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! 
Some of the best cookies I have made.. my husband absolutely loved them 🙂
Really cute this M&M cookies that you are making, and it does not look too hard to make at all!! I would like to receive it as my birthday gift :p, for me these hand-making cookies are way more adorable than store ones. Thanks for the reciept!
PandoraFlora
http://www.pandoraflora.com
Will these work with Gluten free flour, do you know??
Thanks!
Hi Monica, I haven’t tried the recipe with Gluten Free Flour, so I’m not sure how they’d turn out.
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!
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!
Hello! These cookies are so cute! Can they be frozen after baking?
I would like to know that too
Have you had success freezing the dough and baking from frozen? If so, does the baking time change? Thanks.
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?
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!
I made these tonight and they were AMAZING! Thanks for posting!
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?
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!!
I never understood making something from scratch then adding in some disgusting instant/box mix. This is what is that mix: SUGAR, MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES (PREVENT FOAMING), YELLOW 5, YELLOW 6, ARTIFICIAL COLOR, BHA (PRESERVATIVE).
Why would you do that?! Really. I’d like to know. Do you have an alternative?
Hello,
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!
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.
Hello,
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
Can you freeze these if you don’t want to make them all at once?
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!
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. 🙁
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?
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!
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.
I would have never thought about pudding mix in the cookies. These look so good and I will be making this recipe very soon. Pinning for later 🙂
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
Just made these, they are deliciously soft !
Halo,
bardzo nietypowe miejsce, napewno chętnie odwiedze Cię tu nie raz, bardzo ciekawie piszesz twojego bloga – jest faktycznie bardzo atrakcyjni
Pozdrawiam
Karolina
I get pleasure from, result in I discovered exactly what I used to be taking a look for.
You have ended my four day lengthy hunt! God Bless you man.
Have a great day. Bye
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 (:
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?
This is my favourite cookie recipe. Took me a long time to find the perfect chocolate chip cookie recipe. Thanks so much!
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?
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!
does 1 stick equal the prepackaged sticks like 1/2 cup? Or like a full 2 cup stick?
Have you ever used this recipe to make cookie cake? If so, what are the instructions?
These were indeed delicious! Thanks for the great recipe!
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!!
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)