M&M Cookies

Name: M&M Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 serving
Ingredients: 3 ¼ cups all-purpose flour or the gluten-free baking mix listed below*; 1 teaspoon baking soda; ½ teaspoon cream of tartar; ½ teaspoon salt; 1 cup unsalted butter; 1 cup brown sugar; ¾ cup + 2 tablespoons granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 2 ½ cups M&Ms; additional M&Ms to press on top; 2 cups rice flour; ⅔ cup Potato Starch; ⅓ cup tapioca flour; 1 teaspoon xanthan gum

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
24
Course
Baked Goods

M&M Cookies

Iris Warren

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These chewy M&M cookies are loaded with crunchy M&M’s for a childhood classic! Make these with all-purpose flour or follow the alternative directions for a gluten-free version.

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Ingredients

Servings

3 ¼ cups all-purpose flour or the gluten-free baking mix listed 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&Ms
additional M&Ms to press on top optional

*For the gluten-free baking mix:

2 cups rice flour
⅔ cup Potato Starch
⅓ cup tapioca flour
1 teaspoon xanthan gum

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Instructions

In a medium mixing bowl, stir together the flour, baking soda, cream of tartar and salt. Set the bowl aside.
In a large mixing bowl using a stand mixer or electric hand mixer, beat the butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in the eggs and vanilla at low speed until well combined.
On low, gradually add the flour mixture and beat just until combined. Beat in the M&Ms on low.
If making the all-purpose flour version, roll into 1 1/2" balls (about 65 grams) - pushing any M&Ms that stick out back in. If your dough is too soft to roll into proper balls, refrigerate for about 30 minutes or until firm. Freeze dough balls on a lined baking sheet for 2 hours, or until firm.
If making the gluten-free version, freezing is not necessary. Wrap the dough in plastic wrap and refrigerate for at least two hours. Then roll into balls.
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 a piece of parchment paper. Place the dough balls 4" apart on the prepared baking sheet. Bake the cookies for 16-20 minutes or until lightly and evenly browned. Keep unused dough frozen or refrigerated until ready to bake if baking in batches.
Remove from the oven and immediately press more M&Ms on top of each cookie, if desired. Let the cookies cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Store in an airtight container for up to 4 days.

Notes

If you need these cookies to be gluten-free, make sure all your ingredients are certified gluten-free. Original M&Ms in the US are gluten-free but some of the other varieties are not.
While the all-purpose flour version uses 3 1/4 cups of flour, the noted gluten-free flour mixture, which yields 3 cups of flour, works beautifully in this recipe.