The Best Soft and Chewy M&M’S Cookies

The Best M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!

M&M's Cookies on plate with M&M's

Classic M&M’s Cookies Recipe

I love M&M’S® cookies and these are my favorite. And I’m no stranger to M&M’S cookies and recipes. These big, bakery-style cookies are very soft, slightly chewy, buttery, and loaded with M&M’S and chocolate chips.

If you’re looking for a new favorite M&M’S cookie recipe, you’re going to love this one. It’s nearly identical to my Soft and Chewy M&M’s Chocolate Chip Cookies, minus the red and green M&M’S. M&M’S just launched a new Pinterest page where you can check out new recipes for baking inspiration.

I used Dark Chocolate M&M’S because I’m a dark chocolate girl, but anything from Pretzel to Peanut Butter M&M’S would be fun twists.

If you need a slightly bigger batch of cookies, try Soft M&M’S Chocolate Chip Cookies. And make sure to follow my Tips for Cooking Baking Success, like chilling the dough before baking, so the cookies bake up perfectly thick.

These homemade cookies are sure to disappear very quickly because I don’t know anyone who can resist soft, warm, homemade M&M’S cookies.

M&M cookies stacked on white plate

M&M’s Cookies Ingredients 

For this easy M&M’s cookie recipe, you’ll need: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Instant vanilla pudding mix
  • Baking soda
  • Salt
  • M&M’s (any variety) 
  • Semi-sweet chocolate chips

how to make M&M cookies

How to Make M&M’s Cookies

Combine the butter, sugars, egg, and vanilla in a large mixing bowl and cream until light in color and well combined (this will take a good 4 minutes). Scrape down the sides of the bowl, then mix in the flour, pudding mix, baking soda, and salt. Note that you add the pudding mix as a dry ingredient. You should NOT make the pudding according to the package instructions. 

Fold in the M&M’s and chocolate chips, then scoop the cookie dough into balls and flatten slightly with your hands. Chill the cookie dough for at least 3 hours before baking. 

Is There a Pudding Mix Substitute I Can Use? 

This M&M’s cookie recipe calls for a small amount of instant pudding mix because it adds a depth of flavor you just can’t get without it, and it helps the cookies stay soft for days. But if you don’t have access to or don’t want to use pudding mix, make my Soft and Chewy M&Ms Cookies instead. That recipe uses cornstarch to keep the cookies soft.

Can I Freeze Cookie Dough? 

Absolutely! I highly recommend doubling this recipe and freezing half the cookie dough for later. To freeze cookie dough, first scoop the dough into balls and then seal inside a freezer bag. When you’re ready to make the cookies, bake them directly from frozen (note that you may have to add a minute or two to the bake time). 

The Best Soft and Chewy M&M'S Cookies - Big, bakery-style cookies you can make at home that are BETTER than the bakery's! An easy recipe for the classic cookies everyone loves!!

Tips for Making M&M’s Cookies

When creaming together the butter and sugars, it’s important that you give the mixture plenty of time to whip up. At this stage, you’re whipping air into the mixture, which is partly what makes these cookies so soft and chewy. 

Also note that you MUST chill the cookie dough. If you skip this crucial step, your cookies will come out flat and will spread a lot in the oven. 

Bake the M&M’s cookies for exactly how long I’ve said to (if yours are the same size as mine). Even if the centers of the cookies look pale and glossy, you should still take them out of the oven because the residual heat in the cookies will finish baking the insides. 

Want to see how to make M&M’s cookies? Watch the video! 

The Best Soft and Chewy M&M'S Cookies

The Best Soft and Chewy M&M'S Cookies

These bakery-style M&M's cookies are soft, chewy, buttery, and LOADED with M&M's and chocolate chips. No one can resist these cookies!

Yield: 11 cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 3 hours
Total Time 3 hours 22 minutes


  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
  • 1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


*Tip: Strategically place a few M&M’S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.

Recipe adapted from my Soft & Chewy M&M's Chocolate Chip Cookies.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 522Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 317mgCarbohydrates: 66gFiber: 2gSugar: 31gProtein: 5g

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Post is brought to you by M&M’S. The recipe, images, text, and opinions expressed are my own.

103 comments on “The Best Soft and Chewy M&M’S Cookies”

  1. Love this recipe and the Quadruple Chocolate version. Have made both many, many times to rave reviews. Curious why the chocolate has two eggs and the vanilla has one?

    Rating: 5
    • Thanks for the 5 star review and glad you love the recipes!

      One of those baking things that I figured out over trial and error and that each recipe tastes better with the respective amount of eggs called for.

  2. This m&m cookie recipe was a hit at my church! Already planning to make a few dozen for my pastors wife’s birthday celebration next week! :)-Much love-

    Rating: 5
  3. I made this and it was sooooo good and everyone loved them. Thanks for the recipe! 😀

  4. I saved this recipe from a few years ago and it always freezes so well! I love making a batch and freezing the dough in individual portions for when I want a nice, warm cookie fresh from the oven. Need to make some again this weekend.

    Rating: 5
  5. I make these cookies for EVERY function and they’re always a hit!! I change it up just a tad and do 1/2 cup m&ms, 1/2 cup dark choc chips and 1/4 cup butterscotch chips! So good!

    Rating: 5
  6. How many cookies does this recipe yield?

  7. My family loves M&M cookies, thanks for the delicious recipe!

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