M&M Christmas Cookies
Santa might have a new favorite cookie! These M&M Christmas cookies are thick, soft, and chewy with golden edges and pops of festive red and green chocolate candies. They’re a fun addition to holiday cookie trays and almost too good to share!
‘Tis the season for baking and sharing! One of my favorite things about Christmas is giving homemade treats to family, friends, and neighbors. Of course, my list seems to get a little longer every year, so I’m always looking for easy cookie recipes that I can make in big batches!
That’s where these Christmas M&M cookies come in! The dough is simple to make and easy to double or even triple, which is a huge help during the busy holiday season. Plus, who wouldn’t love getting a batch of homemade cookies filled with festive red and green M&M’s? I like to package them up in cute holiday tins or bags for a sweet little gift. Just be sure to save a few for yourself!
Why You’ll Love This Recipe
- Christmas cheer in every bite. Those pops of red and green M&M’s make these cookies extra festive without any fancy decorating!
- Perfect for little helpers. Kids will love mixing in the colorful candies and rolling the dough into balls. It’s a fun way to make holiday memories in the kitchen!
- Bake now, enjoy later. The dough freezes beautifully, so you can have fresh-baked Christmas cookies ready whenever you need them.
- No decorating skills needed. Skip the frosting, sprinkles, and piping bags. These cookies come out of the oven looking Christmas-ready!
Ingredient Notes
- All-purpose flour: Gives the cookies structure while keeping them soft and chewy. For the best results, weigh your flour or spoon it into the measuring cup and level it off.
- Cornstarch, baking soda, and salt: Cornstarch helps create a soft, tender texture, baking soda gives the cookies a little lift, and salt balances the sweetness.
- Unsalted butter: Use room-temperature butter so it creams easily with the sugars. It should be soft but not melted.
- Brown sugar and granulated sugar: Using both gives these cookies the perfect balance of sweetness and texture. Brown sugar adds moisture and chewiness, while granulated sugar helps create those lightly crisp edges.
- Egg and egg yolk: The extra yolk adds richness and helps make the cookies extra chewy. Room-temperature eggs mix more evenly into the dough.
- Vanilla extract: Adds a delicious homemade flavor. I recommend pure vanilla extract for the best taste.
- Christmas M&M’s: The star of the show! Red and green M&M’s give these cookies their festive look. Save a few to press into the tops of the dough balls before baking for extra pretty cookies.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Double the chocolate. Swap half of the M&M’s for semi-sweet or white chocolate chips. Because you can never have too much chocolate!
Add a little crunch. Mix in ½ cup of chopped pecans or walnuts for a nutty twist.
Switch up the colors. These cookies aren’t just for Christmas! Use pastel M&M’s for Easter, red and pink for Valentine’s Day, or your favorite colors for birthdays and parties.
Try a festive flavor. Add ¼ teaspoon of peppermint extract along with the vanilla for a fun holiday twist. A little goes a long way!
How to Make M&M Christmas Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl when necessary.
- Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat.
- With a wooden spoon or rubber spatula, stir in the M&M’s by hand. Cover cookie dough with plastic wrap and chill for at least 2 hours (or overnight).
- Scoop heaping tablespoons of chilled dough and roll into balls. Place 2 inches apart on the prepared baking sheet. Bake at 350ºF for about 12 minutes, until the edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
Don’t skip chilling the dough. Refrigerate for at least 2 hours to keep the cookies thick and chewy. Cold dough also helps prevent too much spreading.
Measure flour correctly. Too much flour can make cookies dry. For the best results, use a kitchen scale or spoon the flour into your measuring cup and level it off.
Use room-temperature ingredients. Softened butter and room-temperature eggs blend more easily, giving the cookies a smooth, even texture.
Save some M&M’s for the tops. Press a few extra candies into each dough ball before baking. This gives the cookies that pretty, bakery-style look!
Don’t overbake. Take the cookies out when the edges are lightly golden and the centers still look a little soft. They’ll continue to set as they cool.
Make perfectly round cookies. Right after baking, gently swirl a large round cookie cutter around each warm cookie to smooth out the edges.
Make Ahead and Storage Tips
Make ahead. Prepare the cookie dough up to 2 days in advance and keep it covered in the refrigerator. When you’re ready to bake, scoop and bake as directed.
Store baked cookies. Keep cookies in an airtight container at room temperature for up to 5 days. Make sure they’re completely cool before storing to keep them fresh.
Freeze cookie dough. Scoop the dough into balls and freeze on a baking sheet until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time as needed.
Freeze baked cookies. Once cooled, place cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months and thaw at room temperature before serving.
Recipe FAQ
The extra yolk is a little baking trick that makes a big difference! It adds richness and helps create a soft, chewy cookie without adding too much moisture.
Flat cookies are often caused by butter that’s too warm or dough that hasn’t chilled long enough. Make sure your butter is softened, not melted, and chill the dough for at least 2 hours before baking. Also, avoid placing dough on a hot baking sheet, which can cause the cookies to spread too quickly.
It’s completely normal for some of the candy shells to crack as the cookies bake and spread. It won’t affect the flavor or texture, so there’s nothing to worry about!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: M&M Christmas Cookies
Ingredients
- 2 ¼ cups (280 g) unbleached all-purpose flour
- 1 teaspoon (3 g) cornstarch
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) salt
- ¾ cup (170 g) ( 1 1/2 sticks) unsalted butter, room temperature
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg, room temperature
- 1 (1) egg yolk, room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (240 g) M&M's
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the M&M’s by hand.
- Cover cookie dough with plastic wrap and chill for at least 2 hours (or overnight).
- When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.1
- Use a medium cookie scoop to scoop a heaping tablespoons of the chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 2-inches apart. Bake for about 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.2
2 Comments on “M&M Christmas Cookies”
This recipe was amazing!!!! I was reluctant to refrigerate these cookies because I wanted them ASAP but it was so worth it. They are so chewy and delicious. Love this recipe!!