Servings
Font
Back
M&M Cookies
4.5 from 192 votes

M&M Cookies

This recipe produces classic M&M cookies with a balanced texture between a tender crumb and slight chewiness, complemented by colorful candy-coated chocolate pieces throughout. The dough can be made using all-purpose flour or a specially blended gluten-free mix. Rolling dough into balls and optionally freezing ensures a firmer shape and even baking. Baking times vary slightly depending on the flour chosen, resulting in reliably tasty cookies that highlight the sweetness of brown and granulated sugars along with vanilla and eggs.

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

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 butter softened, unsalted
  • 1 cup brown sugar
  • ¾ cup granulated sugar 2 tablespoons
  • 2 egg room temperature, large
  • 1 tablespoon vanilla extract pure
  • 2 ½ cups M&Ms
  • M&M candy optional, additional, to press on top
*For the gluten-free baking mix:
  • 2 cups rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca flour
  • 1 teaspoon xanthan gum

Instructions

    Cup of Yum
  1. In a medium mixing bowl, stir together the flour, baking soda, cream of tartar and salt. Set the bowl aside.
  2. 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.
  3. On low, gradually add the flour mixture and beat just until combined. Beat in the M&Ms on low.
  4. 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.
  5. 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.
  6. Preheat the oven to 350°F for the all-purpose flour version or 375° F for the gluten-free version.
  7. 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.
  8. 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. 
  9. Store in an airtight container for up to 4 days.

Notes

  • Use certified gluten-free ingredients if making the gluten-free version to avoid cross-contamination.
  • Freeze cookie dough balls for at least 2 hours to help them hold their shape during baking if using all-purpose flour.
  • Press additional M&Ms on top of each dough ball before baking for a colorful presentation.
  • The gluten-free dough requires refrigeration for at least two hours but does not need to be frozen before shaping.
  • The gluten-free flour mixture yields slightly less volume than all-purpose flour; measure carefully for best results.