Description
M&M Christmas Cookies are soft, chewy, and loaded with festive red and green candies and chocolate chips. With buttery edges, sweet chocolate in every bite, and no chilling time required, these easy cookies are perfect for Christmas parties, holiday cookie exchanges, and homemade gifts.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Christmas M&M’s, plus extra for topping
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
- Add the egg and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a soft cookie dough forms.
- Gently fold in the Christmas M&M’s and semi-sweet chocolate chips.
- Scoop the dough into approximately 2-tablespoon portions and roll into balls if desired.
- Place the dough balls on the prepared baking sheet, leaving a few inches between each cookie.
- Press a few extra M&M’s onto the tops of each dough ball for a festive appearance.
- Bake for 8–10 minutes, or until the edges are just beginning to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely before serving.
Notes
- Serving: Serve these cookies with hot chocolate, coffee, milk, or your favorite holiday drinks.
- Christmas dessert platter: Arrange them with brownies, sugar cookies, gingerbread cookies, and other festive treats.
- Decorating: Press extra M&M’s onto the cookies immediately after baking if you want more colorful candy toppings.
- Room temperature storage: Store completely cooled cookies in an airtight container for up to 5 days.
- Refrigerator storage: Refrigeration is not necessary, but you can keep the cookies refrigerated in an airtight container if your kitchen is warm.
- Freezing baked cookies: Freeze completely cooled cookies in a freezer-safe container for up to 3 months.
- Freezing cookie dough: Shape the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag and freeze for up to 3 months.
- Baking frozen dough: Bake directly from frozen, adding 1–2 extra minutes to the baking time as needed.
- Make-ahead tip: Prepare the dough a day ahead and refrigerate it in an airtight container. Let it soften slightly before scooping if necessary.
- Keep them soft: Add a small piece of sandwich bread to the cookie storage container to help maintain moisture. Replace it when it becomes stale.