Soft baked m&m cookies

These cookies really are so lovely. Soft and fluffy with just a bit of crispiness on the edges. They are soft enough that I recommend you actually store them in the fridge as they will get too moist and too soft if they sit out at room temperature- especially during summer months.

All you will need is 5 ingredients!! Thats it. These cookies couldn’t be easier to make. If you are allergic to dairy- no problem. You can use the brand unreal dark chocolates with crispy quinoa instead. I also recommend using Earth Balance buttery sticks. Other brands of vegan butter may work too but I find their melting point differs from real butter enough that they may spread more than the recipe intends.

You can also mix in other things too- Chopped up pb cups, toffee, caramel, chocolate chips, White cocolate chips, macadamia nuts, walnut or pecans. You could also add cinnamon or pumpkin spice if you want!

Recipe tips & tricks:

Can you remove the eggs? 

I wouldn’t. Cookies are FINICKY and are by far one of the most challenging baked goods to make subs to.  Eggs play a vital role in balancing out the amount of fat and sugar in this recipe as well as how much they spread. 

Be careful not to over heat the chocolate. 40-50 seconds max in the microwave. Otherwise the chocolate may separate.  Using room temp or refrigerated butter works best. Frozen will melt too slowly.

Eggs for melted chocolate brownies ALWAYS need to be room temperature. Cold eggs can also break the chocolates emulsion. You can warm eggs up fast by soaking them in warm water . But be sure to dry them completely as water getting into the chocolate mix can break the emulsion. 

Can you sub the king arthur baking gluten free cake mix? I wouldnt. The king arthur mixes contain more sugar so therefore the cookies will spread too much. Look for a cake mix with the same amount of sugar and carbs per serving. 

Can you sub in other flours? No. The cake mix has sugar, salt, vanilla, baking powder/soda & a blend of flours. I’m able to simplify the recipes down to 5 ingredients because of that. No flour alone will perform the same.

I included gram measurements. Why?

Gluten baking can be seriously hit or miss if it’s not precise. ESPECIALLY cookies. No two people measure a cup of flour the same. If you want to make absolute sure that your cookies turn out grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back .

Soft baked m&m cookies

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Yield: 10-11 Cookies

Author: Brittany Angell

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• ¼ Cup Brown Sugar (41g)
• 6 Tbsp Salted Softened Butter (or vegan butter)
• 1 Large Egg
• 1 cup (140 grams) Gluten Free Pillsbury Yellow Cake Mix
• 1 Cup mini m&m’s (Plus more on top.)

Instructions

1. Line a large baking sheet with parchment.
2. Add to a bowl the butter and sugar. Beat with a hand mixer. Add the egg and beat again. Pour in the cake mix and beat until smooth. Stir in the m&m’s.
3. If your butter was melty/super soft chill the dough for 1-2 hours. If it was room temp- chill the dough in the freezer for a quick 20-25 minutes.
4. After chilling Preheat oven to 350 degrees. Scoop 10-11 cookies (using a scoop that holds 1.5 tbsp of dough) spreading the cookies out. Press a few m&m’s into the top of each cookie.
5.  Bake 11-12 minutes until the edges are golden. Allow to cool fully before removing from the cookie sheet. Store in the fridge!

Notes:

To make these dairy free use unreal dark chocolates with crispy quinoa instead of m&m’s & use vegan butter.