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: 522 Total Fat: 27g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 41mg Sodium: 317mg Carbohydrates: 66g Fiber: 2g Sugar: 31g Protein: 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. These cookies were amazing! the perfect texture and taste. I did not see the “refrigerate for 3 hours” until I was ready to pre-heat the oven, but I put them in the freezer for 1 hour and then took them out to thaw at the same time I pre-heated the oven to 350 degrees. When oven was ready I put them in and at 10 minute mark I checked on them as my oven cooks faster on the bottom rack than the top so the bottom came out a bit earlier, no big deal. Did I say these cookies were amazing? Thank you can’t wait to try your other recipes

  2. how do u get ur cookies to flatten so much? Do u push them down? Or do u put them on the top oven rack? Or what else should I do??? Thanks

    • Use less flour and/or baking soda (slightly and this will require experimentation!) and/or don’t chill the dough, push down slightly. I don’t bake on the top rack. Most people have cookies that flatten too much but if you’re the opposite there are slight tweaks you can make that could help but will require trialing.

  3. Hi there from Malaysia! Planning to try this soon. By the way sorry but what is a pudding mix? Is it those Jello mixes? Thanks

  4. Was just wondering if i could mkae the cookies smaller in order to make a larger batch? Should I bake them for a smaller amount of time if I do?

  5. If I were to make the cookies approximately 2 tablespoons per cookie about how long should I bake them for?  Thanks!

  6. These are SERIOUSLY GOOD cookies!  Thank you for sharing the recipe :-)

  7. Hi. I am from Portugal and I love american coockies. I’ve tried this recipe and I loved the flavour but they tourned out flat. I guess it was the flour because I can’t find King Arthur’s brand. Any sugestions? Thanks!

    • Make sure the dough is VERY COLD when you put the cookie sheet in the oven. Well-chilled dough (overnight) will help. Add 1/4 teaspoon extra baking soda and/or add 2 to 4 tablespoons extra flour. All will help firm up the cookies and prevent them from flattening.

  8. Hi again. I’ve followed your instructions and they tourned out great. Thanks so much. They will be for halloween at my son’s kindergarden.

  9. I just made a double batch of these for Christmas…these are everything promised big beautiful and delicious..didn’t do anything different but did skip the chilling time and it made no difference…Great recipe…a keeper!!!

  10. Can I use parchment paper instead of mat?

  11. We ordered some peanut-safe “M&Ms” recently and this was the first recipe we tried with them. They are DELICIOUS!! Doubled the recipe. Recipe keeper!! Thanks!

  12. I’m in Bangkok and can’t find the instant pudding mix.  Any substitution? Or can I leave it out?


  13. Can I bake 1 big cookie on a pizza pan for my daughters b’day using parchment paper and also she doesn’t like chocolate chips can I leave them out and just add more M&M’s? Need to make tomorrow so need info. ASAP!  Help…….

  14. Just wondering if you can tell me why my M&M’s bleed. I did a trial run with navy and yellow M&M’s for a wedding and the blue is everywhere. I did not chill the dough before baking. How do I fix this problem?

    • First I would follow the recipe and chill the dough. That is instrumental in having the cookies bake up as they should.

      I have never used navy M&Ms. It could be that the food dye they use in that particular M&M is just prone to bleeding. I have only ever used pastels or the typical M&M colors. You could always write to the M&M company and ask them about it.

  15. when making the dough, the dough seemed very wet but not alarmingly wet, but just enough that it sticks to my hand, it that normal, i followed the exact recipe.

    btw, the cookies look heavenly

    • In the summer/warmer weather and with humidity and with variance in brands of ingredients, you may need a tablespoon or two extra flour and that will reduce the stickiness. Baking is part science, part art :)

  16. very eager to try your recipe. they look delicious and my 2 year old loves m&m cookies. it’d be great if you had a link that can make it printable like other recipe pages though

  17. Love this recipe!  Making them for Christmas for my M&M obsessed Mother.  If I make the dough ahead of time and put in the freezer, do I need to defrost in the refrigerator before baking? Thank you!

  18. Oh good. I have the last bag of red and green M&M’s that need using! Thanks!

  19. These cookies turned out perfect first time I made them. The next time I only had organic brown sugar (an “oops” purchase when in a hurry) and it totally changed the outcome. They didn’t bake evenly and ended up in the trash :( I’m going to make sure I get the right regular light brown sugar and try again.  

    • Ingredients can vary so much and I always bake with ‘conventional’ products rather than organic or anything too ‘fancy’ (except for chocolate, I will go fancy with that). Glad you loved them the first time around.

  20. Colorful, pretty and delicious, I am sure my kids will love these :)

  21. Averie, i want to thank you for this recipe! Just sampling the dough I know the cookies are going to be amazing! Going to have to quadruple the batch to have any left! Thank you

    Rating: 5
    • Thanks for the 5 star review and glad you knew right away after sampling the dough that these were going to be winners! I hope you love the baked cookies as much as the dough :)

  22. WOW! These are incredible cookies. I doubled the batch, made ice cream sandwiches and took them to my husband’s fire station for the guys. They were a huge hit! Thank you for the awesome recipe…delicious!

    Rating: 5
  23. What a great recipe for cookies. I use it all the time. I never get store bought any more.

    Rating: 5
  24. Can I freeze these? I am afraid they will bleed upon unfreezing?

    • I am fearful of bleeding too although I have done it and it’s not terrible. But better yet, I would freeze the unbaked mounds of dough and then just bake them off when you’re ready for them.

  25. My 7 yr. old granddaughter and I enjoyed making these together. They were fabulous! Everyone in the family loved them and want us to make them again right away as they disappeared very quickly!

    Rating: 5

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