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3.83 from 23 votes

JUMBO 'Soft Batch' M&M Cookies

These cookies have 2 secret ingredients! Pudding and butter extract. So you get, soft, thick, fluffy and buttery cookies loaded with M&Ms and chocolate chips. I think I can live with that! :)
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Author: Kim Lange


  • 1 stick butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 - 3.4 oz vanilla pudding Instant
  • 2 ¼ cups flour
  • 1 teapsoon baking soda
  • 1 teaspoon butter extract or vanilla extract
  • 2 cups mini M&M’s divided in half
  • ½ cup regular M&M's
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees, line pans with parchment paper or silpat mats
  • In a medium bowl, whisk flour and baking soda and set aside.
  • In a separate bowl, using a mixer, beat together butter, sugars and instant pudding mix until thoroughly combined.
  • Add in eggs and butter extract and mix until incorporated.
  • Slowly add in dry ingredients until fully combined.
  • Gently fold in 1 cups of mini M&M’s, ½ cup M&M's and chocolate chips.
  • Pour the remaining cup of mini M&M's into a bowl and set aside.
  • Using a large cookie or ice cream scooper, scoop the dough and release dough into your hand and roll only tops of cookies in mini M&M's. The mini M&M's should be close together, they will spread out while baking. (If you don't have a scoop, roll balls in hands about 1.5" across.)
  • Bake 6 cookies to a cookies sheet at 350 for 12-14 minutes.
  • Don't overbake!
  • Let cookies cool on baking sheet a few minutes before moving to a wire rack.