The Best M&M Cookies

The Best M&M Cookies Recipe is easy

The Best M&M Cookies recipe is going to quickly become your new favorite cookie recipe! You have a thick, perfectly soft cookie loaded with M&Ms with crisp, buttery edges. 

These M&M’s Cookies are soon to be your new favorite cookie recipe! Of course these cookies are colorful, loaded with mini M&Ms and melt in you mouth texture, but they can also be used as the perfect base recipe for just about any type of M&M…or candy for that matter!

You know I love M&M’s and have lots of fun recipes including everyone’s favorite chocolate candy! I make my M&M’s frosting all the time, and it’s easily turned into a fan favorite recipe. But these cookies are easily the most requested from my kids!

The Best MandM Cookies Recipe

What Makes This The Best M&M Cookie Recipe?

The one thing I always have noticed about M&M Cookies that I have purchased in the past is that they are kind of boring. They’re always sort of a boring, bland cookie with a few M&M’s pressed into the top. So I wanted to change all that and make a cookie that is good enough to stand on it’s own without the M&M’s!

The Secret Ingredient

This cookie dough includes a packet of dry Instant Vanilla Pudding! The pudding helps the cookies stay thick and soft and also gives them an extra layer of vanilla flavor beyond the vanilla extract that always seems to be lacking in M&M’s Cookies. I love pudding cookie recipes so much, and it’s such an easy ingredient to add that really makes a huge difference.

What M&M’s Can You Use?

I used MINI M&Ms in this M&M Cookie recipe. This is KEY. Since these cookies are so soft, the mini M&Ms are best because you don’t get big hard bites of chocolate inside the soft cookie. The minis really match the texture of the cookie recipe. AND with Mini M&Ms you get more bites of M&Ms throughout the cookie!

But with that said, you can ABSOLUTELY use any type of M&M’s that you love. They have come out with some really creative and delicious flavors recently, and I know there are some that I would love in this recipe like:

  • Caramel M&M’s
  • Peanut M&M’s
  • Pretzel M&M’s
  • Dark Chocolate M&M’s

How To Make M&M's Cookies

Can You Freeze These M&Ms Cookies?

This is one of the most commonly asked questions I get when it comes to cookies. Freezing cookies is easy and you can freeze the dough OR the baked cookies. Here’s how:

How To Freeze Cookie Dough

Freezing cookie dough is a great way to save time if you want to bake cookies at a different time, or just like to have cookie dough on hand so you can have warm cookies whenever you get a craving! I always have frozen cookie dough in my freezer, so if I want to bake up a few cookies I can! Here’s what you do:

  1. Make the cookie dough according to the recipe directions.
  2. Using a cookie scoop, portion out the dough, and place scoops of dough on a baking sheet. Place the entire baking sheet in the freezer and freeze the dough until solid, at least 30 minutes.
  3. Once the dough scoops are frozen, remove the baking sheet from the freezer and place the dough balls into a large zip-top bag fro up to 30 days. This is an easy way to store the cookie dough and save space.
  4. When you’re ready to bake the cookie, no need to thaw out the dough. Just place the dough balls onto a parchment lined baking sheet and bake according to the recipe, adding about 2 minutes to the bake time, since they are frozen. That’s it!

How To Freeze Baked Cookies

If you baked the entire batch of cookies and realize you have too many, you can easily freeze the baked cookies!

  1. Make sure the cookies are cooled completely.
  2. Place the cookies into a freezer safe container. Place the cookies into the container and place a piece of parchment paper in between layers of cookies to separate them.
  3. You can also freeze the in a zip-top bag. Just be careful how you place them in the freezer so they don’t break.
  4. Freeze the cookies for up to 30 days.
  5. To thaw, place cookies on the counter and allow them to come up to room temperature. If you would like to serve them warm, just place the thawed cookies in a preheated 350°F oven for 2-3 minutes. You could also heat them up in the microwave for 10 – 12 seconds each.

The Best M&M Cookies | Easy Pudding Cookie Recipe You Must Try!

How To Make Your Cookies Look Pretty

I like to add a few M&M’s on top of the cookie as soon as they come out of the oven. It just makes them pretty! I do this with almost all of my cookie recipes with chocolate chips, or any type of garnish!

Pro Tip: I used my large (3- tablespoon) cookie scoop for these M&M cookies. You could make them smaller, if you prefer. Note that they don’t spread a lot and stay fairly thick. You’ll only want to bake them until the edges just begin to get golden. The inside will be an undercooked. That’s what you want, it’s what makes them the best M&M cookies!

They are just one of the best cookie recipes you will ever try.

Looking for more Pudding Cookies? Try These:

Print

The Best M&M Cookies

  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 20 minutes
  • Yield Yield: 24 cookies 1x
  • Category Category: Cookies
  • Method Method: Baking
  • Cuisine Cuisine: Dessert

Description:

The Best M&M Cookies recipe ever! Thick pudding cookies, loaded with M&M candies. They’re soft on the inside and buttery and crispy at the edges!


Ingredients:

  • 3/4 cup butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 1 (3.4 oz) box Instant Vanilla Pudding Mix
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 cup flour
  • 1 1/2 cup Mini M&Ms, plus 1/4 cup more for garnish

Instructions

  1. Preheat oven to 350°
  2. IN bowl of stand mixer combine butter and brown sugar, beating until combined.
  3. Add in egg and vanilla and continue mixing until smooth, scraping sides as necessary. Mix in vanilla pudding, baking soda and salt.
  4. Finally add in the flour and beat until just combined.
  5. Stir in M&Ms.
  6. Using a large cookie scoop, scoop dough onto lined baking sheet about 2 inches apart. Bake for 9-11 minutes until edges begin to golden.
  7. Allow to cool on baking sheet for 3-4 minutes and then transfer to wire rack to finish cooling

Notes:

store airtight for up to 3 days

Keywords:: cookie recipe, M&M cookies, easy cookie recipe, best pudding cookie recipe

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The Best M&M Cookies

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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143 Comments
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Jaclyn
March 8, 2020 8:26 am

We loved the M&M cookies! We will definitely be make them again! I used the normal size m&m’s rather than mini ones.

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Donna Quinn
April 9, 2020 8:29 pm

So So probably won’t make again as they dried out to fast

Whitney
December 20, 2019 11:52 am

What kind of flour? All purpose or self-rising? Thanks!

Jane Walkinshaw
July 19, 2019 9:53 pm

Well that took a while reading through the whole Page of comments etc. Now I’m off to get some stuff then I’m into it. Hubby and 1 grandson have gone out in the boat for a boat race, and the other at a friends. So here I go time lucky homely I can ge the stuff I need. Sometimes our countries ingredients differ and it takes bit to sort out. Not this time though only the salt might be different, I’ll find out if we have that salt here if not I’ll just use ordinary. Many thanks and I’ll let… Read more »

Anne
June 22, 2019 2:20 pm

Am I thinking of a different recipe or did this recipe used to have a homemade pudding mix recipe included and the amount of that mix to use in this recipe? I pinned the recipe that had that information but can’t find it, and this one with its gorgeous pictures is coming to mind as the one that included the homemade pudding mix recipe. I noticed the date of this recipe link is 2019 and I’m pretty sure I pinned it in 2018, which may explain, if it used to include the pudding recipe, how the recipe is no longer… Read more »

Lora
May 28, 2019 10:50 pm

Just an FYI…freezing M&Ms makes them very messy when they thaw. The colors run so at best you can’t touch them, or have them touching anything else, until they are thawed and the candies are dry. Learn from my experience…

Christa
April 22, 2019 10:18 am

Hands down the greatest cookie recipe ever! So many possibilities with the base, definitely my go to cookie recipe! Thank you!

Amanda
February 13, 2019 2:27 pm

Just made these with my kiddos on today’s snow day! I used full size M&Ms because they are for Valentine’s Day and I’ve never seen mini pink, white, and red ones.

I mixed up the dough as directed, but could NOT grt it to come together. I had to add abother egg to get the dough to come together.

Absolutely delicious and perfect M&M cookies. Thanks for the recipe!

Amanda
March 22, 2020 5:42 pm
Reply to  Amanda

I added a total of 3 eggs! Came out great!

Lori
December 14, 2018 1:29 pm

I tried this last year and had the same problem as a few others – the dough was so dry and crumbly it wouldn’t hold together. This year I tried again, and was super careful with my flour measurement. I spooned the flour into the cup and leveled off as you’re supposed to (unlike my usual hurried scoop it right out of the container.) Huge success! Delicious, soft and perfect cookies. I knew this recipe sounded like a good one, so the issue last year was user error. These will stay on my list of must haves for my Christmas… Read more »

Kendra
November 14, 2018 6:53 pm

Not sure what I did wrong..but my dough was sooooo dry and crumbly! No idea what happened, I couldn’t even roll it into cookies ??

Mary Ruth Whetsel
August 25, 2018 10:27 am

I made these for customers and employees and they went crazy over them while they were hot!

Marie
July 22, 2017 7:28 pm

Hello can I put chocolate chips in it to thanks

Marie
July 22, 2017 7:21 pm

Hello can I put chocolate chips in it to??

Marie
July 22, 2017 7:19 pm

Hello can I put chocolate chips in it to???

Chelsea
March 8, 2017 1:47 pm

This is a random question — but I’m curious. What causes these cookies to spread out from that original scoop? What if I wanted my cookie to stay in that scoop shape and stay dense? How can I tweak the recipe to make this happen? Any thoughts?

Otherwise, these look incredible and I can’t wait to try this recipe out over the weekend!

Thank you!!

Chelsea
March 8, 2017 4:37 pm
Reply to  Shelly

will do. can’t wait to make these 🙂 Thanks!

Beth
December 18, 2016 3:40 pm

I just made these cookies and the dough was very crumbly. I couldn’t form balls of dough. I did see another comment was similar, and she added another egg. I could try that next time. For now I tried two batches of regular cookies, but then put the remaining batter in a 9×13″ pan (I had doubled the recipe – I was optimistic).

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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