Soft & Chewy Gluten-Free M&M Cookies

Indulge in the ultimate treat: Soft & Chewy Gluten-Free M&M Cookies! This incredibly easy recipe promises to be your new go-to for satisfying any cookie craving, delivering delightful textures and vibrant flavors in every bite.

There’s nothing quite like a freshly baked cookie, especially when it’s a perfectly soft and chewy gluten-free delight. As passionate bakers, we’re constantly exploring new twists on classic recipes, from rich brown butter toffee creations to decadent Nutella-stuffed cookies and even impressive bakery-style giants. But when it comes to pure joy and vibrant appeal, our latest obsession is undoubtedly these incredible **Gluten-Free M&M Cookies**.

Using our tried-and-true favorite chocolate chip cookie dough base as a starting point, we’ve elevated this recipe by folding in an abundance of colorful M&M candies. The result is a batch of cookies that are not only irresistibly delicious but also wonderfully charming and fun to look at. They’re designed to be a showstopper, whether for a casual snack or a festive gathering.

What makes these soft and chewy M&M cookies truly special is their incredible versatility. While classic rainbow M&Ms always bring a smile, you can easily customize them for any holiday or special event. Imagine festive red and green M&Ms for Christmas, romantic reds and pinks for Valentine’s Day, or even patriotic colors for the Fourth of July. The possibilities are endless, making them a fantastic recipe to keep in your repertoire all year long.

Every bite of these gluten-free cookies delivers a perfect balance: crispy, golden-brown edges giving way to a luxuriously soft and chewy center, studded with melty chocolate chips and bursts of crunchy, colorful M&M candies. This recipe is straightforward, classic, and guarantees a delightful experience for bakers of all levels. We’re confident you’ll fall in love with these easy gluten-free M&M chocolate chip cookies just as much as we have!

Ready to bake? Here’s a closer look at the simple ingredients you’ll need to create our signature soft and chewy gluten-free M&M cookies…

Gather Your Essential Ingredients for Perfect Gluten-Free M&M Cookies

Beyond their charming appearance and delicious taste, one of the many reasons to adore this recipe is its reliance on simple, everyday ingredients. You won’t find any obscure items here! Instead, we focus on specific techniques that maximize the flavor and texture of each component, transforming familiar staples into extraordinary gluten-free M&M cookies. Let’s explore what makes these ingredients shine:

• Butter: The Foundation of Flavor. Our journey to exceptional cookies begins with browning the butter. This crucial step introduces incredible depth, infusing the cookie dough with rich, nutty, and caramel-like notes that truly elevate the final product. While melting the butter works, investing a few extra minutes to brown it will yield an unparalleled flavor and chewiness that sets these cookies apart. We highly recommend this technique for the best results!
• Brown Sugar & White Sugar: The Perfect Texture Duo. A balanced blend of light brown sugar and granulated white sugar is key to achieving that ideal soft and chewy texture. Brown sugar contributes moisture and a deeper, molasses-rich flavor, while white sugar ensures the edges crisp up beautifully. Together, they create a wonderfully nuanced sweetness and an irresistible bite.
• Eggs + 1 Extra Egg Yolk: For Unbeatable Chewiness. The addition of two whole eggs provides structure and moisture, but the secret to truly chewy cookies lies in that extra egg yolk. Egg yolks are rich in fat and emulsifiers, which contribute to a tender crumb and a satisfyingly dense, chewy texture. If you’re new to separating eggs, our guide on 3 ways to separate egg yolks & whites can help!
• Vanilla Extract: Enhancing Every Flavor. A generous amount of pure vanilla extract is essential. It harmonizes beautifully with the nutty notes of brown butter and enhances the chocolate, adding a warm, comforting aroma and taste that is simply delightful.
• Gluten-Free Measure-For-Measure Flour & Cornstarch: The Texture Architects. For a truly superior gluten-free M&M cookie, we highly recommend King Arthur’s Measure-For-Measure Gluten-Free Flour Blend. This blend consistently delivers the best taste and texture, closely mimicking traditional wheat flour. If you opt for a different 1:1 gluten-free flour blend (like Bob’s Red Mill), ensure it explicitly states it contains xanthan gum, as this is vital for the structure and consistency of your cookies. A touch of cornstarch further tenderizes the dough, contributing to that sought-after soft and chewy texture.
• Baking Soda & Baking Powder: The Leavening Agents. We utilize both baking soda and baking powder to achieve the perfect lift and spread in our cookies. Baking soda reacts with acidic ingredients (like brown sugar), promoting spread and tenderness, while baking powder provides consistent rise. For optimal results, ensure your leavening agents are fresh. You can quickly test your baking powder and soda for freshness in under a minute!
• Salt: The Flavor Enhancer. A good pinch of salt is crucial for balancing the sweetness and bringing out the rich flavors of the chocolate and butter. It prevents the cookies from tasting overly sweet, creating a more complex and satisfying profile.
• Semisweet or Dark Chocolate Chips: For Double Chocolate Goodness. We love the combination of classic M&M candies and melty chocolate chips in our gluten-free M&M chocolate chip cookies. Semisweet or dark chocolate chips add an extra layer of chocolatey richness. However, if you prefer your cookies solely with M&Ms, feel free to adjust and use more M&M candies instead!
• M&M Candies: The Star of the Show. And finally, the iconic M&Ms! For the best M&M cookies, we recommend using plain milk chocolate M&Ms or dark chocolate M&Ms. We advise against the larger, filled varieties like peanut, almond, or caramel M&Ms, as they can alter the cookie’s structure and even sometimes contain gluten.

How To Make Gluten-Free M&M Chocolate Chip Cookies: A Step-by-Step Guide

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the full recipe card located below!

1. Begin by Browning the Butter for Enhanced Flavor. In a light-colored saucepan, melt the butter over medium heat. Stir continuously with a whisk as the butter begins to foam. This part requires a keen eye: once it foams, the butter will rapidly transform into a beautiful golden brown and develop a sweet, nutty aroma, reminiscent of toasted hazelnuts or caramel. Immediately remove the pan from the heat and transfer the browned butter to the bowl of your stand mixer or a large mixing bowl. Allow it to cool thoroughly to room temperature. This cooling step is vital to prevent it from melting your chocolate chips or M&Ms prematurely when they are added to the dough.
2. Combine the Browned Butter with Sugars. Once your fragrant brown butter has reached room temperature, add both the light brown sugar and granulated white sugar to the stand mixer or large bowl. Using the paddle attachment, mix these ingredients together on medium speed until the mixture is fully combined and has the consistency of wet sand. This ensures an even distribution of sweetness and moisture.
3. Incorporate Eggs, Egg Yolk, and Vanilla for Richness. Add the eggs and the extra egg yolk one at a time, mixing thoroughly for about 30 seconds after each addition. This vigorous mixing helps to create a light and airy base for your cookies. Once the eggs are fully incorporated, stir in the vanilla extract until it’s evenly blended into the wet ingredients, infusing the dough with its comforting aroma.
4. Gently Fold in the Dry Ingredients. In a separate bowl, whisk together your gluten-free measure-for-measure flour, cornstarch, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in your mixer. Mix on low speed until the ingredients are almost combined, with just a few streaks of flour remaining visible. Avoid overmixing to keep your cookies tender.
5. Mix in the Chocolate Chips and M&M’s. Now for the fun part! Add your semisweet or dark chocolate chips and the colorful M&M candies to the cookie dough. Mix slowly, just until they are evenly distributed throughout the dough. Again, be careful not to overmix, as this can crush the M&Ms.
6. Chill the Dough for Optimal Texture. This step is non-negotiable for soft, chewy gluten-free M&M cookies! Cover the dough and chill it in the refrigerator for a minimum of 2 hours, and ideally up to 24 hours. Chilling allows the gluten-free flour to fully hydrate, absorbing liquids and softening, which significantly improves the cookie’s texture, making it wonderfully soft and chewy rather than gritty. It also prevents excessive spreading during baking, ensuring your cookies hold their perfect shape.
7. Prepare for Baking: Preheat and Prep Your Pans. When you’re ready to bake, remove the chilled cookie dough from the refrigerator. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
8. Scoop the Dough into Uniform Balls. As soon as the dough is pliable enough to scoop (it will be quite firm from chilling), use a medium cookie scoop (a 2-tablespoon capacity scoop works perfectly) to portion the dough into even balls. You can scoop all the dough at once, but remember to return any unused portions to the refrigerator to keep them chilled between batches.
9. Bake and Cool Your Delicious Cookies. Place about 6 cookie dough balls on each prepared baking sheet, ensuring they are spaced adequately apart. Bake for 8-10 minutes, or until the edges are golden brown and the centers appear slightly underdone (they will continue to set as they cool). Immediately after removing them from the oven, you can gently press a few extra M&Ms onto the top of each cookie for a more visually appealing finish. Let the cookies rest on the warm baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. Alternate baking sheets to ensure you’re never placing cold dough onto a hot pan, which can affect spread.
10. Store Your Gluten-Free M&M Cookies. Once cooled, store your cookies in an airtight container at room temperature for 2-3 days to maintain their freshness and chewiness. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 2 months.

Recipe Card

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Soft & Chewy Gluten-Free M&M Cookies

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1 Star

5 from 2 reviews

• Author:
  Emily Dixon, Sweets & Thank You
• 
  
  Total Time:
  
  3 hours
• 
  
  Yield:
  
  18-20 Cookies
• 
  
  Diet:
  
  Gluten Free

Print Recipe

Description

This easy gluten-free M&M cookie recipe is perfect for your next cookie craving! Try it with seasonal M&Ms to celebrate the holidays and delight your taste buds.

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Ingredients

For The Gluten-Free M&M Cookies:

• 1 cup unsalted butter, cut into cubes (2 sticks, 226 grams)
• 3/4 cup light brown sugar, packed (150 grams)
• 3/4 cup granulated sugar (150 grams)
• 2 large eggs + 1 large egg yolk (ideally at room temperature)
• 1/2 Tablespoon pure vanilla extract
• 2 1/2 cups gluten-free measure-for-measure flour, either weighed or scooped & leveled (300 grams)
• 1 Tablespoon cornstarch (8 grams)
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup M&M candies (use classic milk chocolate or dark chocolate, or another verified gluten-free variety*)
• 1/2 cup semisweet or dark chocolate chips

To Garnish the Baked Cookies (Optional, for an extra beautiful finish):

• 1/2 cup additional M&M candies
• 1/4 cup additional chocolate chips
• Flaky sea salt (for sprinkling)

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Instructions

1. Start by Browning The Butter: In a light-colored saucepan, melt the butter over medium heat. Stir constantly with a whisk until it foams, then quickly turns golden brown (like honey) and smells sweet and nutty. Immediately remove from heat and transfer to the bowl of your stand mixer or a large mixing bowl. Allow it to cool completely to room temperature (it shouldn’t be warm to the touch). This step is crucial for flavor and texture, and to prevent melting the mix-ins.
2. Combine Browned Butter & Sugars: Once the browned butter is at room temperature, add the brown sugar and granulated sugar to the bowl. Mix with the paddle attachment until the mixture is well combined and resembles wet sand.
3. Add Eggs & Egg Yolk, Then Vanilla: Beat in the eggs and the extra egg yolk one at a time, mixing well for about 30 seconds after each addition to fully incorporate. Stir in the vanilla extract until just blended.
4. Add The Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, cornstarch, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients. Mix slowly until just almost combined; a few streaks of flour should still be visible to avoid overmixing.
5. Mix In The Chocolate Chips & M&M’s: Add the chocolate chips and M&M candies to the dough. Stir gently until they are just combined and evenly distributed throughout the mixture.
6. Chill The Dough: Cover the cookie dough tightly and chill in the refrigerator for at least 2 hours, or ideally overnight (up to 1 day). This essential step allows the gluten-free flour to hydrate fully, resulting in a softer, chewier cookie with less grittiness and prevents excessive spreading during baking.
7. Prepare for Baking: When ready to bake, remove the chilled cookie dough from the refrigerator. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
8. Scoop The Dough: Once the dough is soft enough to scoop (it will be firm), use a medium cookie scoop (approx. 2 tablespoons) to form uniform cookie dough balls. Place them on the prepared baking sheets. If baking in batches, keep the remaining dough chilled in the fridge.
9. Bake & Cool The Cookies: Place 6 cookie dough balls on a prepared baking sheet. Bake for 8-10 minutes, or until the edges are lightly golden and the centers still look slightly soft and underdone. Remove from the oven and let the cookies rest on the warm baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. Alternate baking sheets between batches to ensure you’re always placing cold dough on a cool surface.
10. A TRICK FOR PRETTY M&M COOKIES!: For the most visually appealing cookies, reserve 1/2 cup of M&M candies and 1/4 cup chocolate chips. Immediately after removing the cookies from the oven, while they are still warm, gently press 5-6 extra M&Ms and 2-3 chocolate chips onto the top of each cookie. This ensures the candies retain their vibrant color and don’t crack, making your cookies look professionally baked.
11. Serve & Enjoy: Once cooled, enjoy your delicious gluten-free M&M cookies immediately. Store any leftovers in an airtight container at room temperature for 2-3 days, or freeze them in a freezer bag for up to 2 months.

Notes

• Gluten-Free Flour Selection: For consistently excellent results, we highly recommend using King Arthur Measure-For-Measure gluten-free flour blend in this recipe. If you choose to substitute with another 1:1 gluten-free flour blend, it is absolutely essential that the blend contains xanthan gum for proper cookie structure and texture. If your chosen blend does not contain xanthan gum, you may need to add about 1/2 teaspoon per cup of flour. For accurate measurement, always weigh your flour with a kitchen scale, or meticulously use the scoop and level method to avoid compacting too much flour into your measuring cup.

*Ensure You Use Gluten-Free M&Ms!

• While many M&M varieties are gluten-free, it’s crucial to understand that not ALL of them are. Generally, classic Milk Chocolate M&Ms and Dark Chocolate M&Ms are safe choices, and this usually extends to their seasonal color counterparts.
• Flavors like Peanut M&Ms, Caramel M&Ms, and Peanut Butter M&Ms are typically gluten-free, but their larger size might not be ideal for the texture of these specific cookies.
• It is very important to note that Crispy M&Ms and Pretzel M&Ms are explicitly NOT gluten-free. For limited edition or seasonal M&Ms, always check the packaging’s allergy statement carefully before using them in your gluten-free baking.

• 
  
  Prep Time:
  
  20 minutes
• 
  
  Chill Time:
  
  2 hours
• 
  
  Cook Time:
  
  40 minutes
• 
  
  Category:
  
  Cookies
• 
  
  Method:
  
  Oven
• 
  
  Cuisine:
  
  American