M&M Christmas Cookies
Soft, chewy, bakery-style M&M Christmas cookies loaded with festive red and green M&M’s and just enough chocolate. Perfect for cookie exchanges, parties, gifting, and kid-friendly holiday baking.
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.
Notes
Yield: About 28–32 cookies, depending on scoop size. For thicker, puffier cookies, chill the dough longer, use slightly heaping scoops, and bake on cool, parchment-lined pans; you can also add 1–2 extra tablespoons of flour if the dough seems very soft. Measure flour by spooning and leveling to avoid dry cookies. Don’t skip the chill time—this keeps cookies thick, chewy, and prevents overspreading.
Storage: Store fully cooled cookies in an airtight container at room temperature for 4–5 days. Add a small piece of bread or a few marshmallows to the container to keep them extra soft.
Freezing (baked cookies): Freeze baked, cooled cookies in an airtight container or freezer bag (with parchment between layers) for 2–3 months. Thaw at room temperature or warm in the microwave for 8–10 seconds.
Freezing (dough balls): Scoop and roll dough into balls, freeze on a tray until solid, then transfer to a freezer bag or container. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the baking time.
Variations: Try white chocolate chips and a bit of peppermint extract with crushed candy canes on top, swap some flour for oats for an oatmeal version, use peanut M&M’s with a bit of peanut butter in the dough, or use mini M&M’s for extra color. For a skillet cookie, press dough into a greased 10-inch cast-iron skillet and bake 20–25 minutes.
Nutrition
Calories: 180kcal
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