Our soft batch M&M Christmas Cookies bake up thick and chewy, loaded with white chocolate chips and tons of your favorite red and green M&Ms! These are perfect for the holidays and always a hit with friends and family.
It’s Christmas cookie season and you better believe we’re baking up alllll the cookies this year!
Our perfect chocolate chip cookies are something that gets made almost weekly in our house, so we thought we’d keep the tradition alive and add some holiday spirit! We love this cookie recipe because it starts with melted butter and there’s no need to chill the dough. You literally go from mixing to baking to eating in under 30 minutes!
This M&M Christmas cookie recipe makes use of the red and green candy and white chocolate chips to look so festive and the cookies bake up thick, chewy, and so soft.
If you like these, try my double chocolate Christmas cookies! They have M&Ms too along with loads of chocolate!
Cookie Baking Tips:
- Butter: This recipe calls for melted butter, which makes for the softest, chewiest cookies. We specifically formulated this recipe to skip the step of chilling the dough by adding in a bit more flour to prevent the cookies from spreading. They bake up nice and thick!
- Cookie Scoops: Using cookie scoops ensures that each cookie is the same size and that means they’ll bake evenly.
- Shape: For a perfectly round cookie, place a 2.5″ or larger circular cookie cutter, or the rim of a glass, over the cookies right after removing from the oven. Make a swirling motion around the cookie to push the edges into a circular shape.
- Mix-Ins: You can use any variety of mix-ins you choose with this base cookie recipe, just be sure to use a total of 1 1/2 cups and you’re good to go.
- Parchment Paper: We much prefer to line our baking sheets with parchment paper to prevent cookies from sticking. Spraying the baking sheet with non-stick spray can cause your cookies to have a greasy bottom.
M&M Christmas Cookies
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Christmas M&Ms
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Beat together the melted butter and sugars until combined. Beat in the egg and vanilla.
- Add the flour, baking soda, and salt to the butter mixture and stir until a soft dough forms.
- Stir in the candy and white chocolate chips, saving a bit of each to press into the tops of the cookies if desired..
- Portion the dough into 12 large balls and place on the prepared baking sheet.
- Bake for 10 minutes exactly. Remove from the oven and immediately press any saved candy or chocolate chips into the tops of the cookies. Let cool on the cookie sheet for at least 5 minutes before serving.
- Store in an air-tight container for up to 5 days.
Tips & Notes:
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Dry Ingredients – To prepare the cookie dough you’ll start with a few standard dry ingredients including white sugar, brown sugar, all-purpose flour, baking soda, and salt.
Wet Ingredients – You’ll also need melted butter, an egg, and vanilla extract.
Christmas M&Ms – Red and green colored M&M candies can usually be found at most stores this time of year! We stick to the plain, but any variety of m&m will be fine here.
White Chocolate Chips – I’d recommend a good quality brand of white chocolate chips for this, but you could also use regular milk chocolate chips, dark chocolate chips, or even peanut butter chips!
What We Love About ThESE CHRISTMAS M&M COOKIES:
- Simple: This is a quick and easy cookie recipe that requires no chilling of the dough! It’s designed for that so they will bake up thick and chewy every time!
- Customizable: We use red and green colored M&Ms for the holiday but you could easily switch that up for other occasions, such as green for St. Patrick’s Day. Or swap them out for a different candy altogether!
- Fast: Got a cookie craving? You can go from mixing to baking to eating in just 25 minutes with this cookie recipe.
- Bakery Style Cookies: Want to impress friends and family? They’ll love these thick, chewy bakery style cookies!
How To Make M&M Christmas Cookies:
Mix: To get started you’ll mix together the melted butter and sugars until combined. Beat in the egg and vanilla extract as well. An electric hand mixer will make this quick and easy, but the dough is very soft and can also be mixed by hand with a wooden spoon. Add the flour, baking soda, and salt to the butter mixture and stir until a soft dough forms.
Don’t pack the flour into your measuring cup when you are measuring or it’ll be too much. This results in a “bready” cookie. Spoon the flour into a dry measuring cup and level it off.
Mix-Ins: Now for the fun part! Stir in the red and green M&M candies along with the white chocolate chips.
Scoop: When the cookie dough is ready portion it into 12 equally sized large balls using a large cookie scoop. Place the dough balls on a parchment lined baking sheet.
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake: It should only take about 10 minutes at 350 degrees for these M&M Christmas cookies to finish baking. After you remove the cookies from the oven, immediately press more m&ms and white chocolate chips into the tops of the cookies and then let cool for 5 minutes.
You can store the Christmas M&M cookies at room temperature in an airtight container for 5 days. They may last a few more days in the fridge!
Not with this recipe! It’s designed to bake up thick and soft cookies without chilling the dough or other ingredients like the butter.
How To Freeze Cookie Dough:
Want to make these cookies ahead of time and bake them up warm and fresh? It’s so easy!
Dough: Make the dough as directed and scoop onto a parchment lined baking sheet.
Flash Freeze: Pop the cookie sheet into your freezer for about 1 hour. This will allow the dough to freeze around the outside so that the cookie dough doesn’t stick together.
Bag: Place the cookie dough balls in a freezer safe ziptop bag and press out the air as you seal the bag.
Freeze: Place the bag in the freezer and freeze for up to 3 months.
Bake: Remove as many balls of cookie dough as you’d like to bake from the freezer and arrange on a parchment lined baking sheet. Do not thaw. Bake frozen cookie dough for 1-2 minutes longer than the recipe calls for.