Soft and Chewy M.

These M&M Christmas cookies have the most delicious buttery, soft, chewy texture and are loaded with chocolate chips and festive M&Ms!

Transform an already intensely yummy chocolate chip cookie into the perfect holiday cookie with festive M&Ms. These cookie are easy to make and freeze well!

Ingredients for M&M Christmas Cookies

If you already know and love these best-ever chocolate chip cookies, you will love this holiday M&M version.

• Butter: I always use salted butter, which is controversial, but that’s how I’ve rolled for decades. If using unsalted butter, increase the salt by 1/2 teaspoon.
• Brown sugar: Packed light OR dark brown sugar will work in this cookie recipe.
• Granulated sugar: Equal parts granulated sugar and brown sugar are used in the recipe for the perfect balance of sweetness and chewiness.
• Baking soda + baking powder + salt: I add all of these ingredients with the butter and sugar. This allows the flour to be added by itself easily in one of the last steps.
• Eggs: Use cold eggs from the refrigerator, if possible. This helps the cookies not spread in the oven.
• Flour: I use unbleached all-purpose flour; bleached all-purpose flour can be used with fine results.
• M&Ms: Regular or mini M&Ms can be used, as well as varying flavors, like milk chocolate or dark chocolate.
• Chocolate Chips: Semisweet or milk chocolate chips can be used (it pains me to say that out loud, because if I’m being honest, semisweet chocolate chips are the only acceptable choice).

Key Tips for Perfect Cookies

If you’ve ever had cookies that bake up too flat, stay too puffy, or don’t turn out for various reasons, here are some tips that can help:

• Weigh your ingredients. Investing in a kitchen scale can make all the difference in how your baked goods turn out. Use the weights given in a tested recipe (rather than converting them to other weight sources online). If you don’t have a scale, for my recipes, fluff up the flour really well before scooping in the measuring cup and leveling off with a straight edge.
• Butter temperature. Use butter that is softened to cool room temperature. If it is too warm or partially melted, the cookies may flatten in the oven.
• Eggs. While it is often recommended to use room temperature eggs for cakes and quick breads, using straight-from-the fridge cold eggs in cookie recipes, like this one, can help the cookies bake up thick and chewy.
• Oven temperature. Ovens can vary widely in exact oven temperature. If your cookies are flattening too much in the oven, try increasing the oven temperature to 375 degrees. If they are staying too puffy while baking, try decreasing the oven temperature to 325 degrees.
• Careful mixing. When adding the M&Ms and chocolate chips, mix with a sturdy spoon or spatula (vs using an electric mixer) so that the M&Ms don’t get shattered.

How to Make These Cookies Ahead of Time

There are several ways to make these cookies ahead of time:

1. Make the cookie dough, shape into balls, and freeze the cookie dough balls. To bake, place the frozen cookie dough balls several inches apart on a baking sheet and bake at 350 degrees for 13 to 14 minutes (add additional time, as needed).
2. Make the cookie dough, bake per the recipe, and let the cookies cool completely. Place the baked and cooled cookies in containers or freezer bags and seal well. Freeze for several months. Let the cookies thaw in the fridge or on the counter for several hours before serving.

Adding M&Ms is a sure-fire way to take an already beloved cookie and make it even better. I made a quadruple batch of these cookies (using regular M&Ms) this summer for a family reunion and everyone went crazy for them. I think they got devoured, literally, within minutes.

More recently, I made the Christmas-version of these M&M cookies and took some on a trip to visit my dad. He loves cookies (probably more than anyone I know), and he said they are his most favorite cookie ever!

I’m telling you, the colorful, sweet, crunchy M&Ms are the secret ingredient to a winning cookie! They make such a delightful addition to holiday baking, and thanks to the endless colors of M&Ms, they are a perfect cookie to make year-round, too.

Print

Soft and Chewy M&M Christmas Cookies

Course Dessert

Cuisine American

Method Bake

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 36 to 40 cookies

Calories 153kcal

Author Mel

Equipment

• Cookie Sheet {Half Sheet Pans}
• KitchenAid Stand Mixer
• #40 Medium Cookie Scoop

Ingredients

• 1 cup salted butter, softened to room temperature
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 ½ cups M&Ms (see note to add M&Ms to the top of the cookies)
• 1 cup chocolate chips

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
• In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until well-combined.
• Add the eggs and vanilla and cream until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
• Add the flour and mix until mostly combined (a few dry streaks are ok).
• Add the M&Ms and chocolate chips and stir with a sturdy spoon or spatula (so the M&Ms don't break apart too much) until the batter is evenly combined.
• Scoop the dough into heaping 2-tablespoon size mounds (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
• Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.
• Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

Notes

Flour Amount: If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). 

M&Ms: The M&Ms can all be added to the dough or you can save some to press into the tops of the cookies before they bake. 

Nutrition

Serving: 1 Cookie | Calories: 153kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 127mg | Fiber: 1g | Sugar: 12g

Recipe Source: from Mel’s Kitchen Cafe (based on this favorite chocolate chip cookie recipe)

The post Soft and Chewy M&M Christmas Cookies appeared first on Mel's Kitchen Cafe.