M&M Cookies | My Baking Addiction

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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.

4 M&M cookies stacked on a piece of parchment paper in front of a glass of milk, with a 5th cookie leaning against the front of the stack.

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There are some treats that are essential to childhood.

Classic rice krispie treats. No-bake cookies. Funfetti cupcakes. My favorite chocolate chip cookies.

And M&M cookies, of course.

With everyone getting into their fall routines and Halloween coming up next month, it seemed like the perfect time to remind you about this recipe from my friend Erin from Texanerin Baking.

Whether you’re making these as an after-school treat, a surprise for some hard-working teachers, or as a way to use up leftover Halloween candy, these chewy cookies are always a hit.

Not to mention that you can easily make them gluten-free by following the alternative directions! So they really are perfect for everybody.

M&M cookie with a bite taken out of it set on the edge of a glass of milk.


M&M cookies were a favorite of mine growing up. My mother never made them or bought them, so whenever other parents brought them to school parties, I made a beeline for the cookie tray!

Since the days of elementary school class parties, I’ve made my fair share of M&M cookies. I always just mixed the M&M’s into the dough and baked them up. 

One thing that nagged at me is that they never looked as pretty as the cookies from my childhood.

So this time, I experimented with the best way of incorporating the M&M’s. I made them every way imaginable and finally found the best method. 

Dry ingredients for M&M cookies being whisked together in a glass bowl.

My not-so-secret method

So here’s what you do:

Add the M&M’s to the dough like you normally do. Roll the dough into balls and don’t worry about having a lot of M&M’s peeking out.

After baking, add more M&M’s on top!

Butter and sugar creamed together in a white bowl, set next to smaller bowls of eggs and vanilla.

I like my M&M cookies to be loaded with M&M’s and so my recipe calls for a lot more M&M’s than other recipes I’ve seen. 

These cookies are actually 1/3 M&M’s by weight! And that’s before you press more on top of the cookies after baking. 

You can absolutely use fewer M&M’s or toss in some other add-ins like chocolate chips or walnuts.

M&M cookie dough in a white mixing bowl.


The best thing about this recipe is that you can make it with all-purpose flour or you can make these cookies gluten-free by following a super easy alternative option.

Gluten-free option

If you choose to make gluten-free M&M cookies, you will want to replace the 3 ¼ cups of all-purpose flour with a mixture of:

Balls of m&m cookie dough set on a baking sheet to chill.

I know that the mixture above only yields 3 cups of flour, but it works perfectly to replace the all-purpose flour!

If you’re making these gluten-free, make sure you check that all of your other ingredients are certified gluten-free as well. Original M&M’s in the US are gluten-free, but some of the other varieties are not.

Making this recipe

These cookies come together much like most of the cookie recipes you’re probably familiar with, such as paleo double chocolate chip cookies or cornflake cookies.

Start by creaming together the butter and sugars until light and fluffy. Add in the eggs and vanilla and mix to combine.

6 baked m&m cookies on a parchment-lined baking sheet.

Gradually add the all-purpose flour or the gluten-free flour mix combined with the leavening and salt. Add in the M&M’s.

If you’re making these with all-purpose flour:

  • Roll the dough into balls and place on a baking sheet.
  • Place the baking sheet into the freeze for 2 hours, or until the dough balls are firm.

If you’re making the gluten-free version:

  • Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.
  • Roll the dough into balls and place on lined baking sheets.
M&M cookies arranged on a wire cooling rack to cool.

Once the dough has chilled, bake the cookies for 16-20 minutes. If you’re baking in batches, make sure you keep the dough you haven’t baked in the freezer or refrigerator until it’s ready to go in the oven.

When the cookies are done, press some extra M&M’s into the tops if you like. Let cool for a few minutes on the baking sheet before moving to a wire rack to finish cooling.

M&M cookie broken in half and being held up to the camera.


Store these M&M cookies in an airtight container at room temperature for up to 4 days.

If you’d like to freeze them, store them in an airtight container or a zip-top freezer bag in the freezer for up to a month.
You can also freeze the dough so that you can enjoy these cookies warm from the oven any time! Follow my instructions for how to freeze cookie dough to do that.

5 m&M cookies stacked on a white plate.


  • 3 1/4 cups all-purpose flour or the gluten-free baking mix listed below*
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 3/4 cup + 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 cups M&Ms
  • additional M&Ms 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


  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.


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.

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Nutrition Information

Yield 24

Serving Size 1 cookie

Amount Per Serving

Calories 383Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 39mgSodium 191mgCarbohydrates 58gFiber 2gSugar 25gProtein 5g

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