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! 
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!
Hi Veldine, it is 1 stick of butter or 1/2 cup 🙂 Hope you enjoy!
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.
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!
Jenny,would it turn out the same or somewhat better if I chill the dough? I’ve never tried chilling the dough so I’m not sure (:
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.
Thanks,
Katherine
Can this dough be made and then frozen?
Super Awesome Cookie! This is going to be seriously dangerous for my healthy diet plan!
These were so delicious! Thanks for a great recipe. I would love to post this recipe on my website, is that something you would be okay with? Obviously giving you props! Thanks again, I am such a fan!
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!
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?
I tried these and they are truly delicious.
Thanks Giancarla! Glad you enjoyed!
can you use sugar free instant pudding?
Hi Kate, I haven’t tried using sugar free pudding yet. I can’t say how they’d turn out 🙂
Hi! Im thinking of baking some today. If I were to omit the pudding mixture, will be it crunchy? My sons love crunchy cookies
I tried these and they didn’t come out right. Almost like something was missing from the recipe.
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.
Quick question is it just 1/2 cup butter or 1 1/2?
It is 1 stick of butter which equals 1/2 cup.
That is correct.
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.
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
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!
What would the equivalent in the UK be please? Does anyone know. I was thinking Angel Delight? What do you think?
Oh em gee! These look sinful and perfect!
Please answer! For the butter do you mean 1 and 1/2 cup of butter? I am a little confused on the wording there.
It is 1 stick of butter which is equal to 1/2 cup. Hope this helps!!
Is it just 1 stick of butter or 1 and 1/2 stick?
Thx!
Hi,
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.
I love these cookies
Hi,
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.
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!
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!
You can never go wrong with Mini choc chips and Mini M&M’s… yum! I featured this recipe on my blog today, I’d love for you to stop by and check it out 🙂
http://alittle-aboutalot.blogspot.com/2014/03/pintastic-friday-5-cookies.html
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!
So glad to hear it Kristen! Thanks for sharing 🙂
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.
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.
Oh yum! M&M’s are my favorite… I can’t wait to make this recipe for a good snack, thank you! I hope to read other recipes with M&M’s on this blog 🙂
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.
can you please tell me how much is half a stick of butter,in weight thank you
yvonne
About 57 grams.
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.
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
Thanks Glenda!