How To Make Perfect M&M Cookies

5 from 26 votes

Learn How To Make Perfect M&M Cookies! These really are the best chocolate chip cookies and I simply can’t wait to share them with you!

The Best M&M Cookies

Are you ready for the best m and m cookies recipe? I’ve been making these M and M cookies for years now and they are ALWAYS a hit. In fact, I’m making a batch today for some neighbor gifts!

What defines a perfect cookie to you? It’s quite different for everyone I imagine. For me, the cookie has to be soft and chewy but crispy around the edges with just the right texture. This cookie that I’ve developed has all of those things which is why this recipe is titled How To Make Perfect M&M Cookies 🙂

Try my Chocolate Malted Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration!

adding flour to mixing bowl for Best M&M Cookies

What You’ll Need

  • salted butter, softened– For most of my recipes I use salted butter, but unsalted is just fine here too.
  • granulated sugar– This fine sugar brings the sweet to the cookies.
  • light brown sugar– The light brown sugar also brings the sweetness to the cookies.
  • large egg– For consistency use large eggs for your baking.
  • pure vanilla extract– For best tasting results use pure vanilla extract.
  • all-purpose flour– Flour is the main dry ingredient for the cookies.
  • kosher salt- This coarse salt is commonly used in cooking and baking. Find it near the table salt.
  • baking soda– Baking soda helps the cookies rise during baking.
  • mini chocolate chips– Mini chips can be found in the baking section near the other chocolate chips.
  • mini M&M’s– Find the mini M&M’s near the candy section in most grocery stores. Regular size are fine too if you can’t find the mini.

How To Make The Best M&M Cookies

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. In a large mixing bowl cream your butter and sugars until well combined. Pour in your egg and vanilla mixing to combine.
  3. Add your flour, pudding mix, baking soda and salt, stirring to combine.
  4. Add chips and m and m’s stirring to combine.
  5. With a medium cookie scoop, place dough 1 inch apart from each other.
  6. Bake for 10-12 minutes until cooked through.
  7. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
  8. Enjoy!

vanilla pudding added for Best M&M Cookies

Secret Ingredient To The Best M&M Cookies!

Add a few Tablespoons of vanilla pudding mix with your dry ingredients.

Best M&M Cookies

Give a nice stir to combine until dough forms.

chocolate chips in mixing bowl for The Best Chocolate Chip Cookies

Pour in your chocolate chips.

M and M Cookies

Mini or regular size M and M’s.

cookie dough for M and M Cookies

My kind of dough.

cookie dough scooped on baking sheet for The Best Chocolate Chip Cookies

Do not press the cookie dough before baking. Leave just like this. UPDATE:  If your cookies don’t flatten after baking as my photo shows below, try pressing the cookie dough to about a 1/2″ thickness before you bake.

baked The Best Chocolate Chip Cookies

This is how they’ll come out. Perfect! Enjoy friends!

The Best Chocolate Chip Cookies

Tips For Making The Best M&M Cookies

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine. I prefer salted butter for my chocolate chip cookies.
  4. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  5. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  6. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  7. Let cookies cool completely before storing in containers. This will keep their crispness

How To Serve

Serve cookies for any occasion where cookies are needed. They make the perfect sweet treat. Great for gifting to neighbors and even bake sales.

How To Store Leftovers

Store any leftover cookies in an airtight container for up to 3 days.

5 from 26 votes

How To Make Perfect M&M Cookies

Theses are the Perfect M&M Cookies! I like to call these my no-fail cookie recipe, they come out perfect every single time.
Course: Dessert
Cuisine: American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Calories: 81kcal
Author: Jenny
Cost: $15
Print Pin

Equipment

  • Oven
  • cookie sheet
  • parchment paper
  • mixing bowl
  • cookie scoop
  • measuring cups
  • measuring spoons
  • mixing spoons

Ingredients

  • 1 stick unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1-1/2 cups all purpose Gold Medal Flour
  • 3 tablespoons Instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup mini chocolate chips
  • 1 or 1-1/2 cups Mini M and M's

Instructions

  • Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  • In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m's stirring to combine.
  • With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Video

Nutrition

Calories: 81kcal | Carbohydrates: 16g | Fat: 1g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 11mg | Sugar: 13g | Vitamin A: 25IU | Calcium: 11mg | Iron: 0.3mg
Keywords: best chocolate chip cookie recipe, best m and m cookies, best m&m cookies

photo collage of m&m cookies

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483 Responses
  1. Jade

    5 stars
    Vegans: I just made this with plant butter, and flaxseed ‘eggs’. They turned out really well. And instant vanilla pudding mix is actually vegan, so no worries there.

    I use to make the original M&M recipe until I came across your recipe. It has been my go-to for years, until I went totally vegan 2 years ago. But today, I decided, why not just try to sub a few items for plant based option. So happy this turned out well. So anyone either plant based, or have an allergy to eggs, you can still make this recipe with a few substitutes.

    And to anyone wondering if I just made this into a ‘healthy cookie’, no… plant based butter still has unsaturated fat, as well as there is still sugar and white flour. So this is just a nice treat. And what a nice treat it is. Thank you for posting.

  2. Lydia

    5 stars
    I swear I’ve been making this recipe for almost a decade! One of my all time favorite recipe repeaters!

      1. Jenny

        I would freeze the dough in scoops, in an airtight Ziplock. I haven’t done it, but as long as you thaw to room temp, you should be just fine.

  3. Nikole

    5 stars
    These are my daughter’s absolute favorite cookie to bake. She has made them countless times, including as her “favorite” cookie for 4-H one year. This is the go-to recipe for whenever we need to bring cookies or a dessert to an event. She lost her printed copy of the recipe, but I knew exactly what to search for to find it. She is now in the kitchen baking for the FBLA banquet tonight.

  4. Liz

    I’ve made these cookies a few times and we always love them. I’m trying to figure out how you get 24 cookies. The dough always seems like such a small amount, and I need to make my cookies pretty small to get 23/24. I always weight my ingredients and chill tbe dough. The only difference I make is that I never have mini m&ms, so I use 1 cup of regular, but that shouldn’t affect the dough size before adding them in. Did you double the recipe and make larger cookies when you took photos? I’m stumped! 🙂

    1. Jenny

      Hi Liz, depending on the cookie scoop you use, it may vary. I often times will double the recipe to have more cookies 🙂

      1. Liz

        Thanks for responding! I am somehow jsut seeing it now! How many ounces do you make your cookies using 1 batch of this recipe to get 24 cookies? I will weigh my dough to see!

  5. Lynn

    5 stars
    These cookies are the best!!! I have always struggled to make cookies but these are a game changer. Excellent recipe. Thank you for sharing.

  6. Gloria

    5 stars
    Excellent cookie. I only used 1 cup of mini m&ms and that was almost too many. I will definitely make them again.

  7. Laura K

    Hi, this recipe sounds amazing and I can’t wait to make it! Quick question – does the pudding mix have to be instant, or is the cook and serve pudding mix fine to use too? Thanks!

  8. Umaima

    I like your Chocolate Malted Cookies and It’s correct that the cookie has to be soft and chewy but crispy around the edges with just the right texture. I will try your recipe.

  9. Aditi Bhardwaj

    5 stars
    My children love cookies so, I tried your one and they liked it so much. Even I also personally liked the recipe.

  10. Kristine

    5 stars
    I am a HUGE fan of this recipe. It’s my go-to and I always receive compliments when I bring them to parties! I have a question however – they never flatten out when I make them and instead puff up. Any suggestions?

  11. Mel T

    5 stars
    I’m a home baker and bake lots of cookies regularly. I’ve made these cookies four times already in the past week for Christmas to give away to friends, family and neighbors. Everyone raves about how delicious they are!! I use a small cookie scooper and also put some tiny m & ms on top right after I remove them from the oven. I use the small m &ms that are availabe during Christmas in red and green colors. I like to make my cookies into nibblers. This recipe is so amaazing. I never knew pudding could taste so good in a cookie!! Thank you for sharing this recipe!!! This cookie will definitely be added to my usual cookie menu.

    1. Cherrie

      5 stars
      Making these with mint M&Ms for Xmas for the second year in a row. They turn out great and everyone raves about them! Thank you for this fabulous recipe!

  12. Tiffany

    5 stars
    I’ve made These twice in one week! They are delicious! Perfect color and texture! The dough was so good I was tempted to eat it and skip the cookies! They came out perfectly soft and yummy!

  13. Katie

    5 stars
    These are SO good! I’ve been making them for years and they never disappoint. I went to make them this past weekend and had all the ingredients except mini m&ms, so I used chopped peanut butter cups instead as I had them on hand. They are delicious!

  14. Viktoria

    It’s says to use unsted butter, but you said you like using salted butter does it matter which one I use ?

  15. RK

    I’d like to try this recipe out as it looks delicious! Could you specify the equivalent of one stick butter in grams though?
    I read one of the reviews where it’s mentioned one stick is equal to 1/2 cup butter but will be great to know in grams for more accuracy. Thanks!

  16. RK

    I’d like to try this recipe out as it looks delicious! Could you specify the equivalent of one stick butter in grams though?
    I read one of the reviews where it’s mentioned one stick is equal to 1/2 cup butter but will be great to know in grams for more accuracy as where I live the butter is sold/labeled in grams. Thanks!

  17. Mary

    Can you include the amount of butter used instead of a stick? I measure mine based on cups or grams. Thanks

  18. Pamela T Davis

    5 stars
    One additional comment, I’ll made double the recipe and keep the dough in individual cookie formed shape in my refrigerator to have it ready to go for Anytime we want cookies ! The best recipe ever!

    1. Pamela T Davis

      5 stars
      This is my go to cookie recipe everytime!!! I add reese’s peanut butter chips as the well and everyone loves them!! For Christmas I give out the cookie dough to relatives on Xmas Eve so they can bake them for Santa! The absolute best recipe!!
      I don’t add the salt .

  19. Jess

    These are the best cookies! I bake them often and they’re always a hit!
    Occasionally I change up the stuff inside. I’ve switched to white chocolate chips and candy corn around Halloween, and that’s been the crowd favourite!

  20. Angela

    5 stars
    I am gluten free so I made the recipe exactly how it says and substituted a 1:1 gluten free all purpose flour and they turned out perfectly!! My new favorite M&M cookie recipe. My whole family loved them. Thank you!!

  21. Charity

    These are amazing! My family loves them! I’ve made them twice the regular way. And the next time I put a little less flour & added a couple tbsp of cocoa power to the flour(to make double chocolate cookies) & they were amazing!!
    I just made some regular ones now with only chocolate chips (already used up all the m&ms lol) and i sprinkled some coarse sea salt to the tops before i put them in the oven. And omg!! I think these are the BEST ones yet!! Thank you so much for sharing your recipes!

  22. Makenzie Evans

    5 stars
    These are always my GO TO cookie to bake!!! Love them so much. The key is to take them out at 10 minutes, even though they look like dough still! Letting them sit on the pan for another 10 minutes makes for the PERFECT cookie!!

  23. Lori

    5 stars
    Made these for a work event last week and everyone loved them! So of course I had to make these again for thanksgiving tomorrow.

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