They are chewy on the inside with a little crispiness on the outside. They have the prefect ratio of chocolate chips and M&Ms. They are GINORMOUS 4 ounce cookies!!!

There is a secret ingredient I use to make these THE BEST M&M COOKIES you will ever bake. Want to guess what it is or do you already know? It is Vanilla Instant Pudding Mix! It serisouly makes these cookies turn out perfectly fluffy and chewy. They are crispy around the edges with just the right texture. I have no doubt everyone will love these!

These cookies are HUGE compared to my Mini Chocolate Chip M&M Cookies. Sometimes you just want a snack size dessert and these are the prefect mini dessert.

Every time I make these Bakery Style Chocolate Chip M&M Cookies I always save a few and I make ice cream sandwiches. The girls love to help me. We usually go with vanilla or chocolate ice cream but you can pick your favorite ice cream. Then roll the sides of the ice cream sandwich with your favorite side topping.

Some side toppings you can use are:

Sprinkles
Nuts
Cereal
Crushed candy
Crumbled cookies
Crumbled graham crackers
Crushed pretzels
Coconut flakes
Marshmallows
Chocolate chips
Brownie bits

I then use plastic wrap to warp them all up and then store them in the freezer.

How To Make Bakery Style Chocolate Chip and M&M Cookies

First, gather all your ingredients.

2 cups unsalted butter, softened (4 sticks)
2 cups light brown sugar, packed
1 cup granulated sugar
4 large eggs
4 teaspoons pure vanilla extract
5 cups all-purpose flour
1 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
2 teaspoons baking soda
1 teaspoon fine sea salt
3 cups M&M’S, plus more for adding to dough mounds
2 cups milk chocolate chips (or you can use your favorite kind)

This dough requires chilling time!!!

Next, with a handheld or stand mixer fitted with a paddle attachment combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamy and well combined, about 4 minutes.

Then add the flour, Vanilla Instant Pudding Mix (add it as a dry ingredient, do not actually make pudding), baking soda, salt, and beat on low speed until just combined, about 1 minute.

Add the M&M’S and chocolate chips and beat on low speed until just combined, about 30 seconds.

Using a food scale measure 4 ounce of dough or 1/2 cup, form approximately 21 equal-sized mounds of dough, roll into balls, and flatten slightly. Strategically place a few M&M’S on top of each mound of dough.

Place cookie mounds on a large plate/tray or baking sheet, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350°F degrees, line a baking sheet with parchment paper or a silicone baking mat.

Place dough mounds on baking sheet, spaced at least 2 inches apart. I bake 6 cookies per sheet and bake for about 15 to 18 minutes or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center, don’t over bake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Keep cookies in an airtight container at room temperature for up to 1 week.

Tips & Tricks

Store in an air tight container for 5 to 7 days.
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
If you make your cookies smaller, your baking time will be reduced.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Bakery Style Chocolate Chip and M&M

By: Tammie

March 20, 2019
21
4 hr 30 min
Print this

Ingredients

2 cups unsalted butter, softened (4 sticks)
2 cups light brown sugar, packed
1 cup granulated sugar
4 large eggs
4 teaspoons pure vanilla extract
5 cups all-purpose flour
1 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
2 teaspoons baking soda
1 teaspoon salt
3 cups M&M’S, plus more for adding to dough mounds
2 cups milk chocolate chips (you can use your favorite kind)

Directions

Step 1: This dough requires chilling time.
Step 2: In a bowl of a standing mixer fitted with the paddle attachment or a large bowl with a handheld mixer, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamy and well combined, about 4 minutes.
Step 3: Then add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding), baking soda, salt, and beat on low speed until just combined, about 1 minute.
Step 4: Add the M&M’S and chocolate chips, and beat on low speed until just combined, about 30 seconds.
Step 5: Using a food scale measure 4 ounce of dough or 1/2 cup, form approximately 21 equal-sized mounds of dough, roll into balls, and flatten slightly. Strategically place a few M&M’S on top of each mound of dough.
Step 6: Place cookie mounds on a large plate/tray or baking sheet, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Step 7: Preheat oven to 350°F degrees, line a baking sheet with parchment paper or a silicone baking mat.
Step 8: Place dough mounds on baking sheet, spaced at least 2 inches apart. I bake 6 cookies per sheet and bake for about 15 to 18 minutes or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center, don’t over bake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
Step 9: Keep cookies in an airtight container at room temperature for up to 1 week.
Step 10: NOTES: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.