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M&M Christmas Cookies Recipe
If you’re hunting for a soft, chewy, and colorful M&M Christmas Cookies Recipe that feels like pure holiday magic in every bite, you’re in exactly the right place.
What Makes This M&M Christmas Cookies Recipe So Special
This M&M Christmas Cookies Recipe is my go‑to Christmas cookie recipe when I want something festive, kid-friendly, and easy enough to pull together on a weeknight. These are classic, buttery holiday M&M cookies loaded with red and green M&M’s and just enough chocolate to make everyone reach for “one more.”
They’re soft in the center, lightly crisp at the edges, and stay that way for days—no dry, crumbly cookies here. The extra egg yolk and a spoonful of cornstarch keep them chewy, while a quick chill keeps them nice and thick. You get those picture-perfect red and green M&M cookies that look like they came straight from a bakery, but you made them in your own cozy kitchen.
I’m 50 now, and I’ve been baking Christmas M&M cookies since my kids were little and believed the red ones tasted better than the green. These cookies have been on classroom party trays, neighbor cookie plates, Christmas Eve dessert tables, and—in all honesty—quite a few late-night “just because” snack sessions. They’re festive Christmas cookies that work for almost any holiday moment: cookie exchanges, Christmas party cookies, or just a sweet treat after sledding.
And you know what? They’re also forgiving. If you’re not an experienced baker, this Christmas M&M cookies recipe still gives you that “wow” factor without causing stress. That’s a Christmas gift all by itself.
Why You’ll Love This Recipe
- Soft and chewy every time—no dry or cakey cookies
- Festive colors from red and green M&M’s without any extra decorating work
- Simple pantry ingredients you probably already have on hand
- Great for kids Christmas cookies—little hands love pressing M&M’s on top
- Easy Christmas cookies that work for cookie exchanges and parties
- Dough can be made ahead and chilled for up to 3 days
- Freezer-friendly both as dough balls and baked cookies
- Customizable with different M&M flavors, chocolate chips, or sprinkles
- Stays fresh and chewy for days, perfect for gifting and shipping
- Reliable holiday baking cookies recipe you can come back to every year
Ingredients
Here’s everything you’ll need for a batch of soft M&M Christmas cookies. This makes about 30 cookies, depending on how big you scoop them.
- 2 1/4 cups (280 g) all-purpose flour
- Spoon and level it so the cookies stay soft, not dry.
- 2 teaspoons cornstarch
- Helps keep the cookies extra soft and thick.
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt (or table salt)
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- Leave it out 30–45 minutes; you want it slightly cool, not greasy or melted.
- 1 cup (200 g) packed light brown sugar
- Adds moisture and that caramel cookie flavor.
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- The extra yolk is the secret to chewy Christmas cookies.
- 2 teaspoons pure vanilla extract
- 1 1/4 cups red and green M&M’s (plain/regular size), plus 1/4 cup extra for topping
- Holiday M&M’s give the best festive color, but classic M&M’s work too.
- 1/2 cup semi-sweet chocolate chips (optional, but lovely for extra chocolate)
Substitution & Ingredient Tips
- Butter: You can use salted butter—just reduce added salt to 1/4 teaspoon.
- Gluten-free: Use a good 1:1 gluten-free baking flour blend; readers have had success with King Arthur Measure for Measure and Bob’s Red Mill 1:1.
- Sugar: Dark brown sugar gives a deeper, richer flavor if that’s what you like.
- M&M Flavors: Try peanut, caramel, or mini M&M’s for fun twists on these colorful holiday cookies.
- Chocolate Chips: White chocolate chips give a pretty contrast and a sweeter flavor—great for Christmas dessert platters.
Step‑By‑Step Directions
1. Mix your dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
This quick step keeps the leavening and salt evenly spread so you don’t get random salty bites.
2. Cream the butter and sugars
In a large mixing bowl (or the bowl of your stand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes.
You’re looking for a light, fluffy mixture that looks creamy and a bit lighter in color.
Tip: If your butter is too cold, it won’t cream well. Too soft and your cookies may spread more. The butter should give slightly when pressed but still feel cool.
3. Add egg, egg yolk, and vanilla
Add the egg, egg yolk, and vanilla extract. Beat again on medium speed until everything is smooth and well combined, about 30–45 seconds.
Scrape down the sides of the bowl with a spatula so nothing is hiding at the bottom.
The batter should look shiny and thick at this point.
4. Add dry ingredients
Turn the mixer to low speed. Slowly add the dry ingredient mixture about 1/2 cup at a time.
Mix just until no dry flour remains. The dough will be thick and a little sticky.
Tip: Don’t overmix here—stopping as soon as the flour disappears keeps the gluten from overdeveloping, which helps your cookies stay tender.
5. Fold in the M&M’s and chocolate chips
Use a spatula or wooden spoon to gently fold in 1 1/4 cups of red and green M&M’s and the chocolate chips (if using).
If you stir too aggressively with the mixer, you’ll break the candy shells and lose some of that pretty color.
If a few M&M’s escape onto the counter, that’s your snack. Baker’s tax.
6. Chill the dough
Cover the bowl tightly with plastic wrap or transfer the dough to a smaller covered container.
Chill the dough in the refrigerator for at least 45–60 minutes, or up to 72 hours.
Chilling does three important things:
- Keeps cookies from spreading too thin
- Lets the flour hydrate, making cookies chewier
- Deepens the flavor—especially helpful for holiday baking cookies you want to taste bakery-level good
If your kitchen is warm, a longer chill (around 2 hours) is worth the wait.
7. Preheat and prep your pans
When you’re about ready to bake, preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent over-browning and makes cleanup easy.
8. Scoop and shape
Using a cookie scoop (about 1.5 tablespoons) or a rounded tablespoon, scoop the chilled dough into balls.
Roll lightly between your hands for a smooth shape and place on the prepared baking sheets, leaving about 2 inches between each cookie.
Press a few extra M&M’s on top of each dough ball—this gives you that classic Christmas M&M cookies recipe look, with bright candies showing after baking.
9. Bake
Bake one sheet at a time (for the most even results) for 9–11 minutes, depending on your oven and cookie size.
The cookies are done when:
- Edges look set and just starting to turn golden
- Centers still look slightly underbaked and soft
They’ll finish setting on the baking sheet as they cool. If you wait until they look completely baked in the oven, they’ll turn out dry.
10. Cool and enjoy
Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely.
If you like thick, bakery-style cookies, you can gently “scoot” them right after baking: Use a round cookie cutter or a glass larger than the cookie, place it over the hot cookie, and move it in small circles to nudge the edges into a perfect round.
Now you’ve got soft, chewy, colorful holiday cookies that look as good as they taste.
Servings & Timing
- Yield: About 28–32 cookies, depending on size
- Prep Time: 20 minutes (plus a few for gathering ingredients)
- Chill Time: 45–60 minutes (or longer, up to 72 hours)
- Bake Time: 9–11 minutes per tray
- Total Time: About 1 hour 20 minutes, plus cooling
For a big Christmas party or cookie exchange, you can easily double this Christmas M&M cookies recipe—just use a big enough bowl and chill in two containers if needed.
Fun Variations to Try
Sometimes you want the classic version; sometimes it’s fun to play. Here are a few twists:
- White Chocolate Peppermint M&M Cookies: Swap the semi-sweet chips for white chocolate chips and add 1/2 teaspoon peppermint extract plus a few crushed candy canes on top.
- Oatmeal M&M Christmas Cookies: Replace 3/4 cup of the flour with old-fashioned oats for a heartier, chewy Christmas cookie.
- Peanut Butter Holiday M&M Cookies: Substitute 1/3 cup of the butter with creamy peanut butter and use peanut M&M’s.
- Gluten-Free Christmas M&M Cookies: Use a reliable 1:1 gluten-free flour blend and chill the dough for at least 2 hours so the structure holds.
- Mini M&M Party Cookies: Use mini M&M’s for extra color and smaller pops of chocolate—kids go wild for them.
- Giant Skillet M&M Cookie: Spread the dough in a greased 10-inch cast iron skillet and bake 20–25 minutes for a shareable, warm Christmas dessert recipe.
Storage & Reheating (Plus Make‑Ahead Tips)
These cookies are very “make ahead” friendly, which is a lifesaver during busy holiday weeks.
Counter Storage:
- Store fully cooled cookies in an airtight container at room temperature for 4–5 days.
- To keep them extra soft, place a small piece of bread or a few marshmallows in the container—the cookies will steal the moisture.
Freezer – Baked Cookies:
- Place baked and cooled cookies in a freezer bag or airtight container, with parchment between layers.
- Freeze for up to 2–3 months.
- Thaw at room temperature or warm for 8–10 seconds in the microwave if you like them a little gooey.
Freezer – Cookie Dough Balls:
- Scoop and shape the dough into balls, place them on a tray, and freeze until solid.
- Transfer to a freezer bag or container and freeze for up to 3 months.
- Bake from frozen at 350°F, adding 1–2 extra minutes to the baking time. No need to thaw.
Make‑Ahead for Parties:
- You can refrigerate the dough for up to 72 hours.
- Let the chilled dough warm on the counter for 10–15 minutes if it’s rock hard, then scoop and bake as usual.
- This schedule works well if you like to prep on Thursday and bake for a Saturday party.
Notes From My Kitchen to Yours
- Measure the flour carefully. Too much flour is the #1 reason Christmas M&M cookies turn out dry. Spoon it into the cup and level with a knife.
- Don’t skip the chill time. I know, it’s tempting—but chilling keeps them chunky and prevents sad, flat cookies.
- Use fresh baking soda. If your baking soda is older than 6 months and has been open, it may be weak, and your cookies won’t rise well.
- Watch the color. Ovens run differently—if your cookies brown quickly on the edges but stay pale in the middle, lower the temperature by 10–15 degrees next time.
- For extra pretty cookies: Always press a few extra M&M’s on top right before baking and again gently right after they come out of the oven.
- Baking for shipping? Bake them just a touch more set at the edges so they’re sturdy enough to travel, but still not overbaked.
I’ve tested these on aluminum pans, dark pans, and even an old warped cookie sheet from the 90s (don’t judge), and they’re forgiving—but if you have a light-colored metal pan and parchment, that’s the sweet spot.
Frequently Asked Questions
1. Can I make this M&M Christmas Cookies Recipe without chilling the dough?
You can, but the cookies will spread more and be thinner and a little crisper; for soft M&M Christmas cookies, the chill is really worth it.
2. Why did my cookies spread too much?
Common causes are warm butter, skipping the chill, not enough flour, or using a hot pan—make sure the dough is cold, flour is measured correctly, and you’re using cooled baking sheets.
3. Can I use different M&M colors for other holidays?
Absolutely—use pastels for spring, red/white/blue for summer, or classic colors for year-round chocolate M&M cookies.
4. How do I make these cookies thicker and puffier?
Chill longer, use a slightly heaping scoop, and bake on parchment-lined, cool pans; you can also add 1–2 extra tablespoons of flour if your dough feels very soft.
5. Can I double this recipe for a big Christmas party?
Yes, this recipe doubles well—just be sure to use a large mixing bowl, and you may want to chill the dough in two separate containers so it cools evenly.
6. Are these cookies good for mailing in Christmas cookie boxes?
They’re great for shipping: they’re sturdy yet soft; pack them in single layers with parchment and ship within a day or two of baking.
7. Can kids help with this recipe?
Yes, this is a perfect kids Christmas cookies project—let them pour the M&M’s, press candies on top, and help shape dough balls (just handle the oven yourself).
8. Can I make these cookies without chocolate chips?
Of course; the M&M’s provide plenty of chocolate, so you can skip the chips or replace them with white chocolate, butterscotch, or even chopped nuts.
Conclusion: A New Holiday Classic on Your Cookie Tray
These soft, chewy, colorful M&M Christmas cookies bring together everything we love about holiday baking—simple ingredients, bright red and green M&M’s, and that cozy, buttery flavor that makes you want to linger by the cookie plate. This M&M Christmas Cookies Recipe is reliable enough for busy December evenings and special enough for Christmas dessert tables and cookie swaps.
Give them a try, and let me know how they turn out for you—leave a comment with your tweaks, your kids’ reactions, or how they did at your Christmas party. And if you’re building a whole cookie tray, pair these with classic sugar cookies and a batch of peanut butter blossoms for a beautiful, festive mix.
M&M Christmas Cookies
Ingredients
- 2 1/4 cups all-purpose flour 280 g, spooned and leveled
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 3/4 cup unsalted butter 170 g, softened to room temperature
- 1 cup light brown sugar 200 g, packed
- 1/2 cup granulated sugar 100 g
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups red and green M&M’s plain/regular size, plus 1/4 cup extra for topping
- 1/2 cup semi-sweet chocolate chips optional, for extra chocolate
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light, creamy, and slightly paler in color.3/4 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium speed for 30–45 seconds, scraping down the sides of the bowl, until smooth and glossy.1 large egg, 1 egg yolk, 2 teaspoons pure vanilla extract
- With the mixer on low speed, gradually add the dry ingredient mixture about 1/2 cup at a time. Mix just until no dry flour remains; do not overmix. The dough will be thick and slightly sticky.2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Using a spatula or wooden spoon, gently fold in 1 1/4 cups of red and green M&M’s and the semi-sweet chocolate chips (if using) until evenly distributed, trying not to break the candy shells.1 1/4 cups red and green M&M’s, 1/2 cup semi-sweet chocolate chips
- Cover the bowl tightly with plastic wrap or transfer the dough to a covered container. Refrigerate for at least 45–60 minutes, and up to 72 hours, to firm up the dough and improve flavor and texture.
- When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Using a 1.5-tablespoon cookie scoop or a rounded tablespoon, scoop the chilled dough into balls. Roll lightly between your hands for smooth balls and place on prepared baking sheets about 2 inches apart. Press a few extra M&M’s on top of each dough ball for a festive look.1 1/4 cups red and green M&M’s
- Bake one tray at a time for 9–11 minutes, or until the edges look set and just begin to turn golden while the centers still look slightly underbaked and soft. The cookies will finish setting on the baking sheet as they cool.
- Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely. For perfectly round, bakery-style cookies, gently scoot the hot cookies into shape with a round cutter or glass right after baking. Enjoy once cooled or slightly warm.
