The Best Chocolate Fudge M&M Cookies (Gluten Free)

Chocolate and M&Ms… what could go wrong?

The answer: nothing!

This combo is a tried-and-true dessert masterpiece. If you feel the need to get in on this extra chocolatey goodness, look no further than this recipe. It’s simple, and can be finished in under 30 minutes. Woohoo!

The Recipe

Time allotment

Prep Time: 15-20 minutes

Cooking time: 9-10 minutes

Total Time: 24-30 minutes

Yield: 22-24 chocolate fudge M&M cookies

Cooking Utensils

Two bowls
Spatula
Whisk - OR - Handheld Mixer
Measuring cups
Measuring spoons

Ingredients

1/2 cup (113g) salted butter
1 1/2 cup (301g) granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup (100g) cocoa powder
2 cups (244g) flour
- If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum
- I used Gluten Free Robin Hood All Purpose Flour Blend and Bob’s Red Mill Xanthan Gum
1 cup (203g) M&Ms

Instructions

In one bowl, add 1 1/2 cup (203g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (113g) butter (these are the wet ingredients)
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
Add 2 eggs, and mix again
In a separate bowl, add 2 cups (244g) flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1 cup (100g) cocoa powder (these are the dry ingredients)
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Add in 1 cup (203g) M&Ms, and stir with a spatula
Gently stir all of the ingredients together until just blended
Take out golf ball sized portions of dough, and roll them together between your palms
Line a baking pan with either parchment paper - OR - cooking. spray
Place dollar-sized balls of dough on the pan
Bake the biscuits in the oven at 350°F (180°C) for 9-10 minutes
Allow the cookies to cool for a minimum of 15 minutes
Enjoy!