M&M Christmas Cookies Recipe
Buttery, chewy, chocolate‑studded cookies piled high with colorful red and green candies—this M&M Christmas Cookies Recipe is everything you want on a holiday cookie tray, and then some.
There are a lot of Christmas cookie recipes out there, but these Christmas M&M cookies have become a staple at my house every December. They’re soft in the middle, lightly crisp on the edges, and absolutely loaded with festive M&M’s and chocolate. I bake them for cookie exchanges, Christmas Eve dessert, and honestly…for myself with a cup of coffee when the house is finally quiet. They’re easy enough for kids to help with, pretty enough for holiday parties, and sturdy enough to tuck into cookie tins for gifting.
Why You’ll Love This Recipe
- Festive and colorful – Red and green M&M cookies instantly look like they belong on a Christmas cookie platter.
- Soft and chewy texture – These soft M&M Christmas cookies stay tender for days, thanks to brown sugar, an extra egg yolk, and a quick chill.
- Easy Christmas cookie recipe – Simple pantry ingredients, no fancy equipment, and clear steps make this perfect for beginners.
- Kid‑approved (and kid‑friendly to make) – Great for little helpers to stir, scoop, and press extra M&M’s on top.
- Perfect for Christmas parties and cookie exchanges – They hold their shape, travel well, and stay pretty on a buffet table.
- Flexible and customizable – Use different M&M colors, add nuts, or tweak the chocolate to match other holidays.
- Freezer‑friendly dough – Roll the dough into balls and freeze for quick holiday baking cookies whenever you need a fresh batch.
- Reliable results every time – Clear visual cues (like how the dough should feel and look) make this Christmas cookie recipe very forgiving.
Ingredients
Here’s exactly what you’ll need for this M&M Christmas Cookies Recipe, along with a few little notes from my own kitchen.
- 2 ¼ cups (280 g) all‑purpose flour – Spoon and level the flour so the cookies stay soft, not dry.
- 2 teaspoons cornstarch – Helps keep the cookies thick and tender.
- ½ teaspoon baking soda
- ½ teaspoon baking powder – The mix of baking soda and baking powder gives a nice lift without puffing them too much.
- ½ teaspoon fine sea salt – Balances all the sweetness.
- ¾ cup (170 g) unsalted butter, softened – Room temperature; I usually leave it out for about an hour.
- ¾ cup (150 g) packed light brown sugar – Adds chew and a subtle caramel flavor.
- ½ cup (100 g) granulated sugar – For structure and those slightly crisp edges.
- 1 large egg
- 1 large egg yolk – The extra yolk is a little baking “secret” for chewy Christmas cookies.
- 2 teaspoons pure vanilla extract – Use real vanilla if you can; it makes a big difference in holiday baking cookies.
- 1 ¼ cups red and green M&M’s – Holiday M&M’s or regular M&M’s if you’re baking off‑season; keep about ¼ cup aside for pressing on top.
- ½ cup semi‑sweet chocolate chips – You can use mini chips if you want more chocolate in every bite.
- 1–2 tablespoons milk (only if needed) – Helpful if your dough feels too crumbly or dry (this depends on your flour and climate).
For brand notes, I usually reach for King Arthur or Gold Medal flour, real M&M’s (of course), and Ghirardelli or Nestlé chocolate chips. But use what you like—these colorful holiday cookies are pretty forgiving.
Directions
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Preheat and prep your pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats (I use Silpat). This helps prevent sticking and keeps the bottoms from over‑browning. -
Whisk dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside. You want everything well combined so the cookies rise evenly. -
Cream the butter and sugars
In a large mixing bowl (a stand mixer with the paddle attachment works great, but a hand mixer is fine too), beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes, until light and fluffy. Scrape down the bowl once or twice—this step helps create that classic soft and chewy texture. -
Add eggs and vanilla
Beat in the egg, egg yolk, and vanilla extract on medium speed, just until combined. Don’t overmix here; once the mixture looks smooth and uniform, you’re good. -
Mix in the dry ingredients
Turn the mixer to low and gradually add the dry ingredients. Mix just until you don’t see any streaks of flour. The dough will be thick. If it looks super dry and crumbly, drizzle in 1 tablespoon of milk, mixing briefly. Add the second tablespoon only if needed; you want a soft, scoopable dough. -
Fold in M&M’s and chocolate chips
With a spatula, gently fold in 1 cup of the red and green M&M’s and all the chocolate chips. Reserve the remaining ¼ cup of M&M’s for topping the cookies. Folding by hand helps keep the candies from breaking too much. -
Chill the dough (short but important)
Cover the bowl and chill the dough for at least 20–30 minutes. This short chill helps keep your holiday M&M cookies thick and prevents them from spreading too much. If you chill longer (up to 24 hours), let the dough sit at room temp about 10–15 minutes before scooping. -
Scoop and shape
Using a 1½ tablespoon cookie scoop or a rounded tablespoon, scoop dough onto the prepared baking sheets, spacing about 2 inches apart. Roll each portion gently between your palms for a smoother look. Press a few extra M&M’s on top of each dough ball—this is the secret to picture‑perfect festive Christmas cookies. -
Bake until just set
Bake one sheet at a time for 9–11 minutes, until the edges are set and lightly golden but the centers still look a little soft and pale. They’ll continue to set as they cool. If you like softer Christmas M&M cookies, pull them closer to the 9‑minute mark. -
Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. If you like that bakery‑style look, you can use a round cookie cutter or a glass to gently scoot the hot cookies into perfect circles right after they come out of the oven.
Servings & Timing
- Yield: About 24–28 cookies, depending on your scoop size
- Prep Time: 20 minutes (plus a few minutes for decorating with extra M&M’s)
- Chill Time: 20–30 minutes
- Bake Time: 9–11 minutes per sheet
- Total Time: About 50–60 minutes, including chilling and baking
If you’re baking for a Christmas party or cookie exchange, I like to double this M&M Christmas cookies recipe and stagger the dough on three baking sheets so I can keep the oven busy.
Variations
- Peanut M&M Christmas Cookies – Use peanut M&M’s and skip the chocolate chips for a crunchy, nutty twist.
- Chocolate‑lover’s version – Substitute ¼ cup of the flour with unsweetened cocoa powder for a double chocolate holiday M&M cookie.
- Gluten‑friendly version – Use a 1:1 gluten‑free baking flour that includes xanthan gum; chill the dough a little longer so the cookies hold their shape.
- Nutty Christmas cookie recipe – Fold in ½ cup chopped pecans or walnuts for extra texture and a toasty flavor.
- Mini M&M party cookies – Replace regular M&M’s with mini ones and make smaller, 1‑tablespoon cookies for kids’ Christmas cookies or school parties.
- More wholesome twist – Swap ½ cup of the all‑purpose flour with white whole wheat flour and reduce the granulated sugar by 2 tablespoons; still sweet, just slightly more “everyday.”
Storage & Reheating
- Room temperature: Store cooled cookies in an airtight container at room temp for 4–5 days. Tuck a small piece of bread or a marshmallow in the container to help keep them soft.
- Freezer (baked): Freeze baked cookies in a single layer, then transfer to a freezer bag or container; they’ll keep for up to 2 months.
- Freezer (unbaked dough balls): Scoop and shape the dough, freeze on a baking sheet, then store the frozen dough balls in a zip‑top bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
- Reheating: For that “fresh from the oven” feel, warm a cookie in the microwave for 8–10 seconds or in a 300°F oven for 3–4 minutes.
- Make‑ahead tip: Mix the dough the night before a holiday gathering and keep it chilled; bake fresh cookies the next day so your house smells like Christmas when guests arrive.
Notes
You know what? After baking Christmas cookies for three decades, I’ve learned that the little details make a big difference:
- Measure the flour gently. Too much flour is the number one reason cookies turn out dry or cakey. If you don’t weigh it, spoon it into the cup and level it off with a knife.
- Don’t skip the chill. Even a 20‑minute chill helps keep these holiday M&M cookies thick and soft. If your kitchen runs warm, a little extra chill time is your friend.
- Underbake slightly. When they come out of the oven, the centers should still look a bit soft. They’ll firm up as they cool, and that’s how you get those dreamy, chewy Christmas cookies.
- Press on extra M&M’s right away. If you forget to press M&M’s on top before baking, you can gently press a few into the hot cookies as soon as they come out. Just work quickly.
- Rotate pans if needed. Every oven has “hot spots.” If you know yours does, rotate the pan halfway through baking so your red and green M&M cookies brown evenly.
- For cookie trays: I like to bake some slightly larger cookies (2 tablespoons of dough) for the center of the tray and smaller ones around the edge for a pretty, bakery‑style look.
And a small confession: I always stash a few of these in the freezer with my name on the bag. December gets busy, and sometimes a secret frozen M&M Christmas cookie is the little treat that keeps me going.
FAQs
Can I make this M&M Christmas Cookies Recipe without chilling the dough?
You can, but the cookies will spread more and be thinner. For soft, thick holiday M&M cookies, that quick 20–30 minute chill really helps.
Can I use margarine or shortening instead of butter?
Butter gives the best flavor and classic cookie texture, but you can use half butter and half shortening if you want a slightly thicker, softer cookie.
Why did my cookies spread too much?
Common reasons are warm dough, very soft butter, not enough flour, or a hot baking sheet from a previous batch. Try chilling the dough longer and making sure your pans are cool before scooping.
Why are my cookies dry or crumbly?
Usually that means there was a bit too much flour or they baked a minute or two too long. Next time, measure the flour carefully and pull the cookies when the centers still look slightly soft.
Can I make these Christmas cookie recipe gluten‑free?
Yes—use a good quality 1:1 gluten‑free baking flour and chill the dough at least 45 minutes. The texture will be a touch different but still delicious.
Can I use other flavors of M&M’s?
Absolutely. Peppermint, caramel, or even pretzel M&M’s can make really fun Christmas party cookies. Just keep the total amount about the same.
How do I keep these soft M&M Christmas cookies fresh for gifting?
Let them cool completely, then layer between parchment in a tin or sturdy container. Add a small piece of bread to keep them soft, and gift them within 2–3 days for peak freshness.
Can I double this Christmas M&M cookies recipe?
Yes, this recipe doubles well. I suggest baking one test cookie first to check spread and timing, then baking the rest.
Conclusion
These M&M Christmas cookies are everything I want in a holiday dessert recipe: easy, colorful, soft and chewy, and always the first to disappear from the platter. Whether you’re baking with kids, packing Christmas party cookies for friends, or just sneaking one with a late‑night mug of cocoa, they bring that cozy, nostalgic feeling we all crave around the holidays.
If you try this M&M Christmas Cookies Recipe, let me know how it went—leave a comment, share your tweaks, or tell me what your family thought. And if you’re building a whole cookie tray this year, you might also enjoy pairing these with classic sugar cookies or some peppermint bark bars for a full lineup of festive Christmas cookies.
M&M Christmas Cookies
Ingredients
- 2 1/4 cups all-purpose flour 280 g; spoon and level
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter 170 g; softened to room temperature
- 3/4 cup light brown sugar 150 g; packed
- 1/2 cup granulated sugar 100 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/4 cups red and green M&M’s reserve about 1/4 cup for pressing on top
- 1/2 cup semi-sweet chocolate chips regular or mini
- 1–2 tablespoons milk only if needed, if dough is too dry or crumbly
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and over-browning.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and fine sea salt until well combined. Set aside.2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with a stand mixer (paddle attachment) or hand mixer on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar
- Beat in the egg, egg yolk, and vanilla extract on medium speed just until smooth and combined. Do not overmix.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- Turn the mixer to low and gradually add the dry ingredient mixture. Mix just until no streaks of flour remain. The dough will be thick. If it looks very dry and crumbly, mix in 1 tablespoon of milk, adding up to 1 more tablespoon only if needed to achieve a soft, scoopable dough.2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1–2 tablespoons milk
- Using a spatula, gently fold in 1 cup of the red and green M&M’s and all of the semi-sweet chocolate chips, reserving about 1/4 cup of M&M’s for topping the cookies. Fold by hand to avoid breaking the candies.1 1/4 cups red and green M&M’s, 1/2 cup semi-sweet chocolate chips
- Cover the bowl and chill the dough for 20–30 minutes to help the cookies stay thick and prevent excessive spreading. If chilling longer (up to 24 hours), let the dough sit at room temperature for 10–15 minutes before scooping.
- Using a 1 1/2-tablespoon cookie scoop or a rounded tablespoon, scoop dough onto the prepared baking sheets, spacing about 2 inches apart. Roll each portion gently between your palms for smoother edges. Press a few of the reserved M&M’s onto the top of each dough ball.1 1/4 cups red and green M&M’s
- Bake one sheet at a time for 9–11 minutes, until the edges are set and lightly golden while the centers still look slightly soft and pale. For softer cookies, remove closer to 9 minutes. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For a bakery-style round shape, use a round cookie cutter or glass to gently scoot the hot cookies into circles immediately after they come out of the oven.
