M&M Subway Cookies
When my girls were little, a trip to Subway was never complete without picking up a pack of cookies. They were always the highlight of the visit! We'd barely make it back to the car before someone was asking if they could have one. Soft and chewy with those lightly crisp edges, they were impossible to resist.
After trying more chocolate chip cookie recipes than I can count over the years, I think these homemade M&M Subway Cookies come incredibly close to the real thing. They have everything you want in a Subway-style cookie - crispy on the outside, soft and chewy in the middle, with plenty of chocolate chips and crunchy M&M's in every bite.
They're perfect for lunchboxes, weekend baking, birthday parties or keeping a batch of cookie dough in the freezer for those afternoon cookie cravings. If you love my M&M Cookie Bars, I think you're going to love these too.
Other Cookie Recipes You Might Enjoy
If you love these homemade M&M Subway Cookies, you might also enjoy:
Why You'll Love This Recipe
Soft and chewy Subway-style cookies.
Crisp golden edges with soft centres.
Packed with colourful M&M's and chocolate chips.
Perfect for lunchboxes, parties and bake sales.
Freezer-friendly dough for fresh cookies anytime.
Top Tips:
Cream the butter and sugars for the full 5 minutes. This gives the cookies a lighter texture.
Save a handful of M&M's and chocolate chips to press into the tops before baking for that classic bakery look.
The cookies will look slightly underbaked in the centre when you remove them from the oven, that's exactly what you want.
Allow them to cool completely on the baking tray before moving them. They'll continue cooking from the residual heat and become perfectly chewy.
Double the recipe and freeze half the dough for freshly baked cookies whenever the craving strikes.
Frequently Asked Questions
Why do I need to chill the cookie dough?
Chilling the dough helps stop the cookies from spreading too much while baking, giving you thicker, chewier Subway-style cookies.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 5 days before baking.
Can I freeze the cookie dough?
Absolutely. Freeze either individual cookie dough balls or a whole log of dough for up to 3 months.
Why is there pudding mix in the recipe?
Instant vanilla pudding mix is the secret ingredient that gives these cookies their incredibly soft, chewy texture and helps keep them fresh for longer.
Can I use only M&M's without chocolate chips?
Yes, although the chocolate chips make the cookies extra rich and gooey. I highly recommend using both if you can.
Storage
Store the baked cookies in an airtight container in the fridge or at room temperature for up to 1 week.
For the freshest texture, warm a cookie in the microwave for 10-15 seconds before serving.
Freezing
Freeze the Cookie Dough
Roll the dough into balls and place onto a baking tray. Freeze for one hour before transferring to a freezer-safe container or snap-lock bag.
Bake directly from frozen, adding an extra 2-3 minutes to the baking time.
Alternatively, roll the dough into a log, wrap well and freeze. Slice into 2cm rounds whenever you'd like freshly baked cookies.
Freeze for up to 3 months.
Freeze the Baked Cookies
Allow the cookies to cool completely before freezing in an airtight container for up to 3 months.
Variations
Use peanut, crispy or brownie M&M's.
Swap some of the M&M's for Smarties.
Add chopped white chocolate.
Add macadamias or pecans for extra crunch.
Use festive coloured M&M's for Christmas, Easter, Halloween or birthdays.
Stir through mini marshmallows for an extra fun cookie.
M&M Subway Cookies
Bake soft and chewy M&M Subway Cookies at home with crisp golden edges, gooey centres and plenty of chocolate chips. Easy freezer-friendly recipe.
Ingredients
- 125g unsalted butter, softened
- ½ cup (115g) caster sugar
- ½ cup (100g) brown sugar, lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1⅓ cups (200g) plain flour, sifted
- 3 tablespoons (30g) instant vanilla pudding mix
- ½ teaspoon bi-carb soda
- Pinch of salt
- 1 cup (180g) M&M's, plus extra for decorating
- 1 cup (180g) chocolate chips (I like to use a combination of milk, white and chopped chocolate for extra chocolatey goodness.)
Instructions
- Preheat the oven to 160°C fan-forced (180°C conventional). Line two large baking trays with baking paper.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter, caster sugar and brown sugar on medium-high speed for about 5 minutes, or until pale, light and fluffy.
- Add the egg and vanilla extract and beat until well combined.
- Sift in the plain flour, vanilla pudding mix, bi-carb soda and salt. Add the M&M's and chocolate chips and mix on low speed until combined, taking care not to overmix.
- Refrigerate the dough for 15-30 minutes. Chilling the dough helps prevent the cookies from spreading too much and creates a thicker, chewier cookie.
- Using a heaped teaspoon (or a 1 tablespoon cookie scoop if you have one), scoop portions of dough and gently roll into balls. Place onto the prepared baking trays, leaving enough room for the cookies to spread slightly. Press a few extra M&M's and chocolate chips into the tops for a bakery-style finish.
- Bake for 10–12 minutes, or until the edges are lightly golden. The cookies will continue to set as they cool on the tray, giving them their signature soft and chewy texture.
- Leave the cookies to cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
Top Tips:
- Chill the dough: Refrigerating the dough for 15 minutes helps create thicker, chewier cookies and prevents them from spreading too much.
- Don't overbake: Remove the cookies when they are lightly golden. They'll continue to cook on the tray, giving you soft, chewy centres.
- Decorate before baking: Press a few extra M&M's and chocolate chips into the tops for that classic bakery-style finish.
- Make them perfectly round: While the cookies are still warm, gently swirl a large round cookie cutter or glass around each cookie to create a neat, even shape.
- Freeze for later: Make a double batch and freeze half the dough so fresh homemade cookies are always just minutes away.
Storage
Store the cookies in an airtight container in the fridge or at room temperature for up to 1 week.
Freezing
To Freeze the Cookie Dough
- Roll the dough into balls and place them on a lined baking tray.
- Freeze for 1 hour, then transfer to a freezer-safe container or snap-lock bag.
- Freeze for up to 3 months.
- Bake straight from frozen, adding an extra 2–3 minutes to the baking time.
- Alternatively, roll the dough into a log, wrap well in baking paper and plastic wrap, then freeze. Slice into approximately 2cm rounds whenever you're ready to bake.
To Freeze the Baked Cookies
- Allow the cookies to cool completely before storing them in a freezer-safe container for up to 3 months.
- Thaw at room temperature or warm in the microwave for 10–15 seconds before serving.
Nutrition Facts
Calories
137Fat
7 gSat. Fat
4 gCarbs
20 gFiber
0 gNet carbs
20 gSugar
13 gProtein
1 gSodium
19 mgCholesterol
16 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
