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!
If you love cookies like we do, try out Chocolate Malted Cookies recipe too!
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 🙂
Why You’ll Love This Recipe
- Crowd Favorite. These cookies are a favorite at every party.
- EASY! They’re easy to make!
- Can’t Mess Them Up! Fail proof recipe!
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What You’ll Need
Here are the ingredients you’ll need to make M&M Cookies at home. See the recipe card located at the bottom of the post for full details.
- 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
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Cream Butters and Sugars. In a large mixing bowl cream your butter and sugars until well combined.
Wet Ingredients. Pour in your egg and vanilla mixing to combine.
Dry Ingredients. Add your flour, pudding mix, baking soda and salt, stirring to combine.
Chocolate. Add chips and m and m’s stirring to combine.
Scoop Dough Onto Baking Sheet. With a medium cookie scoop, place dough 1 inch apart from each other. NOTE: 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.
Bake. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
Secret Ingredient To The Best M&M Cookies!
Instant Pudding Mix! Add a few Tablespoons of vanilla instant pudding mix with your dry ingredients.
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.
Freezing Instructions
You can freeze the scooped cookie dough, flash freeze on a cookie sheet for 30 minutes then place dough into an airtight container and freeze up to 3 months in the freezer. To freeze the cookies, place them in an airtight container for up to 3 months in the freezer. Thaw before enjoying.
Try More Delicious Cookie Recipes
- The Best Brown Butter Cookies
- Churro White Chocolate Chip Cookies
- Malted Oreo Chocolate Chip Cookies
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!
Video
Nutrition
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I started making these cookies about 2 years ago. They are amazing! I make them for my grandkids birthday parties and even the parents can’t wait to eat them. I have made them with m and ms and also with larger chocolate chips instead. Equally as delicious!
So glad to hear it, thanks for the review Pam.
I have a question when it says pudding mix is this dry or made ?
Dry mix.
These came out delicious. The kid loved them. Thank you!
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.
Thanks so much for the feedback!
I swear I’ve been making this recipe for almost a decade! One of my all time favorite recipe repeaters!
So glad to hear that, thanks Lydia.
Do these cookies freeze well?
I want to try to freeze them… have you had any luck with it?
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.
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.
So glad to hear that, thank you so much for the feedback.
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! 🙂
Hi Liz, depending on the cookie scoop you use, it may vary. I often times will double the recipe to have more cookies 🙂
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!
Hi Liz, my apologies I haven’t weighed my dough, I just eyeball it.
So as written, does the recipe make 24 as you state or 12? This is really something people need to know when baking especially if they need a certain amount of cookies.
24 🙂
These cookies are the best!!! I have always struggled to make cookies but these are a game changer. Excellent recipe. Thank you for sharing.
Excellent cookie. I only used 1 cup of mini m&ms and that was almost too many. I will definitely make them again.
Best cookies I’ve had in a long time!
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!
Instant only 🙂
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.
My children love cookies so, I tried your one and they liked it so much. Even I also personally liked the recipe.
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?
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.
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!
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!
So glad you enjoyed the recipe Tiffany, thanks for your feedback.
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!
It’s says to use unsted butter, but you said you like using salted butter does it matter which one I use ?
No, you can use either, I’ve done both and it’s fine either way 🙂
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 🙂
????
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.