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!
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
- Store leftover cookies in an airtight container for 3 days room temperature.
How To Make Perfect M&M Cookies
Equipment
- Oven
- cookie sheet
- parchment paper
- mixing bowl
- cookie scoop
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!
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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!
It’s 4oz which is about 114g
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!
Made these twice and I really enjoyed them! I love how soft they are!
These are the best M&M cookies!
Would I need to change the recipe for very high altitude?
I live in Denver and am making them now without any changes and they look terrific.
How was your end product? I live in Denver and want to make these?
Can you include the amount of butter used instead of a stick? I measure mine based on cups or grams. Thanks
Hi Mary, one stick is equal to 1/2 cup of butter 🙂
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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!
These are my favorite cookies. They are super fast to make and the are super yummy.
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 .
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!
I have made these several times and ALWAYS a hit!
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!!
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!
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!!
Made these for a work event last week and everyone loved them! So of course I had to make these again for thanksgiving tomorrow.