The Perfect M&M Cookies
Hands down the best M&M cookies all because of this ONE secret ingredient…
Picture the perfect, soft & chewy, chocolate chip cookies… then add the extra punch of mini M&M chocolates — Basically your childhood in a cookie.
I’ve fine tuned this recipe to make the PERFECT m&m cookies. We love to keep them in the pantry for after work treats or to eat with ice cream. They’re also the perfect addition to your child's lunch box or after school treat!
Tips for Making Perfect M&M Cookies
Don’t grease your cookie sheets, it will make your cookies spread and change texture.
Don’t skimp on creaming your butter and sugars together. I recommend mixing them for a good 2 minutes. This helps create a fluffy and chewy cookie.
Try sprinkling the dough with just a touch of salt after mixing for a perfect sweet and salty combination.
Your cookies will continue to cook on the hot cookie sheet after you remove them from the oven. Be careful not to overcook!
Let cookies cool completely before storing in containers. This will help to keep their crispness.
Store leftover cookies in an airtight container. To keep them soft and moist, try adding a piece of broken up bread to the container. It’s like magic.
Now for the magic ingredient that CHANGES THE GAME in the cookie making world… Vanilla Pudding Mix. Yup. Add 3 T of it to your cookie recipe and thank me later!
Makes: 30 cookies
1 stick unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
3 tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 cup mini m&m's
Preheat the oven to 350°F and line a baking sheet with parchment paper
In a large mixing bowl cream butter and sugars until smooth
Add egg and vanilla and mix until well combined
Add flour, pudding mix, baking soda and salt, and mix until combined
Add chocolate chips and m&m’s lightly fold into dough
With a small cookie scoop, place dough balls 1 inch apart from each other
Bake for 10-12 minutes until cooked through
Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack.
Serve & Enjoy!