Double Chocolate Chunk Cookies with M&M Pieces

Table of Contents

• This Recipe is a Must-Make Because…
• How to Make the Recipe
• Substitutions
• Instant Chocolate Pudding Mix Substitute
• The Best Baking Tools for Making Cookies
• Recipe FAQs
• More Cookie Recipes to Enjoy!
• Double Chocolate Chunk M&M Cookies Recipe

This Recipe is a Must-Make Because…

• It’s an easy, no-fuss cookie recipe.
• No dough chilling required.
• Cookies stay soft and are loaded with chocolate.
• The dough holds shape and won’t spread dramatically.
• Perfect to share with friends, family, or neighbors.

These cookies were inspired by a reader question about using chocolate pudding mix instead of vanilla in a soft chocolate chip cookie recipe. The result is a rich, tender cookie studded with dark chocolate chunks and colorful M&Ms—great for seasonal colors or everyday snacking.

How to Make the Recipe

Follow these straightforward steps. You’ll want a hand mixer or stand mixer with a paddle attachment for easiest results.

1. Whisk the dry ingredients. In a medium bowl combine all-purpose flour, unsweetened cocoa powder, baking soda, and a packet (3.9 oz) of instant flavored chocolate pudding.

2. Chop the dark chocolate. Break a 4-ounce bar of dark chocolate into small chunks with a sharp knife or your hands. Set aside to fold in later.

3. Beat the wet ingredients. On medium-high speed, beat vegetable shortening with granulated sugar and light brown sugar until well combined. Add room-temperature eggs and vanilla, mixing until smooth and scraping the bowl as needed.

4. Combine wet and dry. Reduce mixer speed to low and gradually add the dry mixture until just incorporated. The dough will be thick but soft.

5. Fold in chocolate and M&Ms. Gently fold in the chopped dark chocolate and 1 cup of M&Ms with a spatula to avoid overmixing.

Use any M&M color combination you like—pastels for spring or red and green for the holidays.

6. Scoop and bake. Using a 1 1/2 tablespoon scoop (medium), drop dough onto parchment-lined baking sheets spaced about 1 1/2 inches apart. Bake at 375ºF for 8–10 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll be soft when warm.

Store at room temperature in an airtight container with a slice of bread to help keep cookies soft for up to a week.

Substitutions

Butter: You can replace vegetable shortening with unsalted butter, but the cookies will likely spread more. If you use butter, chill the dough for at least one hour before baking.

Pudding mix: The instant chocolate pudding mix adds moisture and flavor. A homemade substitute is provided below, or you may omit the pudding mix—doing so will change the texture and moisture level.

Dark chocolate: If you prefer, omit the chopped dark chocolate and rely on the M&Ms alone.

Instant Chocolate Pudding Mix Substitute

If instant chocolate pudding mix is unavailable, combine the following dry ingredients and store in an airtight container:

• 3/4 cup non-fat dry milk
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla powder
• 3/4 cup corn starch
• 1/2 cup unsweetened cocoa powder

Whisk all ingredients together and use 111 grams (about 1 1/8 cups) of this mix in place of the packaged pudding mix called for in the recipe. If any ingredients remain difficult to source, you can omit the pudding mix entirely, keeping in mind it improves moisture and flavor.