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!
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
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Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
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In a large mixing bowl cream your butter and sugars until well combined. Pour in your egg and vanilla mixing to combine.
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Add your flour, pudding mix, baking soda and salt, stirring to combine.
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Add chips and m and m’s stirring to combine.
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With a medium cookie scoop, place dough 1 inch apart from each other.
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Bake for 10-12 minutes until cooked through.
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Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
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Enjoy!
Secret Ingredient To The Best M&M Cookies!
Add a few Tablespoons of vanilla pudding mix with your dry ingredients.
Give a nice stir to combine until dough forms.
Pour in your chocolate chips.
Mini or regular size M and M’s.
My kind of dough.
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.
This is how they’ll come out. Perfect! Enjoy friends!
Tips For Making The Best M&M Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. I prefer salted butter for my chocolate chip cookies.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- 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.
How To Make Perfect M&M Cookies
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!
What can i use instead of eggs? My mother is vegan and i really wanted to make them for her.
Yovani, sorry for the late reply. We have not tested this recipe without eggs so we can’t be much help. I just googled an egg substitute and found suggestions so I would say try that. Good luck! 🙂
I just made these with a few modifications. (Didn’t have all the required ingredients on hand, but just HAD to try the pudding thing.) I used turbinado sugar, instead of brown … chocolate pudding, instead of vanilla and Almond Joy pieces, instead of chocolate chips and M&MS. Oh my gosh, so yummy. I am a pudding convert! The chocolate pudding was a total success … made the cookies a pretty light brown color and added a nice chocolate undertone. I only plopped three Almond Joy pieces on each cookie, after scooping them on the tray, so the added chocolate pudding flavor was probably needed. Crispy edges with chewy centers. So yummy, will make again (with proper ingreds)!
Missy, thanks for sharing!!
What am I doing wrong!? I’ve made these cookies twice and neither time did they turn out like yours! This first time they were too dry and the second time they are small and not as pretty. Help please!
I made these yesterday and I am amking them again today. Wow! They are awesome!
Thank you for sharing Lesa!
Tried these and mt cookies came out super flat!
Megan, curious if you live in high altitude?
Going to the store NOW!!!! these cookies look soooooo GOOD!!!! I love anything sweet and I just woke up with the idea to make these cookies, started researching recipies and I fell in love with this one!! Think i want to add some white chocolate chips as well!!!!
I just made these and I’m not sure what I did different, but they did not turn out all that great. The dough was very crumbly and didn’t flatten out after baking. The final cookie is pretty, but a bit dry.
I wad wondering how much butter do I use is it 1/2 c or 1 1/2 cups
I had really high hopes for these cookies. However when I put these in the over, to my disappointment, the cookies stayed in their round balls. They didn’t look like cookies. Just like round blobs. I then had to press down the burning cookies with my hands.
Second time making them. They are great. I double the mix but not the chips and Ms. And they are just right.
I’ve tried making these twice, and they are delicious.. But they don’t flatten out like yours do. Is there something that I am doing wrong??
Look amazing! Could you please indicate the total weight (in grams please) of 1 stick and 1/2 cup of butter? Thanks a lot!
I’ve made this twice and they taste awesome, but the batter has turned out kind of dry. The first time I thought maybe I overmeasured flour. This time I’m not sure what I did! Any suggestions? I cream the room temp butter for 5 min and it looks great after egg and vanilla, but by the time I add dry ingredients, it’s pretty tough. Yummy, but tough.
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Great recipe, thank you for sharing. I made the cookies last night and they turned out fabulous, I brought 2 into work to indulge in later on. Only changes I made were omitting the chocolate chips and I added a splash of milk because my dough was not sticking. I cooked them for 11 minutes and they came out beautiful. Enjoy! 🙂
Hi. I live in Idaho and have trouble baking cookies-they are puffy when they go in the oven but flat as can be when they come out. Is there a high altitude version??
Hey! I am about to attempt to make a batch of these cookies. My dad went to the store and accidentally bought cook-and-serve pudding instead of instant pudding. Will that completely mess up the recipe?
Thank you! (:
Great taste, but too many chocolate chips and M&Ms….couldn’t mix them all into the dough. Mine didn’t flatten out either like pictured – they kept the shape of the cookie scoop.
I made these last night, I am probably not like most people but I felt like these had way too many chocolate chips and m&m’s in them. I couldn’t get them all to mix into my cookie dough. I taste way more chocolate that cookie. I will defiantly cut back next time I make them.
Wow, these are perfect! Thanks for the recipe.
Just made these, mine were a little plumper than your final product and I had to bake them for 20 minutes, but they turned out AMAZING!!!! It did seem like the dough could have used more wet ingredients, I had a tough time getting the chips and m&ms to mix in, but again I dont care because they were the drop cookie I have ever made!!!
Can you use the dough to make a cookie cake?
I made these cookies today and they are absolutely delicious! The perfect cookie texture and lots of chocolate! Yum! I found this recipe on Pinterest. Thanks for sharing!!
Mine did not flatten out! What did I do wrong:(
I have made these cookies like 10 times! I am in love with this recipe. I cannot get enough of them. Def. my favorite cookie recipe :))) Thank you!
These cookies are amazing!! I can’t stop baking them and they disappear in a day or two. If your dough ends up crumbly its a possibility you are scooping the flour instead of spooning it loosely into the measuring cup. This causes the flour to pack down and ends up putting too much flour in the dough. If this isn’t the problem then I would suggest putting a couple tablespoons less flour.
I made these today and they were the best cookies ever.
I made this dough, added a tablespoon of cinnamon, used cinnamon chips instead of the mini-chips and M&Ms, and sprinkled the tops with cinnamon sugar. So good!
That sounds awesome! I am going to try that too!
I made these and they’re delish! Too many M & Ms for me – next time will use only 1 cup mini MMs.
Thanks for the recipe! I made them and they were absolutely amazing! 🙂
I just made these and they turned out fabulous!! Thanks for the great recipe!!
So glad to hear it! Thanks for sharing!
Hello Jenny! Love your website.
I made these yesterday and I have to tell you they are out of this world! So delicious and the texture is amazing.
I followed your exact recipe and didn’t have a single problem. I made them side-by-side with Nestle Tollhouse cookies and yours came out beautiful compare to theirs! They kept their shape while the Tollhouse one’s kinda spread all over the place. Good job!
These are going to be my go-to recipe!
Thanks a bunch!
Sooooo glad to hear it. Mine turn out exactly as pictured too. Thanks for the feedback.
Hi Jenny! These look great! Do you think they would taste good if i put reeses pieces instead of m&ms?
Thanks!
Yes!!
I’ve made these two times in the past three days. They really are PERFECT! This will now be my go-to chocolate chip cookie recipe.
Can the perfect m and m cookies be made with a mixer? They look so delicious !
Delicious! Thank you for share your Secret with us. I love your blog. Best regards from Sao Paulo, Brasil. Cristina