These chewy M&M cookies are packed with crunchy M&M’s for a nostalgic favorite. Make them with all-purpose flour or follow the easy alternative directions for a gluten-free version.
Some treats simply define childhood: classic Rice Krispie treats, no-bake cookies, funfetti cupcakes and, of course, M&M cookies.
With fall routines underway and Halloween on the way, this recipe from Erin at Texanerin Baking is a timely reminder of an all-time favorite. These cookies make a great after-school snack, a thoughtful gift for teachers, or a fun way to use up leftover holiday candy. They’re chewy, loaded with M&M’s, and easy to adapt to gluten-free diets.
PERFECT M&M COOKIES
M&M cookies were one of my favorite treats growing up. Since my mom never made them, whenever they showed up at school parties I always headed straight for the cookie tray.
Over the years I tried many approaches to make them look like those classic store-bought party cookies. After experimenting with different methods, I settled on a simple trick that produces cookies that look gorgeous and stay wonderfully chewy.
My not-so-secret method
Mix plenty of M&M’s into the dough, roll the dough into balls, and bake. After the cookies come out of the oven, press a few extra M&M’s on top so each cookie shows lots of colorful candy. The result is a loaded, picture-perfect cookie that still tastes homemade.
This recipe calls for more M&M’s than most—roughly one-third of the cookie dough by weight is M&M’s, and that’s before you press extra candies on top after baking. If you prefer, reduce the amount or add other mix-ins like chocolate chips or chopped nuts.
HOW TO MAKE THESE M&M COOKIES
This recipe can be made with all-purpose flour or adapted to a gluten-free version using a simple flour blend. Read the gluten-free option carefully if you need the recipe to be free of gluten.
Gluten-free option
To replace the 3 ¼ cups of all-purpose flour, use this gluten-free blend:
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1 teaspoon xanthan gum
This mixture yields about 3 cups and works well in place of the all-purpose flour. If you make the gluten-free version, verify that all other ingredients, including your M&M’s, are certified gluten-free.
Making the dough
These cookies follow a classic cookie method:
- Cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs and vanilla.
- Whisk together the flour (or gluten-free mix), baking soda, cream of tartar and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the M&M’s.
If using all-purpose flour: roll dough into 1 1/2-inch balls (about 65 grams), pressing any protruding candies back into the dough. If the dough is too soft, chill about 30 minutes, then freeze the balls on a lined sheet for 2 hours until firm.
If using the gluten-free mix: wrap the dough and chill in the refrigerator for at least 2 hours, then roll into balls and place on lined baking sheets (freezing is not necessary).
Preheat the oven to 350°F for the all-purpose flour version or 375°F for the gluten-free version. Line a baking sheet with parchment and space the dough balls about 4 inches apart. Bake 16–20 minutes, until lightly and evenly browned. Keep any unused dough chilled or frozen while baking in batches.
Right after removing the cookies from the oven, press a few extra M&M’s onto each cookie to make them colorful and glossy. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
STORAGE
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in an airtight container or zip-top bag for up to one month.
You can also freeze the dough balls so you can bake fresh cookies whenever you like. Keep dough balls frozen or refrigerated until ready to bake, and follow the chilling or freezing instructions above.
M&M Cookies
Servings: 24
Prep: 20 mins • Cook: 20 mins • Total: 40 mins
Ingredients
- 3 ¼ cups all-purpose flour (or the gluten-free mix below)
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ¾ cup + 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 ½ cups M&M’s, plus extra to press on top (optional)
*For the gluten-free baking mix
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1 teaspoon xanthan gum
Instructions
- In a medium bowl, whisk together the flour (or gluten-free mix), baking soda, cream of tartar and salt. Set aside.
- In a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add the eggs and vanilla, mixing on low until combined.
- On low speed, gradually add the dry ingredients and mix only until combined. Fold in the M&M’s on low.
- If using all-purpose flour: roll the dough into 1 1/2″ balls (about 65 g), tucking any protruding M&M’s back into the dough. If too soft, refrigerate about 30 minutes. Freeze the dough balls on a lined sheet for 2 hours or until firm.
- If using the gluten-free version: wrap the dough and refrigerate at least 2 hours, then roll into balls. Freezing is not required.
- Preheat the oven: 350°F for all-purpose flour cookies or 375°F for gluten-free cookies. Line baking sheets with parchment and place dough balls 4″ apart.
- Bake 16–20 minutes, until lightly and evenly browned. If baking in batches, keep remaining dough chilled or frozen until ready to bake.
- Right out of the oven, press a few extra M&M’s onto each cookie, if desired. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature up to 4 days, or freeze baked cookies for up to one month.
Notes: If you need the cookies to be gluten-free, confirm that all ingredients are certified gluten-free. The gluten-free flour mix above yields slightly less volume than the all-purpose measurement but performs well in this recipe.