Whenever we’ve made cookies with M&M’s in the past, we’ve usually just dropped some into regular chocolate chip dough and called it a day. Who knew there was a better way? Chew Out Loud shows us the light with this recipe for chewy, chocolatey, best-ever M&M Chocolate Chip Cookies.

You’ll Need:

– 4 1/2 cups all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon salt
– 2 cups salted butter, softened to room temperature
– 1 1/2 cups brown sugar, loosely packed
– Two 3.4 ounce packages instant vanilla pudding
– 4 large eggs
– 1 tablespoon vanilla extract
– 2 cups semisweet chocolate chips
– 2 cups M&M’s

How To:

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, baking soda and salt together. Set aside.
  3. In the bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy.
  4. Add the packages of pudding mix and beat until incorporated.
  5. Add the eggs and vanilla, blending well.
  6. Slowly add in the flour mixture as you use your mixer’s dough hook attachment to fold the dry and wet ingredients together until just fully incorporated.
  7. Add in the chocolate chips and M&M’s, mixing into the dough with a wooden spoon or clean hands.
  8. Cover tightly and chill in fridge for 30 minutes to 1 hour. You can also freeze it at this point for later use.
  9. Form 1 inch balls of dough and place them on the baking sheet.
  10. Bake about 8 minutes, until the edges look golden brown. Cookies may seem slightly underdone, but they will firm up while cooling. Don’t over bake!
  11. Cool on the baking sheet for about 10 minutes, then remove the cookies to a wire rack to finish cooling.

The end result here has all the color of these melt-in-your-mouth candies and all the taste of the best chocolate chip cookies. Perfect! How do you like to dress-up your cookies? What are your favorite candies to incorporate into your baking?