M&M Christmas Cookies

M&M Christmas Cookies are festive, soft, and chewy cookies filled with a delightful blend of M&M’s and chocolate chips. These cookies strike a perfect balance between tender centers and slightly crisp edges, making them a favorite for holiday baking and gifting.

You’ll love these cookies because their dough is rich and buttery, with both brown and granulated sugars for depth of flavor and moisture. Chilling the dough helps control spread for thick, soft cookies. Pressing extra M&M’s on top before baking adds a vibrant, fun look that’s perfect for the season.

Ingredients

• 1½ cups all-purpose flour (188g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened but cool (113g)
• ½ cup granulated sugar (100g)
• ⅓ cup brown sugar, lightly packed (70g)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1½ cups total M&M’s and chocolate chips (about 1 cup M&M’s and ½ cup chips)

Instructions

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

2. Whisk together flour, baking powder, baking soda, and salt; set aside.

3. Using a mixer, beat butter and both sugars on medium for 1-2 minutes until light and fluffy. Add egg and vanilla; beat until combined, scraping bowl as needed.

4. On low speed, add in dry ingredients in batches, mixing just until combined.

5. Gently fold in M&M’s and chocolate chips, reserving about ½ cup to press on tops of the dough balls.

6. Scoop 2-tablespoon portions of dough; place on a plate and chill for 30 minutes to 1 hour to reduce spreading.

7. Place chilled dough balls 2 inches apart on baking sheets. Press reserved M&M’s on tops.

8. Bake 9-12 minutes until edges are set but centers still soft for chewy texture. Bake longer for crispier cookies.

9. Cool on sheets 5 minutes, then transfer to wire racks to cool completely before serving.

Tips for Success

• Use cool butter to prevent cookies from spreading too much.

• Chill dough to improve texture and thickness.

• Use a cookie scoop for uniform cookie size.

• Don’t overbake; cookies should barely brown.

• Press extra M&M’s on top for festive look and texture contrast.

Delicious Variations

• Substitute festive holiday sprinkles for M&M’s.

• Add chopped nuts for crunch.

• Mix in white chocolate chips for variation.

• Use peanut butter M&M’s for a twist.

• Drizzle melted chocolate over cooled cookies.

Frequently Asked Questions

Can I freeze the cookie dough?

Yes, freeze the dough balls on a baking sheet then transfer to a freezer bag. Thaw before baking.

How long will cookies keep?

Store in an airtight container at room temperature for up to 5 days.

Can I substitute gluten-free flour?

Yes, use a 1:1 gluten-free flour blend.

Can I make these without chocolate chips?

Yes, use just M&Ms or mix in other candies.

How to make cookies thicker?

Chill dough longer and avoid over-mixing.

M&M Christmas Cookies

---

• Author: Emma Hart
• Total Time: 1 hour 32 minutes
• Yield: 18 cookies 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft, buttery cookies bursting with colorful M&Ms and chocolate chips, featuring chewy centers and crisp edges. Chilling dough ensures thick, tender cookies with festive appeal.

---

Ingredients

Scale 1x2x3x

1½ cups (188 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (113 g) unsalted butter, softened but cool

½ cup (100 g) granulated sugar

⅓ cup (70 g) lightly packed brown sugar

1 large egg

2 tsp vanilla extract

1½ cups total M&M’s and chocolate chips (1 cup M&M’s + ½ cup chips)

---

Instructions

1. Preheat oven: Set to 350°F (177°C). Line two baking sheets with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: Beat butter, granulated sugar, and brown sugar together on medium speed for 1–2 minutes until light and creamy.

4. Add wet ingredients: Mix in egg and vanilla extract until smooth, scraping bowl as needed.

5. Combine dough: Reduce mixer speed to low and add dry ingredients in batches until just incorporated.

6. Add mix‑ins: Fold in M&M’s and chocolate chips, reserving ½ cup for topping.

7. Chill dough: Scoop 2‑tbsp portions of dough onto a plate or tray. Chill 30 minutes to 1 hour for thicker cookies.

8. Bake: Arrange dough balls 2 inches apart on baking sheets. Press remaining M&M’s on top. Bake 9–12 minutes until edges are set but centers are soft.

9. Cool: Let rest on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

See also  Poppyseed Buns

Notes

Use cool, soft butter to keep cookies thick and chewy.

Chill dough to prevent spreading.

Avoid overbaking; cookies lose their gloss when done.

Use cookie scoop for even sizing.

Store airtight up to 5 days at room temp or freeze dough balls for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/18 recipe)
• Calories: 175
• Sugar: 16
• Sodium: 90
• Fat: 8
• Saturated Fat: 5
• Unsaturated Fat: 3
• Carbohydrates: 24
• Fiber: 1
• Protein: 2
• Cholesterol: 30

Keywords: m&m christmas cookies, holiday cookie recipe, festive chocolate chip cookies, soft chewy m&m cookies, christmas baking ideas