Christmas M&M Cookies are cookies that are loaded with red and green colored M&M’s to satisfy your sweet tooth and get you in the holiday spirit! Try my Old Fashioned Monster Cookies recipe for another cookie full of candy-covered chocolate.
Christmas M&M Cookies
The holiday season is all about treats, especially cookies! When any recipe can be made with Christmas-colored candies or sprinkles, it just puts me more in the holiday spirit. This cookie starts with the perfect dough and ends with plenty of red and green M&M’s.
Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Packed Brown Sugar: There is a reason to pack brown sugar. Packing the sugar into the measuring cup gets rid of any air pockets.
Adding M&M’s: When adding solid ingredients (like these candy-coated chocolates), I prefer to stir them in by hand. If you are using your mixer, mix them in on low for only about 5 seconds, or until just combined.
How to Store Christmas M&M Cookies
Store the cookies in an airtight container at room temperature for up to a week. Baked cookies can be stored in the freezer for up to 3 months. Be sure to use a freezer-safe container and label and date your cookies. To freeze the dough, scoop the batter onto parchment paper-lined baking sheets. Place the dough balls in the freezer for 1-2 hours. After the dough is completely frozen, store them in a freezer-safe zipped bag until ready to bake. To bake from frozen, simply add a couple of minutes to the baking time.
Popular Christmas Cookies
Christmas M&M Cookies
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227g) unsalted butter, room temperature
- 1½ cups (300 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1¾ cups M&M's Holiday milk chocolate candy
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment (or a handheld mixer), beat the butter on medium-high speed until smooth (about a minute).
- Add both sugars and cream on medium-high speed until smooth (about 2 minutes).
- Add the eggs and vanilla, beating until combined. Scrape down the sides of the bowl and beat ingredients together again, if necessary.
- Add the flour mixture to the butter mixture and mix on low until combined.
- With the mixer still on low (or by hand), add the M&M's and mix until incorporated. (If using an electric mixer, only mix for a few seconds.)
- Cover the bowl and let the dough chill in the refrigerator for at least 2 hours, up to overnight.
- When ready, remove the dough from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Drop spoonfuls (2-3 tablespoons) of dough onto baking sheets about 2 inches apart. (If possible, measure the batter so the cookies are all the same size for best results when baking.)
- Bake for 12 minutes. The cookies are done when the sides are lightly browned and the centers still look soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
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If I leave the dough over night, I do not put M&M’s in until the next day. They stay firmer that
Love your recipes! Wasn’t able to get the Chocolate Ooey Gooey Cookies. I’d love those!!