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  • Writer's pictureJason Wills

Perfect Choc-Chip M&M Cookies

Prep Time: 10 mins + chilling time | Cook Time: 12 - 15 mins

Makes roughly 24 to 30 cookies depending on size

My wife has been making these cookies for years and they are always a crowd-pleaser! The secret to these foolproof, perfectly chewy-in-the-middle, crispy-on-the-edge cookies is the addition of instant vanilla dessert mix and chilling the dough before cooking. You don't want to skip the chilling step, trust me.

This is a great cookie dough to make ahead and have on hand in the freezer for anytime you want fresh hot cookies - roll the dough into balls and freeze on baking trays, then store free-flow in a freezer-safe container. If baking from frozen, you may need to add a couple minutes onto the cook time. These tasty cookies make for a great holiday or everyday treat to share!


• 113g unsalted butter, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar, lightly packed

• 1 large egg

• 1 teaspoon vanilla or vanilla paste

• 1 1/2 cups high-grade flour

• 3 T instant vanilla creme dessert mix (we use Gregg's)

• 1/2 t baking soda

• 1/2 t salt

• 1/2 to 3/4 cup mini dark choc chips

• 145g bag of mini M&Ms


1. *Preheat oven to 180 degrees C and line two large baking trays with baking paper.

2. Measure out dry ingredients (flour, vanilla dessert mix, baking soda and salt) and add to a sieve, set aside on one of the trays lined with baking paper. In a large mixing bowl, cream softened butter and sugars with electric beaters until well combined. Add the egg and vanilla and mix until light and fluffy.

3. Sift the dry mix directly into the wet ingredients in thirds until fully combined, tip any extra dry mix from the baking paper into the bowl. With a largte spoon, stir in chocolate chips and M&Ms. Roll dough into even 1 tablespoon size balls and place on baking trays. Chill dough for at least an hour or overnight before baking to ensure slightly chewy cookies with crispy edges. You can speed this up by chilling quickly in the freezer before baking.

4. Bake for 12 - 15 minutes until lightly browned on the edges, rotating the trays halfway through. Transfer to a cooling rack and store in an airtight container for up to a week. Enjoy!

*Only preheat the oven if you will be baking the cookies on the same day.

Recipe adapted from:

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