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Stack of Christmas M&M cookies
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Christmas M&M Cookies

These Christmas M&M cookies are perfect for the holidays. They're soft, chewy, buttery, and filled with holiday candies and chocolate chips. No chill, super easy, and Santa's loves them too!
Prep Time15 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas M&M Cookies
Servings: 40 cookies
Author: Fiona Dowling

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

  1. Measuring Flour: Whisk first, then spoon into a dry measuring cup and level off the top. Weigh using grams for the most accurate results. 
  2. Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  3. 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. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 40 uniform cookies.

Nutrition

Calories: 154kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg