stored in an airtight container at room temperature and will stay soft for up to 3 days

Want more Cookie Tips?

  • How To – Baking Perfect Cookie Tips!
  • Don’t overbake these cookies! Take them out of the oven just before they look done when the top center still looks a bit ‘wet’ to get the soft and chewy cookie experience.  The cookies will continue baking on your baking sheet.

For more chocolate desserts, you may want to check out these Home-Made Chocolate Peanut Butter Eggs, this Chocolate Candy Egg Fudge Cake and these ‘Awesome’ Banana Nutella Swirl Muffins.stack of soft batch m&m cookies

On another note, you may want to snag the recipe of our amazing Amish Peanut Butter Cream Pie and these ‘Symphony’ Almond Toffee Milk Chocolate Chip Cookies! It’s sooo good!  Now let’s bake some this delicious M&M cookie recipe!!

More M&M Recipes!

OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies
soft batch m&m cookies

OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies

Kim Lange
Soft, fluffy, bakery style, really, really good cookies with random mini chocolate chips and mini M&M's in every bite. Addicting...of course!
4.61 from 87 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert


  • ½ cup butter softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 ⅓ cups all purpose Flour
  • ¼ cup vanilla instant pudding mix
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup mini chocolate chips
  • 1 ¼ cups Mini M&M’s
  • ½ teaspoon butter extract optional


  • Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
  • Using a mixer, in a large mixing bowl, cream together the butter and sugars well.
  • Add egg, vanilla (and butter extract, optional) and mix until well combined.
  • Next, add in the flour, instant pudding mix, baking soda and salt and mix in until just combined on low speed. (don't overmix) Then remove the mixer/beaters from the bowl.
  • Add in the mini chips and m&m’s and stir in with a wooden spoon.
  • Using a medium or large cookie scoop, scoop and place dough scoops on baking sheet, 1 inch for medium cookies and 2 inches for large.
  • Bake for 10-12 minutes for medium and 12-14 for large.
  • Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
  • Makes 2 dozen medium cookies or 18 large cookies.


Large cookies are in the photos.
I made a revision to the recipe -- reduced the flour to 1 1/3 cup from 1 1/2 cup from original recipe.
Keyword chocolate chip, classic cookies, cookies, M&Ms, soft batch cookies
Tried This Recipe?Let us know how it was by commenting below!

Adapted recipe over at: Picky Palate


  1. Hi Yvonne! I’m so happy to hear you enjoyed them!

    For freezing baked cookies, simply let cool completely then add to ziplok bag or freezer container for up to 2-3 months.

    Freezing the M&M cookie dough, simply scoop out dough and add to your prepared baking sheet. Freeze for about 30 minutes, or until cookie dough balls have hardened. Then add to a zip-lok bag and store in the freezer for up to 2-3 months. Bake a few minutes longer, being it’s frozen cookie dough. Happy New Year!!

  2. They were absolutely fantastic! If I have any left, can they be freezed? If so how long and how best to do so.

  3. I’m so honored that you are adding this recipe to your favorite recipe book Lindsay! The sandwich cookies sound amazing!! Thank you so much for trying it!! xo

  4. I made these last night to give as gifts to my son’s preschool teachers. They were excellent! I will be adding these to my favorite recipe book. I plan to whip up a batch of vanilla buttercream and make these into sandwich cookies like you get at Great American Cookie.

  5. Not sure, but if you wanted to go gluten-free, substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1 like Bob’s Red Mill all-purpose gluten-free flour. If you attempt it, let us know how it works out Jessica!

  6. Can these cookies be made with almond flour? They were amazing with regular flour but just a thought!?!? Thanks!

  7. I am so glad I’ve came across this recipe. I ended up doing one cup of flour and opted out of the butter extract. My husband came home and said “they look professional!”
    This recipe is a keeper. Delicious.

  8. I’m really happy that you decided to remake these Keri and they turned out fantastic! That is the best news this morning! Thank you for letting me know! 🙂

  9. So I decided to try and make these again but this time I weighed my flour! They turned out fantastic! They actually look pretty close to the ones in the pictures! I certainly added too much flour last time! So good!

  10. It does sound like you used too much flour, so maybe next time use a little less and it should remedy the issues that you had. Thank you so much for trying them Keri!! xo

  11. I just tried these, they tasted great. The only thing is that they came out crispy/crunchy instead of soft. I took them out of the oven when they were still pale so not over baked. And they stayed in ball shapes, didnt flatten. I may have used too much flour, I’m not sure. I had to flatten them by hand. But the flavor was yummy!

  12. I’ve made this recipe several times and they always turn out PERFECT! If you’ve stumbled across this recipe, look no further – these cookies will not disappoint! Chocolate and candy in every single bite. Delectably soft and golden brown.

  13. I did mini chocolate chips and mini andes chocolates and it was amazing! Best cookie recipe ever!!!

  14. My husband loves cookies … I made these yesterday and he’s already eaten almost half of them. He said that this is now the only recipe I can make! Thank you for the great recipe.

  15. Chill the batter in the refrigerator up to three days if you want to make these ahead of time. I might not add in the m&m’s until I bake them though in the case the colors might bleed. Hope you enjoy!

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  17. These look AMAZING and I cant wait to try them! Would making and freezing the dough a head of time cause any issues with baking them or their taste? Trying to save on prep time. Thanks!!

  18. Soo much chocolate! (But when is that a bad thing?) I had a tough time scooping and keeping them together so I suggest mixing in the chocolates a little at a time.

  19. Hi Ashley! I am wondering if you measured your flour wrong? To get the best results, you need to use a spoon to fluff up the flour, then use a spoon to scoop the flour into the measuring cup. Use a knife or other straight edged utensil to level the flour across the measuring cup. Other than that, the pudding is measured by tablespoons and not the whole packet. That’s all I can think of, hope one of those might be the issue. I’ve made these many times and not had issues and you can check the link below the recipe if you want to see where I adapted the recipe from.

  20. Mine turned out nothing like this :/ is there a part of the recipe missing? Mine were so dry I even added another egg and still didn’t turn out good.

  21. The cookies are so scrumptious!! Thanks for sharing the recipe! I made mini cookies for the children, baked them for 8-9minutes. If baked longer they get crispy.

  22. Pingback:
  23. Paula,
    It sounds to me like you aren’t measuring your flour out correctly. You should scoop your flour into your measuring cup and then level off, do not scoop it in, it compacts the flour, giving you more flour than you need like here: You could also leave out a couple of tablespoons of flour and see how that works for you when yo mix it up and see how the texture is. Add the remainder if it is too wet. Hope that helps Paula!

  24. Hi, I’ve made these twice now. Followed the recipe exactly and they did not spread out at all. Also, the dough once all mixed together is crumbly, and I have to form the cookies by hand, not a cookie dough scoop. What am I doing wrong? They taste amazing once baked, but the consistency is off.

  25. Yes. Okay, yes, definitely. These surpassed Really Good and landed in Incredible. Super fun flavor and irresistible chewiness; my new fave! Hooray!

  26. Thank you; I have new brown sugar and plan to try this delish recipe again this weekend. I’ll report back how it goes!
    Life = Good,

  27. My cookies never spread at all. They look exactly the same as when they went in the oven. I don’t know what I am doing wrong. I want them to look pretty like yours. Lol!

  28. It sounds like your sugar. If you add more white sugar, they can become more crunchy, and if your brown sugar was weird, maybe it got too much air. It should be sealed and stored in a dry, cool place. That’s all I can think of Laura?

  29. These are some of the best cookies I’ve ever made. I read and reread the recipe, and am perplexed at why mine came out so amazingly crunchy and with very little spread — not a bad thing, but I wanted a softer cookie, like the picture! Butter and egg room temp, flour measured carefully, sheet pan lined with parchment. Didnt overbeat. My brown sugar was a little weird; only variance I can think of. I’m not giving up! Any suggestions?
    Impressed and obsessed,
    Laura ??

  30. Hi Toni!
    Softened butter should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation. Air bubbles in butter that is too soft or melted will collapse and not give you the desired cookie we are going for. Using soft butter when creaming with sugar will create air bubbles or air pockets to help the with the leavenings giving you fluffy, light cookies. You can leave the butter out for 30 minutes and cut it into tablespoons to get it to the temperature you need or microwave carefully for 20 seconds, but when I do microwave, I do it 10 seconds, then another 10, but rotate the butter in between. I usually check it before the last 10 seconds because I it doesn’t do it evenly and sometimes it’s not consistent.

    I like using extracts in cookies, and the butter extract just gives it an added butter taste. I love using it in buttercream frostings and cookies, but it’s up to you if you want to use it or not. Hope that helps!

  31. 2 questions why butter extract, also do you melt the butter or do you want it at room temperature? Crazy for cookies

  32. Oh my gosh…these are amazing! I made these for a bake sale and I got all kinds of coments. They thought that I bought them from a cookie store. They are great cookies!!!

  33. Hi Kim,

    I was just wondering did you make the reduced flour revision only for the bigger cookies? I want mine to be big so do you recommend the revision?


  34. They’re delicious! I made them tonight and did use the butter extract. I can taste it and I love the buttery taste! I followed another posters suggestion and used about half of the amount of M&Ms and chocolate chips. I also love the salty taste so I used salted butter and did not omit the salt from the recipe. Personal preference but I loved it!

  35. ?
    Yes I made two modifications that Mountain Mama said to make. She is 7000 sqft above sea level but I’m not that quite high up so I didn’t use all three modifications she said. I added 4 tbsps more of flour and one additional egg white.

  36. Oh My Goodness!!!! They came out PERFECT! Soft, warm, and chocolate chips and M&M’s in every bite! My husband and boys love them too! Thanks so much for sharing your recipe. These will definitely be a crowd pleaser for the holidays and my boys school bake sales!

  37. Thank you so much. I checked out her blog and I’m sure it’s going to help. I will let you know how they turn out. Wish me luck! ??

  38. Hello, I am planning on making these cookies tomorrow evening. I was wondering if any modifications need to be made for baking above sea level? Living in Colorado it’s a pain some times to bake because of the high altitude, it changes the outcome of baked goods. Thanks in advance!

  39. Great recipe! My husband and I don’t like too much sweetness so I only put in a 1/4 of the recommended chocolate chips, but next time we will probably use no chocolate chips and 1 cup of MM’s to recieved our desired sweetness level. In case anyone is like us out there!

  40. Hi Sue! Here is a recipe for instant or dry vanilla mix without the wet ingredients like you need.
    For Vanilla Instant Pudding Mix:
    2 cups granulated sugar
    2 cups instant clear jel or cornstarch
    ½ teaspoon salt
    Whisk together and then measure out the amount you need.
    Good luck!

  41. Hello. I live in the UK so i have no idea what pudding mix is! Can you please tell me what it is and if there is anything i can use as a substitute? I need to have these cookies in my life! Thank you x

  42. Hi Almedina! So glad you loved them! Wootwoot! I used unsalted. 🙂 If you don’t have unsalted, you can use salted, just omit the salt in the recipe. Enjoy!

  43. I made these a while ago and everyone absolutely loved them! My mom recently asked me to make two batches again and I cannot remember if I used salted or unsalted butter. Which did you use??

  44. I made mine without the pudding mix and they were divine! Just about to make 4th batch as they don’t survive long in our house! Great recipe thank you! ?

  45. Liz,so glad you enjoyed them. Thanks so much for your feedback! I get it, sometimes less is better That’s what is great about finding a recipe you like and making modifications to suit your own tastes. Love it! 😀

  46. Ok, I have a BIG sweet tooth, but in my opinion, the amount of M&Ms should be cut in half. There were just way too many, and it took away from the cookie a little bit. They were still very good, and I’ll be making them again…just with less M&Ms. Thanks for posting!

  47. Aww…Sorry Adrianna. 🙁 Several reasons it could happen, Overbeating can cause the butter to warm too much and weaken its ability to hold air and hold shape. If butter was too warm to start with, that can flatten cookies, expired baking soda or powder, Too much nonstick cooking spray can cause the cookies to spread in the oven. Using warm baking sheets will cause flattening too. Do any of these sound familiar?

  48. Sadly, mine flattened and spread into one big cookie mess. Not too sure where I went wrong.

  49. Nicole you could, but it won’t be as good as the instant pudding, but yes. This recipe is specific to using instant pudding. Hope that helps?

  50. Kelly, yes you could, but it won’t be as good as the instant pudding. This recipe is specific to using instant pudding. Hope that helps?

  51. Kuzler, I would make one of the other chocolate chip cookies on the page like the Soft Batch Chocolate Chip Cookies and add in m&m’s, if you don’t want to use pudding mix. Or these Perfect Chocolate Chip Cookies! T

    I don’t think you’re going to get away with substituting anything for the pudding mix. The cookie recipe uses the pudding mix for the emulsifying agents, starch, and whatever flavorings that are in it to create the flavor and the texture of the cookies.

    If I wanted to experiment with a home-made pudding mix, you could use this recipe:, but again, it would be an experiment. 🙂

  52. Shannon, so glad you tried them, but sorry to hear that. If your butter is too cold, they won’t spread as much as they could. it should be softened. Was your oven preheated, right temperature? Was the dough at room temperature before baking? I’ve found that the colder my dough, the less spread I get. Also, use an aluminum sheet, because the darker the cookie sheet, the less spread you will get. If you use old baking soda that will also affect it. Too much flour in the cookie dough would cause this too if not measured correctly.

    Were any of these the issue? I hope you try them again and hopefully helped you out. 🙂

  53. Mine didn’t turn out like this at all. My cookie dough never really flattened out. They turned out into small thick cookies. Why? They still tasted good. Please help!

  54. These are AMAZING! Just baked these and i will be keeping this recipe. Highly recommended!

  55. Hey Amanda, I haven’t tried it with other puddings, but I don’t see why you couldn’t use any flavor you wanted. If you need even more chocolate flavor, just add a couple of tablespoons of unsweetened chocolate powder and take 2 tablespoons out of the flour for replacing, so you don’t get a different texture of cookie. Chocolate is always good in my book!

  56. Does it have to be Vanilla pudding? Or does chocolate pudding work as well? Only babe chocolate at home, trying to save a trip.

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