The Best M&M’S Cookies

If you’re looking for The Best M&M’s Cookies, you’ve arrived! The secret to soft, chewy cookies is pudding mix. These cookies are easy to make and easy to customize with your favorite M&M flavors.

For a fun twist, try our Chocolate M&M’s cookies too! If brownies are more your style, you’ll fall in love with these Thick and Fudgy M&M Brownies at first bite.

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

Why this Recipe is Best

Add M&Ms to just about any cookie and chances are I’ll be on board. But when you want the M&Ms to really stand out, pairing them with the right cookie dough is important.

This dough is made with instant vanilla pudding mix. Why add pudding mix to cookies?

Because pudding mix adds flavor while also making the cookies soft, chewy and sweet.

That soft cookie texture is the perfect vehicle for M&Ms with a crunchy candy shell.

We used M&Ms with festive holiday colors, along with sprinkles, to get these M&Ms Cookies ready for Santa!

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

Ingredient Notes

Pudding Mix. Make sure to use instant vanilla pudding mix, not the cook ‘n’ serve variety.

Melted Butter. This helps give the cookies the perfect consistency. They’ll spread and firm up as they bake but stay soft and chewy in the center.

M&Ms. We used the special holiday M&Ms for these cookies. The recipe works beautifully with any flavor or color of M&Ms you like!

Sprinkles. Feel free to change up the color of the sprinkles for different occasions or holidays. We recommend Jimmies sprinkles (the long, rectangular ones) or nonpareils here.

Easy Instructions

These cookies start like most: creaming together the melted butter and sugar.

Next, you’ll add the eggs, vanilla and pudding mix, followed by the dry ingredients.

Fold in the M&Ms and sprinkles. Now, drop the cookies by the spoonful onto a baking sheet.

Bake for about 11 minutes. Let cool before enjoying.

Tips and Tricks

  • The cookies are likely to appear soft when you first remove them from the oven. They’ll continue to firm up a bit as they cool so be careful not to overbake.
  • Store cookies in an airtight container at room temperature. Enjoy within 1 week.
  • Line your baking sheet with parchment paper before baking the cookies to prevent sticking and make clean up a breeze.

Recipe FAQs

Can I freeze these cookies?

Yes, these M&Ms Cookies freeze well both baked and unbaked. Baked cookies can be stored in freezer bags for up to 3 months.

Unbaked cookies should be frozen on a baking sheet until firm, then transferred to freezer bags. No need to thaw them before baking. Just place them on a cookie sheet frozen, adding a couple more minutes to the bake time.

Can I use salted butter in this cookie recipe?

Yes, salted butter can be used in this recipe. If you need to use salted butter, I recommend omitting the added kosher salt to help balance out the saltiness of the baked M&Ms Cookies.

What kind of sprinkles are best in M&Ms cookies?

I love the way that Jimmies sprinkles hold up to baking! Other kinds of sprinkles, like nonpareils and sugar sprinkles will tend to bleed into the dough.

Can I make these cookies with other flavors of M&Ms?

Of course you can! Feel free to try this recipe with any kind of M&Ms you love. Peanut Butter M&Ms, White Chocolate M&Ms and Peanut M&Ms would all be delicious choices.

The Best M&Ms Cookies are made with pudding mix! Bake up a batch of these for your family’s Christmas celebration, or whenever you’re craving the heavenly combination of cookies and M&Ms candies.

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!
Yield: 3-4 dozen

The Best M&M'S Cookies

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

If you're looking for The Best M&M's Cookies, you've arrived! The secret to soft, chewy cookies is pudding mix!

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 box (3.4oz) Instant Vanilla pudding mix
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 package (11.4 oz) holiday M&M'S
  • ¼ cup holiday sprinkles

Instructions

  1. In a large mixing bowl, beat butter with sugars until creamy. Add in pudding mix, eggs and vanilla extract.
  2. Add flour, baking soda and salt. Fold in M&M'S and sprinkles.
  3. Drop by large tablespoon (I use this scoop for perfect sized cookies) onto parchment paper lined baking sheet.
  4. Bake in a 350°F oven for 11-13 minutes. Do not over bake, cookies may appear soft. Allow to cool and enjoy! Store in airtight container for up to one week.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 30, 2016

Comments & Reviews

  1. I have had a recipe similar, if not exactly, like this one for a few years. Mine is called “Santa’s Favorite Cookie” and it is a favorite with everybody I bake for. I give baked goods (4 or 5 kinds of cookies, sweet breads, etc.) to coworkers and friends every year and this is the cookie they always make sure is in the box.

  2. My cookies when I took them out and they were cooling they had flattened, I am not sure what I did wrong. Someone please help, it may have been my butter as it was sitting out since last night so it was very soft!

  3. I made these at Christmas with the usual type sprinkle, (loved them!!). I’m planning on making these for a baby shower. She’s having a girl and I was looking for sprinkles in pinks. I found non-pareils (sp?). Will these work the same or be too crunchy?

  4. They taste great but are so flat and not very pretty. I froze half the batch so hopefully they won’t be as flat when I bake them.

  5. OMG! just made these yesterday. they were awesome. they are now my favorite cookies, really yummy.
    thanks for the recipe

  6. I made these today. YUM! I melted the butter, added the sugars, and then added the eggs before adding the vanilla pudding. I did not use parchment paper. I baked them on a stone cookie sheet for 11 minutes. They didn’t look done when I took them out of the oven, but they firmed up and were perfect. I’m planning to make another batch later this week.

  7. Definitely don’t melt butter, as soon as I finished I knew something was off. Should of realized you can’t cream with melted butter, her base recipe she uses to make variations of this recipes calls for “softened” butter. 

  8. Yum! I love how the pudding keeps the cookies so soft. These are totally perfect for Christmas!

  9. These look great. I have had trouble in the past with adding pudding to the cookies. For some reason the pudding made it gritty. Any idea of why?

    1. I have been making pudding cookies for years. I make sure the butter and sugars are well creamed and smooth before adding the pudding, while being sure to scrape the bowl to ensure there’s no leftover/hiding bits on the bottom/sides. Works for me. Good luck!

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