Chewy M&M Cookies Recipe for Perfect Chocolate Crumble

These chewy M&M cookies are packed with crunchy M&M’s for a timeless childhood treat. Make them with all-purpose flour or use the easy gluten‑free alternative below.

Some treats instantly call to mind childhood: classic Rice Krispie treats, simple no‑bake cookies, Funfetti cupcakes and, of course, M&M cookies.

With fall routines settling in and Halloween approaching, this recipe — adapted from my friend Erin at Texanerin Baking — feels especially timely. These cookies are perfect as an after‑school snack, a thoughtful teacher gift, or an easy way to use up leftover holiday candy. They’re chewy, generously studded with M&M’s, and can be made gluten‑free with a simple swap.

PERFECT M&M COOKIES

M&M cookies were one of my favorites growing up. My mom didn’t make them, so whenever another parent brought them to school parties, I always headed straight for the cookie tray. Over the years I’ve made many batches and experimented with how to get them to look and taste like the best ones from my childhood.

My trick? Mix M&M’s into the dough, shape the cookies, bake, then press a few more candies into the tops right after they come out of the oven. That extra step gives each cookie a colorful, irresistible finish.

My not‑so‑secret method

Add the candies to the dough as usual, roll the dough into balls, and don’t worry if a few M&M’s peek out. After baking, press extra M&M’s onto the warm cookies so they sit attractively on top.

These cookies are intentionally loaded with candy — the recipe uses significantly more M&M’s than many classic cookie recipes. You can reduce the amount if you prefer or add mix‑ins like chocolate chips or nuts.

HOW TO MAKE THESE M&M COOKIES

This recipe works with all-purpose flour or a straightforward gluten‑free flour blend described below.

Gluten‑free option

To replace 3 ¼ cups all‑purpose flour, use this mix:

• 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 1 teaspoon xanthan gum

Although this gluten‑free mix yields about 3 cups of flour, it works well in this recipe. If you choose the gluten‑free route, confirm all ingredients (including the M&M’s) are certified gluten‑free; some M&M varieties contain gluten in certain countries.

Making the dough

These cookies follow a familiar cookie method. Start by creaming together the butter and sugars until light and fluffy. Beat in eggs and vanilla, then gradually add the dry ingredients (flour or the gluten‑free mix plus baking soda, cream of tartar and salt). Stir in the M&M’s on low speed so they don’t break apart.

All‑purpose flour version:

• Roll dough into 1 1/2″ balls (about 65 g), tucking any protruding M&M’s back in.
• If the dough is too soft, chill ~30 minutes. Freeze the dough balls on a lined sheet for 2 hours or until firm.

Gluten‑free version:

• Wrap the dough and refrigerate at least 2 hours (freezing is not necessary).
• After chilling, roll into balls and place on lined baking sheets.

Bake: Preheat the oven to 350°F for the all‑purpose flour version or 375°F for the gluten‑free version. Space dough balls about 4″ apart on a parchment‑lined sheet and bake 16–20 minutes, until lightly browned and set. If baking in batches, keep remaining dough chilled or frozen.

When the cookies come out of the oven, immediately press a few extra M&M’s into the tops for a finished look. Let 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. To freeze baked cookies, use an airtight container or freezer bag for up to one month.

You can also freeze unbaked dough balls so you can bake fresh cookies whenever you like. Freeze portioned dough on a tray, then transfer to a freezer bag; bake from frozen, adding a couple of minutes to the time if needed.