M&M Christmas Cookies
M&M Christmas Cookies are the ultimate festive treat, loaded with red and green M&Ms for a cheerful pop of color. They're soft, chewy, and incredibly easy to make in one bowl—no mixer required. Kids love helping press the candies on top, and the dough freezes beautifully for make-ahead baking. Perfect for cookie exchanges, holiday platters, or simply enjoying with a mug of hot chocolate.
Equipment
- Mixing bowls one large, one medium
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop optional but helpful
- Wire cooling rack
Ingredients
- 2¼ cups all-purpose flour 270g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter 227g, softened
- ¾ cup granulated sugar 150g
- ¾ cup light brown sugar 160g, packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups M&Ms red and green for Christmas; reserve ½ cup for pressing on top
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set out all ingredients.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl.
- Add eggs one at a time, beating well after each. Mix in vanilla extract until combined.
- Add the flour mixture in three additions, mixing on low just until the flour disappears. Do not overmix.
- Reserve ½ cup M&Ms. Gently fold the remaining M&Ms into the dough with a wooden spoon or spatula.
- Scoop dough into 2-tablespoon balls, spacing 2 inches apart on prepared sheets. Press 2–3 reserved M&Ms onto the top of each ball.
- Bake one sheet at a time for 10–12 minutes, until edges are set and just golden. Centers will look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If your kitchen is warm or the dough feels too soft, refrigerate it for 30 minutes before baking to prevent spreading.
- Use room temperature butter—cold butter won't cream properly, and melted butter will make flat cookies.
- Measure flour by spooning it into the measuring cup and leveling off; scooping directly from the bag can pack in too much flour.
- Bake one sheet at a time for even heat distribution and perfectly baked cookies.
- Slightly underbake the cookies; they continue cooking on the hot pan after removal.
- Press extra M&Ms on top before baking for a beautiful, colorful appearance.
- Cool completely before storing to avoid condensation and soggy cookies.
- Store at room temperature in an airtight container for up to 5 days, refrigerate for up to 2 weeks, or freeze baked cookies for up to 3 months.
- Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 2 extra minutes.
- To restore crispness, place slightly soft cookies in a 300°F oven for 3–5 minutes.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure M&Ms are certified gluten-free.
- Toss M&Ms in a tablespoon of flour before folding into the dough to help prevent them from sinking.
- Variations: peanut butter M&M (replace ½ cup butter with peanut butter), double chocolate (add ½ cup cocoa, reduce flour to 2 cups), mint chocolate (use mint M&Ms), birthday (use colorful M&Ms), stuffed (press chocolate into center), oatmeal M&M (replace 1 cup flour with oats), or add ½ cup white chocolate chips.
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 110mgFiber: 0.5gSugar: 17g
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