1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Gluten Free Vanilla Cake Mix
6 tablespoons (84 g) unsalted butter, at room temperature
2 eggs (100 g, out of shell) at room temperature, beaten
1 cup (6 ounces) M&Ms minis (or an equal amount, by weight, regular M&Ms)*
*Most varieties (including plain and mini) of M&Ms are gluten free in the U.S. If they’re not gluten free where you live, try using any other mix-in you like. Chocolate chips (regular or mini) would be great.
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix and whisk to break up any lumps. Add the butter and eggs, mixing well after each addition. The dough will be thick. Add the M&Ms, and mix until they are evenly distributed throughout, handling as little as possible so the colors don’t run.
Drop the dough by rounded teaspoon on the prepared baking sheet (a #50 cookie scoop works perfectly), 2 inches apart. With wet fingers, press each piece of cookie dough into a 1/2-inch thick disk. Place the cookies in the center of the oven and bake until lightly browned on the underside and edges, about 9 minutes. Allow to cool until set on the baking sheet until firm. They will flatten as they cool.
Originally published in 2o12. Recipe unchanged, photos, video and much of the text is new.