M&M Christmas Cookies
Soft, chewy M&M Christmas cookies packed with festive red and green candies and chocolate chips. Perfect for cookie exchanges, gifting, or holiday dessert trays.
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.
Notes
Yield: about 24–28 cookies, depending on scoop size.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days. Add a small piece of bread or a marshmallow to help keep them soft.
Freezing: Freeze baked cookies in a single layer, then transfer to a bag or container for up to 2 months. Freeze unbaked dough balls for up to 3 months and bake from frozen, adding 1–2 minutes to the bake time.
Tips: Measure flour gently to avoid dry, cakey cookies; do not skip the chill time; slightly underbake for a soft, chewy texture; press on extra M&M’s before or immediately after baking for a festive look.
Variations: Try peanut M&M’s, add nuts, use mini M&M’s for smaller cookies, or replace part of the flour with cocoa powder for a double chocolate version.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @thenandnowspace for more