Soft and Chewy M&M Christmas Cookies: The Ultimate Holiday Treat

These M&M Christmas cookies boast an irresistible combination of buttery goodness, a soft and yielding texture, and that delightful chewiness we all crave. They’re generously studded with chocolate chips and festively colored M&Ms, making them the perfect addition to your holiday baking!

Transform a classic chocolate chip cookie into a stunning holiday centerpiece with the simple addition of colorful M&Ms. This M&M Christmas cookies recipe is incredibly easy to follow, and the cookies freeze beautifully, allowing you to prepare them in advance for holiday gatherings or last-minute sweet cravings. Get ready to experience the magic of homemade cookies this Christmas!

What You’ll Need: Ingredients for M&M Christmas Cookies

If you’re already a fan of our classic chocolate chip cookies, then you’re guaranteed to fall in love with this festive M&M Christmas cookie version. We’ve taken everything you love about the original and amplified the holiday cheer!

• Butter: We consistently use salted butter, which we know can be a point of debate. However, it’s been our go-to choice for decades. If you opt for unsalted butter, simply increase the amount of salt in the recipe by ½ teaspoon to balance the sweetness.
• Brown Sugar: Either packed light or dark brown sugar will work wonders in this cookie recipe. The choice is yours, depending on the depth of molasses flavor you prefer in your cookies. Dark brown sugar will result in a slightly richer, more intense flavor.
• Granulated Sugar: We use equal parts granulated sugar and brown sugar in this recipe. This achieves the perfect harmony of sweetness and that satisfyingly chewy texture that makes these M&M Christmas cookies truly special.
• Baking Soda + Baking Powder + Salt: Instead of the traditional method of adding these to the flour, we’ve streamlined the process. We incorporate these ingredients directly with the butter and sugar, which allows for the flour to be added easily and all at once in one of the later steps, simplifying the mixing process.
• Eggs: For best results, use cold eggs directly from the refrigerator. The colder temperature helps to prevent the cookies from spreading too thin during baking, ensuring a thicker, chewier texture.
• Flour: We prefer unbleached all-purpose flour for these cookies. However, bleached all-purpose flour can also be used with equally delicious results. The type of flour doesn’t drastically change the outcome, so use what you have on hand.
• M&Ms: The star of the show! You can use regular-sized or mini M&Ms, depending on your preference. Feel free to experiment with different flavors as well, such as milk chocolate or dark chocolate M&Ms, to create your own unique twist on this classic holiday cookie.
• Chocolate Chips: Semisweet or milk chocolate chips are both acceptable choices. While we personally believe that semisweet chocolate chips are the superior option for balancing the sweetness of the M&Ms, the choice ultimately comes down to your personal preference.

Baking Tips for Perfect M&M Christmas Cookies

Have you ever encountered cookies that spread too thin, remain too puffy, or simply don’t turn out as expected? Here are a few essential tips to help you achieve cookie perfection every time!

• Weigh Your Ingredients: Investing in a kitchen scale can be a game-changer when it comes to baking. Using the exact weights specified in a tested recipe ensures consistency and accuracy, leading to more predictable results. If you choose not to weigh your ingredients, make sure to fluff up the flour really well before scooping it into the measuring cup and leveling it off with a straight edge. This helps to avoid packing too much flour into the cup, which can lead to dry, dense cookies.
• Butter Temperature: The temperature of your butter is crucial for achieving the desired texture. Make sure to use butter that has been softened to a cool room temperature. If the butter is too warm or partially melted, the cookies may spread excessively in the oven, resulting in thin, flat cookies.
• Egg Temperature: While it’s often recommended to use room temperature eggs for cakes and quick breads, using cold eggs straight from the refrigerator in cookie recipes like this one can actually help the cookies bake up thicker and chewier.
• Oven Temperature: Ovens can vary significantly in their actual temperature. If you notice your cookies spreading too much in the oven, try increasing the oven temperature to 375 degrees Fahrenheit. Conversely, if the cookies are staying too puffy while baking, try decreasing the oven temperature to 325 degrees Fahrenheit. Experimenting with your oven temperature can help you fine-tune your baking results.
• Careful Mixing: When adding the M&Ms and chocolate chips to the dough, it’s best to mix them in gently with a sturdy spoon or spatula rather than using an electric mixer. This helps prevent the M&Ms from shattering into small pieces, preserving their shape and texture in the final cookies.

Make Ahead Tips: Preparing Your M&M Christmas Cookies in Advance

One of the best things about these M&M Christmas cookies is that they can be easily made ahead of time, which is perfect for busy holiday schedules. Here are a few options for preparing your cookies in advance:

1. Freeze the Cookie Dough Balls: Prepare the cookie dough according to the recipe instructions, then shape it into individual balls. Place the dough balls on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. To bake, simply place the frozen cookie dough balls several inches apart on a baking sheet and bake at 350 degrees Fahrenheit for 13 to 14 minutes, or until golden brown (you may need to add a few extra minutes to the baking time).
2. Bake and Freeze the Cookies: Bake the cookies according to the recipe instructions and let them cool completely on a wire rack. Once cooled, place the baked cookies in airtight containers or freezer bags, ensuring they are well-sealed. Freeze for up to several months. When you’re ready to serve, let the cookies thaw in the refrigerator or at room temperature for several hours before enjoying.

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Adding M&Ms is a guaranteed way to elevate an already beloved cookie recipe and make it even more extraordinary. We once made a quadruple batch of these cookies (using regular M&Ms) for a family reunion during the summer, and they were an instant hit! They disappeared within minutes, devoured by family members of all ages.

More recently, we baked a Christmas-themed version of these M&M cookies and took them along on a visit to our dad. He loves cookies more than anyone we know, and he declared these to be his absolute favorite cookies ever! That’s high praise coming from a true cookie connoisseur.

We truly believe that the colorful, sweet, and crunchy M&Ms are the secret ingredient to a winning cookie. They add a delightful burst of flavor and texture that takes these cookies to the next level. These M&M Christmas cookies are a perfect addition to your holiday baking traditions, and thanks to the endless variety of M&M colors and flavors, you can easily adapt this recipe to create unique and festive cookies for any occasion throughout the year.

M&M Christmas Cookies Recipe

Yields: 36-40 Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Ingredients:

• 1 cup (227g) salted butter, softened to room temperature
• ¾ cup (159g) packed light brown sugar
• ¾ cup (159g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (426g) all-purpose flour
• 1 ½ cups (315g) M&Ms (see note for adding M&Ms to the top of the cookies)
• 1 cup (170g) chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
2. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until well-combined.
3. Add the eggs and vanilla. Cream until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
4. Add the flour and mix until mostly combined (a few dry streaks are ok).
5. Add the M&Ms and chocolate chips and stir with a sturdy spoon or spatula (so the M&Ms don’t break apart too much) until the batter is evenly combined.
6. Scoop the dough into heaping 2-tablespoon size mounds (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
7. Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.
8. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

Recipe Notes:

• Flour Amount: If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces).
• M&Ms: The M&Ms can all be added to the dough or you can save some to press into the tops of the cookies before they bake for a more festive look.

Nutrition Facts (per cookie):

• Serving: 1 Cookie
• Calories: 153kcal
• Carbohydrates: 21g
• Protein: 1g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 24mg
• Sodium: 127mg
• Fiber: 1g
• Sugar: 12g

Recommended Products:

• Cookie Sheet {Half Sheet Pans}
• KitchenAid Stand Mixer
• #40 Medium Cookie Scoop

Recipe Source: Adapted from a favorite chocolate chip cookie recipe.