Mint Chocolate M&M Cookies are an easy, festive Christmas cookie made extra-soft with a secret ingredient—instant pudding mix. They’re perfect for holiday cookie exchanges, parties, or gifting.
Are you ready to start baking Christmas cookies? I’ve been making holiday treats for weeks and it’s been a delicious ride. These Mint Chocolate M&M Cookies are a standout — chocolatey, soft in the center, slightly chewy at the edges, and full of minty color from the Mint M&M’s.
Full disclosure: I love holiday baking, even if the extra butter and sugar mean I’ll be squeezing into my winter clothes a bit tighter. But cookies like these are worth it. They feel festive, bake quickly, and are wonderfully satisfying with a cup of coffee or a glass of milk.
Mint Chocolate M&M Cookies Secret Ingredient
The secret to these cookies is a box of chocolate instant pudding mix. Adding dry pudding mix to cookie dough keeps them exceptionally soft and tender while boosting chocolate flavor. I adapted these from a peppermint bark pudding cookie base and swapped in Mint M&M’s for a fun holiday twist. The result is a cookie with a lightly crisp edge, a soft, chewy center, and bursts of mint-chocolate candy throughout.
If you want a stronger mint flavor, you can add a half-teaspoon of peppermint extract in place of some of the vanilla, but the Mint M&M’s themselves provide a pleasant minty note that’s balanced with chocolate.
Freezer-Friendly and Great for Cookie Swaps
These cookies are ideal for baking ahead. They freeze well either baked or as scooped dough. To freeze baked cookies, cool completely and store in an airtight container with parchment between layers for up to 3 months. To freeze dough, scoop into two-tablespoon portions onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
I like to make a big batch, enjoy a couple fresh, and pop the rest in the freezer to grab later. They travel nicely for cookie swaps and hold up well on a holiday platter without losing texture.
Other holiday baking ideas
Try these other seasonal recipes: Eggnog Sugar Cookie Bars, Rolo Pretzel Turtles, Salted Caramel Ritz Cracker Cookies, Peppermint Bark Chocolate Pudding Cookies, and Cranberry Eggnog Biscotti.
Mint Chocolate M&M Cookies
Ingredients
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 package (about 3.4 oz) chocolate instant pudding mix, dry
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2¼ cups all-purpose unbleached flour
- 1½ cups Mint Chocolate M&M’s
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until smooth, about 1 minute.
- Add the chocolate instant pudding mix and mix until incorporated.
- Beat in the eggs and vanilla until combined.
- Add the baking soda and flour and mix until a soft dough forms.
- Fold in the Mint M&M’s gently, trying not to crush them.
- Drop rounded 2-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 8–10 minutes. The edges should be set while the centers remain soft; they will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Enjoy! Store in an airtight container for up to one week or freeze for longer storage.
Nutrition
Calories: 199 kcal | Carbohydrates: 27 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 6 g | Sugar: 17 g
Tips & Notes
- For a slightly stronger mint flavor, substitute ½ teaspoon vanilla with ½ teaspoon peppermint extract.
- To prevent M&M’s from bleeding color into the dough, fold them in at the end and avoid overmixing.
- If baking from frozen dough, add 1–2 minutes to the bake time and watch the cookies closely.
