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 🙂
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!
Try my Chocolate Malted Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration!
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
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
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
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 🙂
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
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.
Good tip with smashing regular chips Nancy!
I saw these on IG… they do look absolutely perfect! 🙂
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.
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.
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…
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.
Mine stayed in the scoop shape, too! Did I mix the butter,sugar, egg mixture too long?
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!!!!
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.
Do you have a cookie scooper that you recommend?
Beautiful pictures, mouth watering, in fact;) I love good plump cookie!
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!
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?
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.
I just made these for our church and family, can I post them on my blog and link back to you
Prmpetrie
@yahoo.com
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…
I had the same problem as debbie. 🙁 wonder what went wrong.
Thankful that I didnt have to throw away, they tasted great!
These look like little bits of heaven! The kids and I will be making these this weekend!
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!
Love that you use pudding mix in these beauties! I add it to everything sweet that goes in the oven 🙂
Oh, Jenny-girl, these sounds fantastic. Love the M&M’s but I’m an M&M freak, anyway! ha!
I loooove the look of these!! Yum!
These are perfect indeed.
Yummy yummy yummy yummy yummy!!!!! I wish I was eating these right now.
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!
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
Thanks Jenny! They tasted really good, just not pretty like yours. I will increase the flour next time, that might help. : )
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.
Did you put dry pudding mix? Or prepared pudding?
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?
Hi Debbie, I made mine exactly how the recipe is stated, you could certainly reduce your chocolate chips next time 🙂 xoxo
My batter was very crumbly too?? I had to form it into balls and pack it to stay together. Hmmmmm.
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.
Supper yummy, but my dough was crumbly too 🙁
yes mine were crumbly too-they are in the oven right now..hope they turn out well still…
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!
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!
have you experimented with different flavored pudding?
looks awesome! where did you find those mini mms?
Oh I think these are going to be another class favorite! Thank you!
I need to make these immediately!! They definitely do look absolutely perfect! 🙂
omg! they look amazing!! i want two dozen 🙂
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?
Pudding in cookies really is the best. These do look perfect, Jenny!
I only have sugar free pudding mix right now-would it work?
These look so good! I love using mini chips and M&Ms in cookies…more in every bite! Pinning these for sure (:
fluffy and chewy? oh man, gotta go get something sweet now!
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.
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!
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These look freakishly delicious! I’ll have to try using pudding mix sometime.
Ooo, you’ll love it Rachel.