Christmas M&M Cookies
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These Christmas M&M cookies are the perfect easy Christmas cookie. They’re soft, chewy, buttery, and filled with red and green M&Ms and chocolate chips. Best of all – there’s no need to chill the dough!
**This post was updated December 17, 2024 with new photos and a slightly updated recipe**
If you’re looking for an easy, no chill, last minute Christmas cookie recipe – then these Christmas M&M cookies are just the thing. They’re soft and chewy with tons of chocolate chips and red and green M&Ms. There’s no decorating skills involved, and because there’s no need to chill the dough, it’s the perfect last minute cookie recipe.
Tips for Making Christmas M&M Cookies
This holiday cookie recipe is super easy, but here’s a rundown of my tips/advice for perfectly chewy, delicious cookies every time.
- Measure the flour carefully. Too much flour = dry, flavorless cookies. Not enough flour = greasy, thin cookies.
- Before measuring the flour, give it a whisk. Then spoon it into a dry measuring cup and level off the top.
- Using a scale and measuring in grams will give you the best results.
- After making the dough, squeeze it between your fingers. If it sticks and leaves residue on them, mix in 1-2 more tablespoons of flour. This can vary depending on the brand of your butter and the temperature of your kitchen.
- Use a cookie scoop to form cookies that are uniform in size. I used a 1.5 tablespoon cookie scoop.
- For extra large cookies, form the dough into balls about 3 tablespoons in size. They will need about 12-14 minutes to bake.
- To freeze cookie dough, form the dough into balls and place in a freezer bag. Bake from frozen, as directed in the recipe. They will need an extra 1-2 minutes.
- After the cookies come out of the oven, place a few strategic M&Ms and chocolate chips on top of each cookie for that bakery-style, “eat-me” look.
These Christmas M&M cookies are soft, chewy and filled with M&Ms and chocolate chips. If you’re looking for an easy holiday cookie that requires zero chilling, zero decorating, and all-kinds of delicious – then these M&M Christmas cookies are just the thing.
Want more easy holiday cookies?
- Easy Gingerbread Cookies with Cream Cheese Frosting
- White Chocolate Candy Cane Cookies
- Red Velvet Cake Mix Cookies
- Peanut Butter Christmas M&M Cookies
Christmas M&M Cookies
Equipment
- Cookie Sheets
Ingredients
- 1 cup unsalted butter (226 grams)
- 1 cup white sugar (200 grams)
- 3/4 cup brown sugar (158 grams), light or dark
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cup all-purpose flour (406 grams), measured carefully
- 2 teaspoons cornstarch, AKA cornflour in the UK
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup holiday M&Ms (about 165 grams), plus more for on top
- 3/4 cup chocolate chips (about 135 grams), plus more for on top
Instructions
- Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl beat the butter, white sugar and granulated sugar until creamed (about 2 minutes).
- Mix in the eggs and vanilla extract.
- Turn off the mixer and add in the flour, cornstarch, baking powder, baking soda and salt. Start with the mixer on a low speed and gradually increase to medium speed until all the flour is incorporated.
- Turn off the mixer. Squeeze the dough between your fingers. It is sticking to your fingers, optionally mix in 1-2 extra tablespoons of flour for thicker cookies.
- Turn off the mixer and stir in the M&Ms and chocolate chips.
- Form the dough into balls about 1 to 1.5 tablespoons in size (I use a cookie scoop). Place cookies about 2 inches (4-5 cm) apart on the lined baking sheets.
- Bake one sheet at a time on the middle rack for 8-11 minutes or until the tops look just set.
- Remove the cookies from the oven, and optionally place a few extra chocolate chips and M&Ms on the top of each cookie.
Notes
- Measuring Flour: Whisk first, then spoon into a dry measuring cup and level off the top. Weigh using grams for the most accurate results.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: To freeze the cookie dough, make the dough and form it into balls. Place the balls in a freezer bag, remove any excess air, seal & freeze for up to 2 months. Bake the cookies from frozen – then need an extra 1-2 minutes. Baked cookies can be frozen. Cool cookies completely, then place in an airtight container. Thaw in the fridge first, then bring up to room temperature.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 40 uniform cookies.
Nutrition
When you measure shortening do you melt it or keep it solid to make the half cup or does it matter?
I do not melt the shortening. If you have it in bricks, you can use the lines and slice along for the measurement. Or spoon in to a dry measuring cup and level off the top.
These cookies were phenomenal!!! I did not have shortening so I just doubled the butter and they still turned out AMAZING. Your friends and families will love these cookies! Thanks for the recipe!
I’m so glad you loved them! Have a wonderful holiday