M&M Cookies

The best and easiest M&M cookies are chewy with crispy edges, full of M&M candies, and loved by kids of all ages. Grab a glass of ice cold milk and dive right in!

5 from 1 vote

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Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 10

Additional Time: 15

Total Time: 35

Servings: dozen

Calories: 180kcal

Author: Jennifer Stewart

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup 2 sticks unsalted butter (softened)
1 box 3.4 oz instant vanilla pudding
¾ cup brown sugar packed
¼ cup granulated sugar
1 teaspoon vanilla extract
2 eggs room temperature
1 ½ cups or 1 package 12 oz plain chocolate candies plus more for adding to the top before baking if desired
1 cup chocolate chips semi sweet or milk chocolate

Instructions

Preheat oven to 375 degrees. Line baking sheets with silicone mats or parchment paper.
In a medium bowl, combine flour, salt and baking soda. Set aside.
In a large bowl, cream together butter, dry pudding mix, brown sugar, granulated sugar and vanilla extract until light and fluffy.
Beat in eggs one at a time making sure they are incorporated before adding the next one.
Gradually add flour mixture until smooth.
Stir in M&M candies and chocolate chips gently.
Using a cookie dough scoop, divide dough and roll into balls.
Place on baking sheet and slightly press down the top.
Add more candy on top if desired.
Bake 8-10 minutes or until lightly golden brown.
Remove from oven and cool slightly on the baking sheet.
Transfer to wire rack.
Store in airtight container for up to 7 days.

Notes

Make sure the butter is softened but not melted. This will make the cookies spread while baking.
The molasses in the brown sugar keeps the cookies chewy so make sure it’s fresh and not hard.
Two teaspoons of cornstarch in the dough helps to keep the cookies chewy.
Use an ice cream scoop to portion your dough so all the cookies are the same size and cook evenly.
Cold dough doesn’t spread when baked so make sure you chill the dough balls for at least 15 minutes before baking.
Take the cookies out before they are completely brown and they will be perfectly soft. They will continue to bake a few minutes after you take them out of the oven.
To avoid cracked M&Ms on the top of your cookies, gently press a few into the cookie tops as soon as you take them out of the oven. Instant Pretty!
Cool completely before storing and they will last longer.

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