Crumbl M&M Cookie Copycat Recipe

Crumbl’s M&M cookie is a thick, soft-centered sugar cookie loaded with colorful M&Ms and finished with a pink almond buttercream. If you’ve ever walked out of a Crumbl box with frosting on your fingers and immediately wanted to make them at home, this recipe is for you.

The cookies are big, bakery-style rounds that actually hold their shape, and the frosting is the real thing: sweet, slightly almond-scented, and pink enough to look the part.

Why I Love This Recipe

The texture is what keeps me coming back. The outside has just enough of a set while the center stays almost doughy, which is exactly what Crumbl is going for.

The almond buttercream on top pulls the whole thing together. It gives a flavor contrast to the sweet cookie base that makes each bite interesting rather than one-note sugary.

This is also a recipe where you don’t need any special equipment or hard-to-find ingredients. A stand mixer helps, but a hand mixer works fine.

Recipe Ingredients

• 2 3/4 cups all-purpose flour – Spooned and leveled, not scooped, to avoid a dense cookie
• 1/2 tsp baking soda – Gives a gentle lift without puffing too much
• 1/2 tsp baking powder – Works with the soda for a soft, slightly cakey crumb
• 1/2 tsp salt – Balances the sweetness; don’t skip it
• 1 cup (2 sticks) unsalted butter, softened – Softened to room temperature for the right creamy texture
• 1 cup granulated sugar – Gives structure and a lightly crisp outer edge
• 2 large eggs – Room temperature; one whole egg plus one yolk adds richness
• 2 tsp vanilla extract – Use pure vanilla, not imitation, for a cleaner flavor
• 1 cup M&Ms, plus extra for topping – Regular milk chocolate M&Ms; save a handful to press on top before baking

For the Pink Almond Buttercream:

• 1/2 cup (1 stick) unsalted butter, softened – Same rule: room temperature so it creams smooth
• 2 cups powdered sugar, sifted – Sifted keeps the frosting lump-free
• 2 tbsp heavy cream – Adds body; milk works but the frosting will be slightly thinner
• 1 tsp almond extract – This is the signature flavor; start with 1 tsp and taste
• 2 to 3 drops pink or red food coloring – Gel coloring gives a more vivid color than liquid

Variations / Substitutions

• Dairy-free butter – A plant-based stick butter (not a spread) works in both the cookies and the frosting with no change to texture.
• Gluten-free flour – A 1:1 gluten-free all-purpose blend works here; the cookies may spread a little more, so chill the dough for 30 minutes before baking.
• Peanut butter M&Ms – Swap in peanut butter M&Ms for a nuttier, slightly saltier result that plays well against the almond frosting.
• Vanilla buttercream instead of almond – Replace the 1 tsp almond extract with 1 1/2 tsp vanilla extract if almond flavor isn’t your thing; the frosting is gentler and works just as well.
• Skip the pink coloring – The frosting tastes identical without it; this is purely a visual call.
• Reduce batch size – This recipe halves cleanly if you only need 6 large cookies.

If you like big, frosted bakery cookies, you might also enjoy the Crumbl Pink Sugar Cookie Copycat Recipe, which uses a similar base.

How To Make M&M Cookies

Step 1: Cream the Butter and Sugar

Set your oven to 375°F (190°C). In a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, beat the 1 cup softened butter and 1 cup granulated sugar together on medium-high speed for 3 to 4 minutes. You want the mixture to go from yellow and grainy to pale, fluffy, and noticeably increased in volume.

Add the 2 large eggs and 2 tsp vanilla extract, then beat for another 60 seconds until smooth. Scrape down the sides of the bowl before moving on.

The butter-sugar mix should look almost white and hold a soft peak when you stop the mixer. If it still looks yellow and dense, keep going for another minute. Under-creaming is one of the most common reasons these cookies come out flat.

Step 2: Combine the Dry Ingredients and Form the Dough

In a separate bowl, whisk together the 2 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Add this flour mixture to the butter mixture in 2 additions, mixing on low speed just until no dry streaks remain, about 20 to 30 seconds per addition.

Switch to a spatula and fold in the 1 cup M&Ms. The dough will be thick and a little sticky, which is exactly right.

Don’t overmix once the flour goes in. Working the dough too long develops gluten and gives you a tougher, bread-like cookie instead of the soft, tender crumb you’re after.

Step 3: Scoop and Bake the Cookies

Line 2 baking sheets with parchment paper. Use a large cookie scoop or a 1/4 cup measure to portion the dough into balls about 3 oz each. You should get roughly 12 cookies. Space them at least 3 inches apart on the baking sheet, then press a few extra M&Ms onto the top of each ball.

Bake one sheet at a time at 375°F (190°C) for 11 to 13 minutes. The edges should look set and very lightly golden, but the centers will still look slightly underdone and glossy. Pull them at that point — they firm up on the pan as they cool.

Let the cookies rest on the baking sheet for 10 minutes before moving them to a wire rack. This resting time is not optional; the cookies are too soft to move cleanly right out of the oven.

Step 4: Beat the Almond Buttercream

While the cookies cool completely, make the frosting. Beat the 1/2 cup softened butter in a clean bowl on medium speed for 2 minutes until smooth. Add the 2 cups sifted powdered sugar one cup at a time, mixing on low after each addition so sugar doesn’t cloud up in your face.

Add the 2 tbsp heavy cream and 1 tsp almond extract, then increase to medium-high and beat for 2 to 3 minutes until the frosting is light and fluffy. Add 2 to 3 drops of pink food coloring and beat for another 30 seconds until the color is even.

Step 5: Frost and Serve

Once the cookies are fully cool (at least 30 minutes at room temperature), use an offset spatula or the back of a spoon to spread a generous, slightly domed swirl of the pink almond buttercream onto each cookie. Press 3 or 4 M&Ms into the frosting so they sit upright and visible.

Arrange the finished cookies on a serving board or plate. The pink frosting against the bright M&Ms is the shot — serve them right away or within a couple of hours while the frosting still looks fresh and glossy.

Recipe Tips

• Use room temperature butter for both the cookies and the frosting. Cold butter won’t cream properly, and frosting made with cold butter turns out greasy and dense rather than light.
• Weigh your flour if you can. Each cookie should have about 3 oz of dough. Baking by feel works, but evenly sized cookies bake evenly.
• The cookies will look underdone when you pull them. That’s the goal. If they look done in the oven, they’ll be cakey and dry once cooled.
• Let them cool fully before frosting. Even a slightly warm cookie will melt the buttercream into a greasy puddle rather than holding that clean swirl.

Cook times vary a little by oven, so check yours at the 11-minute mark:

How To Store

• Refrigerate – Store frosted cookies in an airtight container in the refrigerator for up to 4 days. Layer parchment between them to keep the frosting intact.
• Serve Cold – Crumbl actually serves their cookies chilled, so pulling these straight from the fridge is completely intentional and gives you that firm, fudgy texture.
• Reheating – If you prefer a warm cookie, let it sit at room temperature for 20 minutes. Microwaving with frosting on top is not great; the buttercream gets greasy.

What To Serve With M&M Cookies

A cold glass of whole milk is the obvious call, and there’s a reason for it: the fat in whole milk cuts through the sweetness and resets your palate between bites in a way that skim or oat milk just doesn’t.

If you’re putting together a cookie box or dessert spread, these pair well alongside something chocolate-forward like a brownie or a chocolate crinkle cookie. The pink frosting and M&M colors make them the visual centerpiece of any plate, so give them room.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. You can refrigerate the unbaked dough balls, covered, for up to 48 hours. Add the extra M&Ms to the tops right before baking, not during the chill.

Can I freeze these cookies?

Freeze unfrosted cookies in a single layer, then transfer to a bag for up to 2 months. Frost them after thawing so the buttercream stays fresh and doesn’t weep.

My cookies spread too thin. What went wrong?

The most likely cause is butter that was too warm or melted rather than properly softened. The butter should hold its shape but give when you press it; if it’s shiny or slick, it’s too soft.

Can I use mini M&Ms instead of regular?

Mini M&Ms work and distribute more evenly through the dough, but you lose the visual pop of the full-sized ones on top. Use regular for the topping even if you mix minis into the dough.

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M&M Cookie Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup M&Ms, plus extra for topping
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2 tbsp heavy cream
• 1 tsp almond extract
• 2 to 3 drops pink or red food coloring

Method

 

1. Beat 1 cup softened butter and 1 cup granulated sugar on medium-high speed for 3 to 4 minutes until pale and fluffy. Add 2 eggs and 2 tsp vanilla extract and beat for 60 seconds. Scrape down the bowl.
2. Whisk together 2 3/4 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt in a separate bowl. Add to the butter mixture in 2 additions, mixing on low until just combined. Fold in 1 cup M&Ms with a spatula.
3. Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment. Scoop dough into 12 balls of about 3 oz each, space 3 inches apart, and press a few extra M&Ms on top. Bake one sheet at a time for 11 to 13 minutes until edges are lightly golden and centers look slightly underdone. Rest on the pan for 10 minutes, then transfer to a wire rack.
4. Beat 1/2 cup softened butter for 2 minutes. Add 2 cups sifted powdered sugar one cup at a time on low speed. Mix in 2 tbsp heavy cream and 1 tsp almond extract, then beat on medium-high for 2 to 3 minutes. Add 2 to 3 drops pink food coloring and beat 30 seconds.
5. Spread a generous swirl of pink almond buttercream on each fully cooled cookie. Press 3 or 4 M&Ms into the frosting and serve.

Notes

These cookies are best eaten the day they are frosted, but they keep well in the fridge for up to 4 days. Make sure your butter is genuinely at room temperature before you start, not just slightly cool, or the dough and frosting will both be harder to work with than they should be. You can bake the cookies a day ahead and frost them right before serving if that’s easier.