How To Make Perfect M&M Cookies

5 from 8 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!

m&m Cookies

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!

Best M&M Cookies

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!

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.

The Best Chocolate Chip Cookies

Pour in your chocolate chips.

M and M Cookies

Mini or regular size M and M’s.

M and M Cookies

My kind of dough.

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.

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.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  8. Let cookies cool completely before storing in containers. This will keep their crispness
  9. Store leftover cookies in an airtight container for 3 days room temperature.
5 from 8 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 mins
Cook Time 12 mins
Total Time 22 mins
Servings: 24 cookies
Calories: 81kcal
Author: Jenny
Cost: $8
Print Pin Rate


  • Oven


  • 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


  • 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!



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

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m&m cookies

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438 Responses
  1. 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!!

  2. 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!

  3. 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!!

  4. Maggie

    5 stars
    I made these last week and they were a big hit at the office! I love that they were not time-consuming to make but yet look like you put a lot of effort towards them, much like a lot of these recipes. Not to mention they are perfectly soft and delicious! I look forward to making these again soon.

  5. Dana

    I made your cookies yesterday and the dough was very crumbly and the cookies did not flatten out like yours. I’m not sure what I did wrong they tasted wonderful but I was going to try and make them again this weekend. Is there any helpful hints you may can help me with these? Thank you so much.

  6. Michele Victor

    Do these freeze well? I’m baking ahead for Christmas but Im afraid to make these in case the colors bleed when they thaw. Hoping you know!

  7. Lauren

    I made this dough as the recipe was written before reading reviews. That was a mistake (especially since I was trying to bake with my 2 year old haha) My dough was WAY too crumbly like others said, way too many chocolate chips/m&Ms. So I made another batch of just the dough and this time used only 1 cup of flour. (So for a double recipe I ended up using 2.5 cups flour .) Came out perfect like the photo. I would definitely make these again but not without the changes.

  8. Nicole

    Wowwww!!! I have used this recipe probably 10 times since I saw it here, and it’s wonderful, amazing, and delicious! Although…. this is the first time I’ve realized that I should have been using the powder of vanilla pudding, and not actual vanilla pudding…? I’ve been putting in the already made pudding every time!
    Can’t wait to make it correctly this time.. great recipe 🙂

  9. Linn

    This recipe was interesting so I tried it! The ratio of ingredients made for a crumbly dough ? Not sure what the amount for butter and eggs -flour was though out. But anyway .. I used the recipe again , cause I wanted to try the pudding mix idea. I re-did it and changed the amount of eggs, flour, butter to resemble a more realistic cookie dough and it worked great ! Also added baking powder !

  10. Camila

    Hey! I really want to know if instead of purpose flour i can use regular flour? because in the country i live there is none of that

  11. Laurel

    I make tons of chocolate chip cookies. This is BY FAR the best recipe I’ve ever made. Perfect dough (which I do eat, despite the raw eggs) and perfect cookies. Genius recipe. Thank you!!

  12. Nicole Hammond

    This recipe is very similar to one I pinned off Pinteres a few years ago!! It’s soooooo amazingly good!!! Secret ingredient is the same (pudding)! I use 3/4 cup brown sugar and 1/4 white sugar, instead of half and half. I also form very large scoops, press down with more m&ms on top, and refrigerate dough balls for at least 2 hours!! Then I bake for about 11 minutes! Oh, and I always add 1 overflowing teaspoon of good vanilla!!

  13. Jen

    For some reason it was very dry. only added 1c of the flour and had to add a tablespoon of water or so. I reread the recipe few times to make sure wasn’t missing anythin. hey the husband and kids will still eat them. no loss here

  14. I LOVED this recipe. They came out perfect. The recipe and directions were spot on. My new go to cookie recipe for chocolate chip and m&m cookies. Thank you

  15. Tara

    This is a great recipe but i just dont have pudding mix…is the measurements and recipe still good to go if i just subtract the puddibg mix? I want to make these so bad

  16. Myrna

    I followed recipe , as stated, without adding the chocolate bits. I also chilled the dough for 15 min, and after placing the balls onto the cookie sheet, I added 2-3 more m&m’s on the top of each. THese cookies came out just as pictured and definitely NOT FLAT. They look amazing! I must try the vanilla pudding secret next time I bake chocolate chip cookies. Made these cookies for a baby shower, to go along with 5 other different kinds, and I know these will be the first to go…..thank you for such a great recipe…..

  17. Nancy

    Hi Jenny,

    Your recipes are DELICIOUS and I LOVE your blog. My go to cookie recipe is your “Perfect M&M Cookies”. Can this recipe be doubled? Also, would I be able to freeze the scoops of dough to bake at a later time? Thanks!

  18. Ali

    I love these but… the texture is sorta weird. After just a little bit theyes go pure crunchy. That’s not quite the right word. To hard maybe. They are perfectly baked at the beginning! Any suggestions on what I can add to keep them softer?

  19. Hi!

    I can not say enough good things about these cookies.

    I’ve made them for bake sales, class presentations, family parties, and friends and family. They are absolutely delicious, and I make them at least once a week!

    Thanks for sharing this awesome recipe!!

  20. Jessica

    I’ve made these twice now (in the last week) once with 1.5 cups of mini m&ms and once with just 1 cup. One and a half cups was definitely too many and 1 is the perfect amount. I found my mini m&ms from Target. Aside from that, these have for sure become my go-to chocolate chip cookie recipe from here on out. My niece doesn’t even like chocolate and she’s obsessed with these. They’re SO good. Perfect in every way. I don’t know how the pudding mix makes a difference but it really does, you should make them ASAP!

  21. Debbi

    I made these cookies this afternoon. They turned out beautiful. I did make one change because of previous posts. I reduced my mini m&m’s to 3/4Cup. I baked them for 10 minutes and let them cool on the baking sheet for 10 minutes. They are delicious…thank you!

  22. Brittney B

    I’ve made this cookie recipe a few times and it normally turn out different every time. They taste great though. My only complaint is they turn out flat, what am I doing wrong?

  23. Made these this weekend but the dough turned out very thick! Had to add a splash of milk and they were still thick and didn’t spread much during baking. They still tasted incredible though!

  24. Christine

    I just made these cookies and they didn’t come out big and flat like yours. I did the same size balls. I even tried pressing them down a bit and it still did nothing. Have any idea on how to get them to be flatter?

  25. Aimee

    I made these yesterday and recieved so many compliments. That was my first time using instant vanilla pudding mix and i will continue doing so. The cookies were chewy and perfect! The only thing is although i LOVE chocolate, i found the chocolate chip and m&m ratio to be a bit much. Next time i will use 1/2c for both. Other than that, thanks for this recipe!!

  26. Confused

    Why would you do that?! Really. I’d like to know. Do you have an alternative?

  27. Estelle Stone


    The batter in these cookies was delicious, however, my cookies came out extremely flat. 🙁

    Was there supposed to be baking POWDER in them? I wonder if that is why they did not rise?

    Thank you!

  28. Raquel

    These cookies are so good! Thanks for sharing this recipe along with your secret. These cookies taste like they came from a bakery and not overly sweet.

  29. Sylwia

    Cookies looks amazing 🙂 I want to make them for my little daughter but I am not sure if your measures are british or american (guess american but I am not sure). I am from Poland and I want to convert measures to understandable for me 🙂 Thank you very much for help

  30. Bryce

    Has anyone actually made these? I see a lot of ‘these look great’ comments but man.. Horrible results when I tried. Brutal. Paper thin. Ah well on to the next recipe!

    1. Estelle Stone

      Yes, I had the same results! Paper thin. I think there needed to be more flour and some baking POWDER in there to make it rise. I am tired of finding great looking recipes only to find out that they are inconsistent. 🙁

  31. Jessica

    I love these cookies and so does everyone that tries them!! I’m always getting requests to make them. My one question is, have you ever tried or have a recipe for making these into a cookie cake?

  32. Natalie

    After reading comments about crumbly dough and too much chocolate, I was hesitant to try these cookies, but I’m so glad I did. I made theme exactly as the recipe states, and they came out perfectly! I did use my Kitchenaid instead mixing by hand, but everything else was the same. The whole family declared them a hit!

  33. Jordan

    I remembered seeing this recipe today at the store when I passed by the aisle with pudding. I grabbed it and gave these a shot. I now have one happy husband thanks to you! Delicious! Thank you for an easy and tasty recipe.

  34. Jo

    I’m in Australia and the BUTTER here comes in all different sizes. Can you let me know in GRAMS how much butter is needed for this recipe? Thanks so much

  35. Anna

    Great recipe! I made it today (doubled the recipe) and it turned out exactly as you said. Very chewy–great milk cookies! Thanks so much (:

  36. Jillian

    I made this cookies tonight and I followed your recipe to a T and they came out terrible. They didn’t spread and are very very far from soft.
    When you say “one stick of butter” I’m assuming that’s 1/2 cup of butter, correct?

  37. Taylor

    i just tried these and my dough was so powdery! I followed the recipe to a t and even was short a little flour! I’m not sure what could have gone wrong, but my dough would not stay together! Suggestions?

  38. Nancy

    I made these last night and just like some of the comments read…the dough was crumbly. But I went ahead and made the first batch and was so pleased! Just stick with the recipe…. But I really think the pudding is genius!

  39. Catina Unruh

    I’ve made these cookies 3 times and they are the BEST! However I did cut the m&ms down to just 1/2 cup and I used the normal sized m&ms and gave them a rough chop (my store was out of the mini)and I used the cheesecake flavored pudding mix since I already had some in the pantry. These are perfect! Thank you for the amazing recipe!!

  40. Sarah

    Any recommendations for high altitude? I’m having trouble finding a good cookie recipe that always turns out. I live in Flagstaff, AZ (7000 ft)

  41. Hello! I can’t wait to try these amazing looking cookies! I would like to clarify however the amount of butter used, do you use 1 stick only or 1&1/2 sticks? Thanks for sharing the pudding idea, I have never tried that & am very excited to bake these up!

  42. I was excited to discover this website. I want to to thank
    you for ones time for this particularly fantastic
    read!! I definitely liked every bit of it and i also have
    you book-marked to see new information in your web site.

  43. Julie

    I came across this recipe today and whipped them up immediately with my sons. I have never heard of putting pudding mix into the batter but I am a total convert! These are the best MM cookies I have ever had. I will never skip the pudding again!

  44. Katherine

    I used a Tablespoon sized cookie scoop but my cookies look small compared to yours and they didn’t flatten. What size scoop did you use? Love the recipe and they taste divine.

  45. erica

    hi! i was wondering if you could tell me which steps are mixed with a mixer, and which are mixed with a spoon? And if a hand mixer would suffice? sometimes those steps aren’t always clear and my dough NEVER looks like that! 😛 it’s always creamy and thick, like pudding–I guess you could say. Thanks in advance!

  46. Pam

    These are so yummy and the perfect amount for a get-together with friends! My son loves to make them with me. We made some last night for an event that was canceled ….in hopes of not eating all of them at once (thought I certainly could!), I wondered if you’ve ever frozen them?

  47. Mary kennedy

    I was unsure of these because the dough was so crumbly. So, I added a splash of water to the dough so that it would hold together. I will try again, very tasty and tender cookie.

  48. Virginia

    So the PERFECT cookie has yet one more processed ingredient in it? And really…you thought the world needed another M&M chocolate cookie…or maybe really you thought Pinterest did.

    1. erica

      or maybe you thought you needed internet fame? do you go to every blog and do this? Every baker is different. maybe you shouldn’t be looking up M&M cookie recipes if it’s an issue for you to see

  49. Lauren

    Thank you SO much for my go-to cookie recipe. Made some minor changes: I do 1 teaspoon baking powder and 1/2 teaspoon soda, use sweet cream butter, omit the salt, and press down on the cookie dough balls. They turn out to be the perfect soft & chewy cookie. It’s so easy to change up – I’ve done chocolate chip/toffee cookies, double chocolate cookies, and white chocolate chip cinnamon walnut cookies using this as the base recipe and all have turned out AMAZING! Thank you, thank you, thank you!

  50. Saira

    Just wanted to know if I can use SALTED butter instead. It’s just because I love baking with SALTED butter, otherwise no problem. Another thing I have a fear if my cookies turn out like balls or blobs (I have this problem, my cookies always turn out thick, blobs of dough, which I hate) Any ideas what is causing my CCC always turn like that. Does less amount of chocolate chips & m & m’s matter? Because some blogs state that there has to be some kind of ratio to dough. Thanks for any feedback ASAP.

  51. Saira

    I love, love, love,……….. love your m & m cookies. They look so picture perfect & beautiful. My problem is whenever I make CCC they turn out to be thick & don’t spread much. I have to flatten them myself afterwards that I hate to do. I like my cookies coming out of the oven like yours. I guess I might be packing too much flour or something like that. I still have to try your recipe & I almost have everything except mini m & m’s. Our Bulkbarn carries them so I’ll get some. Another question does type of chocolate & brand of butter matters or it’s okay to use any. I have Kirkland’s semi sweet chips (60 % cocoa)& Everyday Market butter. I normally bake with salted butter so will it work the same in your recipe or it’s okay to use what you recommend. I’ll appreciate your reply.

  52. Kelly Harris

    These are hands-down the best cookies I’ve ever made…which has been more that once! Everyone that has tried them has asked for the recipe! I have sent many people to your blog. You are definitely my favorite food blogger! I’m actually getting ready to enter my first cooking contest – Pillsbury’s Annual 47th Bake-Off. Please wish me luck! I see you one this contest in the past. Congratulations! Any words of wisdom? Thanks Jenny! Have a blessed day!

  53. Elizabeth

    I just made these. My husband especially loved them! I found both the mini m&ms and mini ghiradelli choc chips at my super target for anyone having a hard time trying to locate them. Also, I’m in denver, so baked goods are pretty tricky here. Sometimes they’re great, other times it’s a disaster. I halved the baking soda and they did just fine. Mine also didn’t spread really, so after the first batch, I pressed them down. My dough was like that of a few other commenters. Really dry and crumbly, more like a pie crust dough than cookie. I added a few splashes of milk until I got a similar consistency to your pictures, but I’m thinking next time, I’ll add a bit more if I need to and hopefully the dough will spread better. I don’t usually comment on blogs, but I really appreciate when someone in high altitude has tried a recipe and can give feedback, so I thought I’d help. Thanks for the recipe! I’ll be making these again!

  54. Kristen

    I made these this morning and they turned out fantastic
    but I only put in 1-1/4 cup of flour instead of 1-1/2. And it only
    Made 1 dozen good size cookies. But they were fabulous!

  55. Meri

    Love these cookies!! This is my go-to recipe for chocolate chip cookies now after many attempts to find the right one! I use all chocolate chips, no m and m’ s.

  56. Jeri

    Just made these today and they are delicious. I baked one cookie to test if I would need to flatten (which I did). I had to laugh though. I went back and looked at the recipe a few minutes ago and realized I forgot the brown sugar AND they still tasted great. Go figure.

  57. Renee

    I made these cookies and they turned out pretty good. I didn’t have the mini chocolate chips (the directions said I could use the larger ones) and I think that is what made the difference it it being a pretty good cookies and a really good cookie. The larger chips took up too much space in the batter. I will definitely make them again with the mini chips.

  58. Melissa

    Do you think these would turn out the same if I used the cook and serve vanilla pudding? That is the type I already have on hand.

  59. Glenda

    I always go back to this recipe whenever I feel like whipping up something quick. These are so simple to bake and fuss free. My friends love it! Sending love from singapore xx

  60. Kristina

    I used this recipe for my holiday M&M cookies this year, and just had to come back to say thanks! The pudding really did the trick. The cookies were so good and stayed soft.

  61. Made these last night for a church event & I had so many people ask for the recipe! I made another batch this morning! For one batch, I used a gracious 1/4 of a cup of mini chocolate chips & 1/4 cup of mini M&M’s. I think the dough would fall apart if you added more. I also only use 1 cup (& a tiny bit more. 1/8 of a cup, maybe) of flour. The texture was perfect.

  62. Katie

    Just made my second batch of these tonight. They turned out beautifully as they did the first time. I absolutely love the recipe. They satisfy the super sweet tooth. For people having problems with the batter – I followed the recipe exactly and didn’t have any issues. I suggest adding in the flour little by little. I think that helps with the dough maintaining a good consistency.

  63. Brittany

    I made these today, and they came out pretty good. I had the same problem with my dough being SUPER crumbly, though, and the amount of chocolate chips and M&Ms was way too high. I had to fish pieces of dough out of the chocolate to try to scrape together a cookie at the end. When I checked them in the oven at 10 minutes, they hadn’t spread at all. I am at a high altitude, but usually that doesn’t affect cookies. I cranked it up and cooked them for about 5 more minutes, and they spread then. It made them kind of crunchy, though. I can kind of taste the kosher salt, too.

    Besides all that, they are tasty! So next time, I think less flour and chocolate, regular salt, sift the dry ingredients first, and use my stand mixer instead of hand mixing. Hopefully then they’ll be perfect.

  64. mandy

    These cookies were extremely dry. I added almost a 1/4 cup of oil just to get the m&ms and cc to stick in the dough. After adding the oil it helped a lot

  65. Madi

    Hello I have been looking for a M&M cookie recipe and came across yours. They look great but I’m having a problem my cookies wont flatten like yours in the picture. Mine just rise and stay like that. They look like little biscuits not cookies. I dont know what I’m doing wrong. I’ve made these 3 different times carefully following each step and still they come out weird. Please help

  66. Kathryn Reed

    I followed this recipe just as it’s written. My dough came out all crumbly and dry. I did mix with my Kitchen Aid mixer and looking back through your pictures it appears that you hand mixed all the ingrediants with just a spoon?? Maybe this was my problem. Please help because these look and sound amazing! I will try again. Thank you!

    1. Hi Kathryn, I’m not sure if hand mixing vs kitchen aid would make a difference but if your dough is crumbly, add 1-2 tablespoons of oil or butter. Hope this works!

  67. Angela

    I didn’t have vanilla pudding so I used butterscotch and it was an amazing substitute. Also I’m not an expert innthe kitchen so I over cooked the first batch. dont be fooled if the cookies don’t look done, they probably are! I used an ice cream scoop and it took the full 11 minutes. Great recipe! Yummy!

  68. Amy

    not sure what I did wrong, but I would love some feedback–mine did come come out as flat and thin as yours, and it seemed like WAY too much chips/m&m even more so than shown in your photo, but I followed the recipe exactly. They still TASTED amazing, just didn’t look as nice as yours, and also I was left with a good amount of un-useable cookie dough because it was 90% chocolate chips and just crumbles of dough.
    I would really like to perfect them because the flavor was amazing
    Any ideas?

    1. Hi Amy, I prefer to use a lot of chips, but feel free to cut back on the chips. If your dough is crumbly, you can add a couple of tablespoons of oil or butter. Hope this helps. 🙂

  69. Chelsea

    I made these tonight and they were amazing! They have the best texture of any chip cookie I have ever made. Must be the pudding! I had sugar free instant vanilla and it was perfect. Also, I only had frozen butter and decided to make these spur of the moment so I used margarine. I don’t ever bake with margarine but they were actually delicious. I also used regular size m&ms and chocolate chips (but less–maybe 1 cup m&ms and 1/2 cup chips) and mixed them in using the kitchen aid instead of by hand and it broke the m&ms into smaller pieces which was perfect. Thanks for the great recipe!!

  70. DinT

    Made these today and they were great! Had no problems with being crumbly but it was a firm dough. Would definitely make these again and probably would even make a double batch!

  71. katrina dehaven

    These are pretty dang tasty. My kids love them fresh out of the oven. Was just wondering if you have ever tried making these with browned butter? Some of my fave cookies and frosting use that and it just makes it even better! Thanks for your amazing recipes! Not a single one has disappointed yet!!!

  72. Christina

    These cookies had me at first sight! They just looked so perfectly delicious that I had to give them a try. I made a double-batch so we could take some to my daughter’s soccer game and have some left at home. So glad I did! These turned out beautifully AND they were tasty too! Such a simple ingredient sure turned these in to fool-proof cookies!

    1. Hi Rebecca, In the directions area of the recipe above, click on “large baking sheet” and it takes you to a link in Amazon. That’s the pan I used. We get a small cut from that link. You don’t have to buy it there but it’s an option if you prefer using Amazon. Good luck!! 🙂

  73. Dinah

    I just made these again tonight, my family LOVES them. My picky son declares that they’re the “best cookies in the world” every time. I usually double the batch and just put the whole packet of pudding in. LOVE this recipe! My cookies look just like your pictures, I like to make them small too. I make two trays and save the rest of the dough for later in the week.

  74. Hey! These look SO delicious, and I want to make them. I was wondering where you live? I’m in Utah, so I typically have to alter things for high altitude. What altitude are you at? I want them to be perfect like yours. :o)

  75. Kryssi

    SO, I don’t have butter but can i use margarine? I also have the pudding mix. If I can use margarine can I still use the pudding mix?

  76. Michelle Whitman

    I am looking forward to making these cookies! Have you ever made the dough and then frozen it? I am wondering if the cookies will be as good if the dough is frozen ahead of time. I love to keep home-made cookie dough balls in my freezer 🙂

  77. Sydny

    Thank you for the recipe!
    they tasted DELISH!!

    One issue, mine did not seem to flatten out and expand.
    So, on my second batch in the oven I flatted them with a spatula before baking.

    Any ideas how to fix this?

  78. mikaella

    Hi there!

    I just made this. They melted and now are just one really big retangular cookie. I followed your recipe to the letter. It tastes ok, but they are reaaaaaally greasy. I just ate one and my hand got all shiny… I put the exact same amount of everything, and the only thing different was that my M&M’s are the normal size, not minis. 🙁
    It actually is the second time I tried the recipe. The first one I didn’t have the pudding mix, so I wasn’t surprised when they ended up all melted, but were not greasy, and tasted good.. This time I used the mix (dry, not prepared) and followed the recipe. I thought I’d finally make cookies that looked like cookies 🙁 (Mine always have something wrong…maybe the cookie god isn’t fond of me)

  79. Rhonda

    This was a very good recipe. I didnt have instant vanilla pudding but had the cook and serve and it turned out great.
    I do agree with some of the other post about the batter being very dry but they still turned out really good.
    Thanks for sharing this one!

  80. Jessica

    These are so yummy…already made them twice and I just found the recipe last week. My boys and husband loved them. The first time I made them they were perfect…exactly like the picture! The second time they seemed to run a bit and seemed thinner-still yummy but not as fluffy? Any ideas why? My only thought was the 1st time I had the dough in the fridge.

  81. Super easy came out perfect, I doubled the recipe because between the guys in my house and the neighbors they would be gone in 15 mins. I also chilled the dough for 15 mins!

  82. Tayler

    I just made these cookies and they were amazing! I used peanut butter mnm’s just because I was feeling the peanut butter vibes… but they turned out so good!! Definitely going to make these again really soon!!!! 🙂

  83. Heather

    Can’t wait to try these! Can you freeze/refrigerate this dough? If so, up to how long? I need them for next Friday but I’d like to go ahead and make the dough now while I have time!

  84. Pamela

    These cookies are beautiful to look at! They have a rich taste that we all love. We searched for mini M&Ms in WA state but couldn’t find any so we settled for regular size. Our dough was crumbly and wouldn’t stay together unless we packed them. The packing made them lose the amazing chewiness that we all love in a good cookie. The next time we will reduce the chocolate and see if that helps. Thank you for sharing!

    1. Andrea

      I made these in WA state as well but I ended up finding the mini m&m’s in the candy dispensers at WinCo! I also resorted to buying the tubes at Fred Meyer when I needed a little extra.

  85. Andrea

    I made these cookies and I followed the recipe exactly, they were perfect! My only problem was that the cookies didn’t flatten when they baked and they stayed as little mounds when they came out of the oven and as they cooled off. Any way I could maybe fix this? Still delicious either way and everyone loved them!

  86. Anna M

    I am a long time baking blog reader, but never think to comment on things I’ve tried. I just had to say that these are amazing! They turned out perfectly! I chilled the dough in the freezer for a bit as I was impatient… They are thick and soft and beautiful.

    The pudding mix is a very rare find in Ireland but I happened upon it in a shop in Dublin. It is super pricey here, but I’m converted. I am going to stock up pronto while I can!

    Thanks for a recipe I will use again and again 🙂

  87. Brit

    This was my first Picky Palate recipe ever, and it was a success! I used peanut butter chips instead of chocolate chips, and I highly recommend that 🙂 Delicious!

  88. valerie

    I’ve made the cookies a few times now and everyone who tries them says they are the best cookies they’ve ever eaten. Thanks for the great recipe!

  89. Monica

    These are delicious cookies, but I will definitely add another egg or some milk next time. My batter was super crumbly. And then I would cut the chocolate to maybe 1/2 cup chocolate chips and 1 cup m & m’s. I had leftover chocolate in the bottom of my bowl too. Which was delicious to eat but didn’t help my batter stick together any better. Definitely will make again though! Great flavor!

  90. Annemarie

    I am not a fan of chocolate chip cookies. But my husband and I have been craving somthing sweet before bed. We have tried ice cream and fro yogurt but nothing is just right. I found this the otger day and it looked so good I tried it tonight. I am in love with these cookies. My husband loves them too.just the pefect sweet treat before bed. I am wondering if you can use the secret ingredent in other cookie recipes? Mmmm so good.

  91. Lisa

    Loved this recipe! I have made them several times. I found that the cookies were extra chewy if I made the dough and put it in the fridge for a while or even until the next day.

  92. Kerani

    These looked yummy. But failed for me. The were really puffy and I followed the recipe word for word. Maybe its because of the high altitude!!

  93. Kallie

    What is the reason for using kosher salt? What is the difference and will the cookies come out differently if I just use table salt?

  94. nadda

    My daughter and I just made these together. We bought an M&M cookie at the mall yesterday and I saw this pinned today so I was inspired to try. SUCCESS! My daughter declares they are better than the ones at the mall, and I must agree! Thank you you sharing! This is my new go-to cookie recipe for sure!

  95. Jackie

    Just made these…perfect! Thanks for sharing the recipe, I would have never thought to add pudding mix to a cookie recipe!

  96. Jillian

    I just made these and they were delicious! I just put in 1 cup of M&Ms and placed a few on top of each scoop of dough on the baking tray. Crispy edges, soft middles – PERFECT (as the name suggests) Thanks for the recipe! I’m thankful for a thick tasty cookie that does not require chill time.

  97. Kara

    Just a question about your recipe. I live in a very humid state. Would I need to add pudding to make them nmoist, or do you think the air would have an effect on them? We moved here only a week ago, so the humidity thing is new for me. Is it humid or dry where you live?


  98. Jenn

    I didn’t have vanilla pudding on hand since I grabbed white chocolate on accident. Wow. I’m glad I did! White chocolate gave it a different flavor than I was expecting; dare I say, a better one! White chocolate m&m cookies will be happening again, for sure.

    1. 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! 🙂

  99. Missy

    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)!

  100. Krin

    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!

  101. Stacy

    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!!!!

  102. Kate

    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.

  103. Olivia

    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.

  104. Angela

    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??

  105. Veronica

    Look amazing! Could you please indicate the total weight (in grams please) of 1 stick and 1/2 cup of butter? Thanks a lot!

  106. Cynthia

    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.

  107. Jacq

    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! 🙂

  108. Rachel

    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??

  109. Lauren Chesani

    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! (:

  110. Michelle

    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.

  111. Dee

    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.

  112. melanie

    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!!!

  113. Laura

    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!!

  114. Vanessa

    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!

  115. Natasha

    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.

  116. Kathryn

    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!

  117. 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!

  118. 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.

  119. Cristina Cabrera

    Delicious! Thank you for share your Secret with us. I love your blog. Best regards from Sao Paulo, Brasil. Cristina

  120. Christy Bergeron

    I made these cookies last night for my daugher’s poetry party at school today. I hestitated sending them to school this morning becuase I wanted to eat all of them myself. What a great recipe! Thanks for sharing! Christy

  121. Georgia

    I made these tonight and they were so delicious! I am in Utah, so my dough was NOT crumbly, as per the directions. In fact, I had to add about 3T of flour. But it was delicious!

  122. These were so soft and delicious! There was a lot of chocolate but I just mixed it in with my hands and it turned out great. Everyone couldn’t keep their hands off them.

  123. Clover

    My daughter and I made these for her bake sale at school, they turned out great. Doubled the recipe, but not the amount of chocolate, and it was perfect. Basically 3/4 cup mini choc chips, and 1 bag of mini m&m’s was plenty of chocolate. Thanks for a yummy cookie recipe.

    1. Vanessa

      It is only 1 stick of butter which equals to 1/2 cup. That is why she put 1 stick/1/2 cup. Hope that makes sense 🙂

  124. These look delicious! Being in England, I’ll be using smarties instead of M and Ms. However, I know that us Brits don’t have pudding. I do know that custard powder is sometimes used in biscuits (cookies for you!). We don’t have ‘pudding’ powder, do you have any idea whether custard powder would work, perhaps not quite as well but would it do? Thanks!

  125. Margaret

    These cookies are PERFECT! This is the cookie recipe I’ve been waiting for. Thanks so much for the recipe! It’s definitely a keeper =)

  126. Sharon

    I made these but the dough came out dry and crumbly. I followed all the steps correctly and I don’t know what happened. Any ideas what caused it?

  127. Kimberly S.

    I made these last night with carmel bits and chocolate chips and they are absolutely the best cookies. Thank you so much for the recipe. I will be using this over and over. My kiddo loved them too!

  128. Best M&M cookie recipe! We loved it! The amount to chocolate and M&Ms seemed like a lot to me, so I reduced the choc chips to 1/3 cup and M&Ms down to 1 cup and they turned out great.

  129. I made these and I have to say this is one of the FIRST Pinterest recipes that has EVER turned out! Thanks, I was happy I didn’t make them and then have disappointing cookies.

  130. Heather

    I made these this past weekend with my 3 year old, she had a blast and she really enjoyed them! They turned out beautiful and delishious thank you for sharing your recipe. (Note we used regular sizedd m&m’s)

  131. Beth

    To those that were having difficulty getting “pretty” cookies — I was having the same problem until I decided to chill my dough in the fridge. Once chilled, they came out exactly as Jenny’s looked! They held their shape better on the pan when cold…. hope this helps!

  132. Sara

    So… Just made these today. I live in Colorado so the altitude may make a difference. The dough was VERY dry and it was hard to get all of the M&M’s to stick in the dough. I did not add the chocolate chips (thank goodness otherwise there would not have been enough dough to hold all of the chocolatey goodness). My suggestion would be to add 1 -2 tsp water or maybe another egg? Thoughts?

  133. Jody

    I had an opened box of pudding in my cupboard from when I made your green velvet donuts so I made these yesterday…Very easy and yummy! I love that they don’t get flat like my cookies usually do :-)Great texture, and it really was a very simple recipe. Thanks Jenny!

  134. Lorna

    I used one of your old chocolate chip cookie recipes. Then I added 6 Tablespoons of the vanilla pudding powder along with the bag of mini M&M’s and mini chocolate chips. This recipe looks like it is cut in half so I doubled the vanilla pudding ingredient to the old chocolate chip recipe. The dough was perfect and they look and taste phenomenal!

  135. minnersmom

    I knew something about this batter sounded like it was going to be awesome with addition of the instant vanilla pudding mix – and it was! I didn’t make these exact cookies as I had no mini M&Ms but I used chocolate chips and Kraft Caramel nuggets – and WOW! They are unreal! I have only so-so luck with regular/original chocolate chip cookie dough so this will now be my go-to dough for any kind of chocolate chip or ‘fun add-in’ cookie. AMAZINGLY DELICIOUS!

  136. Natalie G

    I made a double batch of this recipe yesterday substituting Trader Joe’s Gluten Free All Purpose Flour (I am gluten intolerant) for regular flour and they were outstanding! They did turn out a little flatter than your photos but maybe that was due to the GF flour. Anyway, they were so delicious and no one could tell they were GF. I am sure the addition of the pudding mix was the reason. Thanks for a great recipe!

  137. Theone

    These were amazing! My son loved them. The only thing I did was add two eggs instead of one. My dough wasn’t sticking with just one egg. Great recipe!!

  138. DD

    Hi Jenny, question? Could you freeze the dough exactly how it is with all the add ins. These look super yummy & M&M cookies are my favorite!

  139. Tasha

    In the process of making, my batter doesn’t seem very moist at all. Is that normal? And there is no way I am getting 2 dozen cookies out of it

    1. Hmmmm, I definitely got 2 dozen cookies with my recipe. Is your cookie scoop huge? If your dough seems too dry you can add a couple tablespoons of vegetable oil to help 🙂

  140. Nancy Jo

    Hi there Jenny 🙂 I love your cookbook and your recipe posts!!! I have a favor/request to ask…is there anyway to include in your email subject line what recipe is inside? I find myself going back thru several to find a recipe I am looking for. If so that would be great in my “saved recipes” from you!! Thanks so much!! NJ

  141. nancy k

    These cookies look yummy.Thanks for sharing. I love using mini chips too but often can’t find the mini M&M’s so I have taken to smashing the regular size M&M’s before adding to the batter. The look isn’t as pretty but it eliminates the cracking that happens with the larger ones. I also like the idea of adding just 3 TLBs of pudding instead of the whole package.

  142. Anne

    I made these tonight. They are chocolate heaven. However, mine spread more than yours did. They are thin and chewy with crispy edges. No complaints. But the finished product is not thick. I followed recipe to letter. Any suggestions to why? Thanks though. They are chocolatey and yummy.

    1. Anne

      I think I know why they spread after going back. I took this to mean 1&1/2 cups butter- “1 stick/1/2 cup unsalted butter, softened”

      I put too much butter in. You meant only one stick didn’t you? Now I know for next time.

      1. Justine G.

        Anne, I think you solved my problem. I’m comment 63! My cookie dough didn’t stick together at all and when baked, they stayed in the scoop shape. I may have misread the amount of butter. I only added one stick…

        1. nancy k

          You read the recipe correctly…It is one stick which is 1/2 cup . I am not sure why you had the dryness problem but for the amount of flour and sugar the recipe calls for, the one stick should be enough.

  143. Holly

    These turned out perfect. Although my cookies didn’t seem to spread as much. I used a medium scoop and yours seem much bigger. I will definitely be making these again so I think I will try withy large scoop. Thanks for the fabulous recipe!!!!

  144. Jeph

    I’m with Debbie – I just put these in the oven and while the raw dough tastes great, I’m wondering how they’ll bake up. The chocolate chip + mini M&M to dough ratio seems off. There’s so much filler stuff that the dough was hardly visible, and I worry about structural integrity. Granted, I like my choc chip recipes with a lighter hand on the choc chips, but this actually seems overwhelmed. Assuming they taste as good as your pictures look, I’ll just dial down the addins next time.

  145. Amy

    Made them and they taste great! However, Jenny sure has a high sugar tolerance…a little too sweet for me. I would probably reduce the sugar and chocolate chips a bit! They felt a bit too salty as well, but we barely use salt in anything so that could be my family!

  146. Justine Green

    Jenny, my cookies taste great, but they didn’t stick together. They are crumbly. I followed the recipe to T. Should I increase wet ingredients?

    1. Nancy Karnoski

      I had the same problem. I am really disappointed. There doesn’t seem to be enough liquid ingredients in this recipe. I looked at the Toll House cookie recipe, and it has 2 eggs. This only has one.

  147. Ah, they look so good! I love the mini chocolate chips! Do you think I could replace the jello mix with cornstarch? I’ve heard that the jello mix contains cornstarch which is what does the trick…

  148. Eloise

    I had the same problem as debbie. 🙁 wonder what went wrong.
    Thankful that I didnt have to throw away, they tasted great!

  149. Nellie

    I just had to make these because I adore all things mini M&M’s. Well, mine did not come out as pretty as yours but they sure as heck did taste delicious and my 5 year old daughter agrees!

    Thanks for this recipe – so much fun to make, so cheerfully colorful and fabulously delicious!

  150. Michelle

    I just made these and mine spread out flat. I followed the recipe exactly, made sure my butter was not too soft and chilled the dough for an hour. Is there anything else I could have done to achieve the fluffy texture yours show in the picture? Maybe add more flour? This is the first PP recipe that hasn’t worked out for me, thanks for all the great recipes you share with us!

    1. Hi Michelle, I’m sorry to hear these were flat. I’ve made these a few times now and they have been fluffy each time. I’m stumped! Wish I could be in the kitchen with you so we could figure it out! xoxo

      1. Michelle

        Thanks Jenny! They tasted really good, just not pretty like yours. I will increase the flour next time, that might help. : )

        1. nancy k

          Just read your comment. It could be that the temp in your oven is off or is flucuating during baking. I noticed silimar problems a while back and learned later that the problem was with my oven. The ignitor needed to be replaced.

  151. Debbie

    Just made these and they were delicious! I followed the recipe exactly. My only question is should the dough ingredients be doubled? Or the chocolate halved? My dough would hardly stay together with all the chocolate. Also, my baked cookies look like they have double the chocolate that yours have?

        1. Megan

          I still had a LOT of chips at the bottom of the bowl that wouldn’t combine with the dough because there was so much chocolate. And it did appear that it had way more than your picture after they were baked. If I make these again I will half the amount of chocolate. And not as soft as I expected. Tasty recipe otherwise. Thanks for sharing.

          1. Kaytlin

            So I have made these cookies twice now. The first time the batter was super crumbly and they didn’t spread at all! They were like little ball cookies. I did some research and found out that crumbly batter and no spreading was a sign of too much flour (I used about 1- 1 1/4 cup). I also didn’t put near as many chocolate chips and M&M’s. They turned out SO much better. Also, I found that mixing the flour a little at a time helps (I hand mixed mine as well). Hopefully this helps some of you!

    1. Jenny

      I found that the chip/M&M to flour ration was WAY too high and it wouldn’t mix. So I whipped up an additional batch of dough with no chips/M&Ms and mixed that in, and it was STILL a lot of chocolate! Much better though. THANKS!

  152. Anne

    Baked these this afternoon. They are delicious, though mine ran and were very thin…not as thick and beautiful as yours. I’m sure I measured the ingredients correctly…any thoughts?

  153. Michelle

    So I NEED to make these like NOW, but all I have is the Sugar Free/Fat Free Instant Pudding Mix…will you still get the same results? I just don’t want to run to the store right now.

  154. Lindy@itsy bitsy paper

    Pudding chocolate chip cookies are my favorite. I have used the pudding recipe with M&Ms too but I also use the whole package. I’m totally trying it like you made them. I can’t wait! I have a new bag of M&Ms ready to be used and a brand new box of pudding. So glad I saw your post. Yummy!

  155. Christina @ Oven Advebtures

    I’m a total cookie freak. As soon as I saw these I knew I had to make them. My ingredients are coming to room temp right now.

  156. Diana

    Thank you, thank you, thank YOU! As much as I’m afraid to bake a batch of the babies (for fear of devouring then all myself), they just look too irresistible to pass up! You described my favorite cookie texture, so vanilla pudding mix is going on my shopping list! 🙂

  157. I love the mini chocolate chips! I just bought a bag and made the mistake of telling my husband I bought them… I dont have them anymore =/ Now let’s hope I can find them again (and hide them from the hubs LOL!!) I havent ever put in the instant pudding into my cookies. I really need to try this 🙂 These cookies look beautiful as ever!

  158. Suzi

    Do you think you could use chocolate puddin mix? Or would you have
    To adjust the sugar? I oy have chocolate pudding mix right now.

      1. Kelly

        Did use the chocolate pudding (only cuz I didn’t have vanilla ). Yes it made them darker but OMG!! Everyone LOVED them this way. I always make m&m chip cookies at Christmas. And this were a wonderful change from the norm. Thanks for sharing your pudding secret.

  159. Joan B

    Must try these this weekend! I noticed you were stirring by spoon and not mixer. I think this makes a difference in cookies but not sure why. What is your opinion or theory regarding this?



      1. Camila

        Hey! I really want to know if instead of all purpose flour i can use regular flour? because in the country i live there is none of that

  161. Lori

    Wow those do look perfect! I wish I could reach in the monitor and grab one!

    Too bad my oven is broken….I would be baking these tonight otherwise!

    1. Tara

      If you don’t have pudding mix you can try what always works for me. I have a great recipe that doesn’t always come that perfect consistency. So, I decided to try ingredients that my mother had used and I had turned my nose up at. Instead of butter I use half margarine and half shortening. I know there are purists who cringe at such ingredients, but seriously…it’s cookies. The enormous amount of sugar and fat in it already makes it a proceed with caution food. All I know is that my cookies always come out perfectly crunchy, chewy and delicious!

      1. Bora

        Cringing purist here- the butter is also the flavor- Margarine & Shortening do nothing to contribute to flavor not to mention that Margarine is full of trans-fats and so bad for you.

  162. Jenny, these are my favorite all time cookies! I have been messing with a recipe I have, but it just wasn’t turning out how I wanted it to. You found the secret! Thanks, I cant wait to give these a try!!!

  163. Jenny! These TOTALLY look so perfectly soft! I LOVE pudding in cookies – they’re like the best kept secret ever. Sometimes I don’t even like to tell people I used it 😉 these look amazing!! I NEED to find those Ghiradelli mini’s!!

  164. Jenny they are indeed perfect! Pudding mix is amazing stuff. It keeps everything so soft, moist, tender, and can do no wrong. I love it in banana bread and no matter how hard I try to use other things in it’s place, nothing quite gives me the results that it does. I love these cookies of yours. Pinned!

  165. The pudding! Who would have thought? I am totally pinning this recipe and whipping up a batch for my weekend crowd who will sooooo love me (love you) for these! Thanks!


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