Tag: M&M's

Few things say Christmas better than green and red M&Ms! Throw some into these perfectly chewy M&M chocolate chip cookies, and you have festive Christmas cookies that everyone loves!

Every Christmas our kids gather around with Cade and I and we make the most hideously decorated sugar cookies (link to cookies and royal icing) but even when I think they won’t care anymore, they absolutely go nuts if they don’t see me pulling out all the supplies for Christmas cookies.

However, as much as we love those sink-your-teeth-in sugar cookies, like seriously they are the perfect sugar cookie, just ask our readers, everyone needs a quick and easy Christmas cookie for the family party that won’t suck hours of your time. 

And this is it. 

In fact, we haunt the stores every holiday for different colored m&m’s and make them all year round. Hello, Easter Cookies… haha! We can’t stop! Yes, it’s the same recipe, but just trust me, you needed to be reminded that you can, and SHOULD make a Christmas version.

Ingredients for Christmas M&M Cookies

There won’t be any surprises here! You’ll need all the usual chocolate chip cookie ingredients plus some Christmas m&m’s. Here is a brief overview of what you will need:

• Unsalted Butter – using unsalted allows you to control the saltiness of the recipe and make sure it is softened
• Brown Sugar – you want fresh moist brown sugar for optimal texture
• White Sugar – just regular granulated white sugar
• Egg – gives structure to the cookies and helps hold everything together
• Vanilla Extract – adds to the flavor, and use the real stuff…no imitation vanilla
• Flour – make sure to measure the flour correctly so they come out chewy and soft and not dry
• Baking Soda – gives the cookies their rise and fluffiness
• Cornstarch – acts as a tenderizer that helps make the cookies stay thick but soft and chewy
• Salt – balances all the sweetness and enhances flavor
• Semi Sweet Chocolate Chips – use regular size or minis and you can use milk chocolate, dark, white…whatever your favorite is!
• Christmas M&M’s – regular or any holiday M&M’s can be used

The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe from there.

The steps are simple, just like making regular batch of chocolate chip cookies. The recipe is also totally scalable too, so you can double or triple it if you want to use this recipe for holiday neighbor goodies. Here is a quick idea of what to expect:

1. Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
2. Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
3. Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
4. Add the M&M’s and chocolate chips – You will want to use a wooden spoon or spatula to mix in the M&M’s by hand. The M&M’s will get crushed if you mix them in the stand mixer.
5. Form into balls – I used a regular size cookie scoop but scooped out a heaping scoop to form the dough balls. Press a few M&M’s and chocolate chips into the dough balls on the top.
6. Bake – Don’t overbake them! After the 8-10 minutes, they will look a little underdone, but they will cook a little more as they cool and be slightly crispy on the edges but chewy in the middle.

The complete instructions in full detail can be found in the recipe card at the end of the post.

We have been making chocolate chip cookies for decades over here, so we have learned a few tricks to make them look and taste like they came from a bakery.

1. Chilling the dough, either before or after forming it into balls, will help the cookies be thicker.
2. Use a cookie scoop to keep the size of the cookies uniform. This will help with all the cookies baking the same.
3. Press a few chocolate chips and m&m’s into the top just before baking. 
4. Don’t over bake the cookies. They will probably look a little underdone after 8-10 minutes, but they will bake a little more as they cool.
5. Using a large glass or biscuit cutter over cookies that have cooled for 2 minutes, spinning the ring gently around the cookie to make it perfectly round. 

Why are My Cookies Flat?

The culprit for flat cookies is usually the butter. You want the butter to be soft, but not too soft. If the butter has gotten too warm, it will cause flat cookies every time. Whether it’s before the dough has been made or after the dough has been mixed, you want to keep the butter cool.

If you know you are going to take a long time to bake the cookies, then pop the dough into the fridge in between batches.

Another possible cause for flat cookies is not enough flour. Make sure you measure the flour correctly.

Why You Will Love This Recipe

Make ahead: This is a great recipe for making ahead of time. They freeze great before or after baking (see section below) or you can make the dough a day or so ahead of time and then bake it.

Scalable: The measurements are super easy to double, triple or even quadruple depending on how many neighborhood treat plates you want to make!

Simple: The recipe is easy to follow and the cookies look totally festive without any of the time or work of decorating.

Cookie exchange: These cookies are a safe addition to a cookie exchange because they are loved by everyone!

Make bars: If you want to make this even easier, you can make this recipe into bars. Use a 9×13 pan and bake at the same temperature for 20-25 minutes.

Milk: You’ll never have a better cookie for dunking in a tall glass of milk in front of your favorite Christmas movie…Elf anyone?!

Santa: I have it on good authority that this is a favorite cookie of the jolly one himself! Leave a plate of these Christmas cookies by your fireplace and they will be gone!

Storing and Freezing

Store the baked cookies at room temperature in an airtight container for 3-4 days. They will last for up to a week in the fridge.

Freeze these cookies either before or after baking. If you want to freeze the dough, I prefer to scoop them into dough balls first and then place them on a cookie sheet. Place the cookie sheet in the freezer for about an hour. Once the dough is frozen, toss the balls into a ziploc bag and store in the freezer for 2-3 months.

When you’re ready to bake them, place the frozen balls on a cookie sheet and let them thaw for about a half hour. Then bake as stated in the instructions.

If you want to bake the cookies and then freeze them, let them cool completely and then layer them carefully in a ziploc bag. They will keep in the freezer for 2-3 months. When you’re ready to eat them, just set them on the counter for about 30 minutes to thaw.

I saw a poll from both Martha Stewart and Betty Crocker that the most popular Christmas cookie recipe in America is the peanut butter blossom. Whhhaaattt?! I mean, I sort of get it because they are heaven, but what do they have to do with Christmas?! I’m set on making these Christmas cookies the new most popular Christmas cookie!

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