M&M Christmas Cookies

M&M Christmas Cookies have been my go to when I want a bright cookie plate that feels festive but effortless. The first time I baked these I was racing the clock between errands and a last minute school party, and the sight of red and green candies peeking through a warm cookie felt like an instant celebration. I still remember the soft crackle of the tray as I slid it from the oven and the way the M&M Christmas Cookies aroma filled the hallway, prompting the neighbors to wander over with mugs in hand.

I have a habit of tweaking recipes as I bake, but this version has earned a permanent slot in my rotation. I like that the cookies manage to be both familiar and playful, with a buttery crumb and chocolate pockets that keep everyone coming back. I often bake a double batch and gift a dozen in glass jars, tied with ribbon, because these cookies travel well and look impossibly cheerful on a dessert tray. When I make M&M Christmas Cookies, I think about small rituals, like pressing a couple of extra candies on top while the cookies are warm, so each one looks like it was decorated by hand.

Everything You Need for M&M Christmas Cookies

These ingredients work together to create a classic, buttery cookie studded with chocolate and festive candies. The key players are the flour for structure, the butter and sugars for flavor and texture, and the eggs and vanilla for richness and binding. The chips and M&M’s bring pockets of chocolate and bursts of color, so you get both taste contrast and visual charm in every bite.

• 2 1/3 cups all-purpose flour 280 grams: Measure precisely to provide the structure and bulk of the cookie dough; contributes gluten that gives chewiness while allowing other ingredients to distribute evenly. Sift or whisk if desired to remove lumps and ensure uniform texture when combined with leaveners and fats.
• 1 teaspoon baking soda 6 grams: Act as a chemical leavening agent to help cookies spread and rise slightly; neutralizes acids and creates lift when heated. Dissolve evenly into dry ingredients to avoid uneven pockets of rising during baking.
• 1 1/2 teaspoons cornstarch 5 grams: Add light thickening and tenderizing properties to the dough; helps create a softer, cakier crumb by inhibiting gluten development. Blend thoroughly with dry ingredients to distribute small amounts evenly throughout the batter.
• 1/2 teaspoon kosher salt: Provide seasoning that enhances and balances the sweetness and chocolate notes; helps control overall flavor perception. Use measured kosher salt to avoid overly salty cookies and to strengthen dough structure slightly.
• 3/4 cup unsalted butter 170 grams, melted (1 1/2 sticks): Contribute fat and richness that tenderizes the crumb and influences spread; melted butter encourages a chewier, slightly crisper edge compared to creamed butter. Use measured melted unsalted butter to control salt levels and incorporate smoothly into sugars and eggs.
• 3/4 cup light brown sugar 160 grams: Supply moisture, deep caramel notes, and additional fat which enhance chewiness and color; light brown sugar helps retain softness due to its molasses content. Cream with melted butter and granulated sugar to dissolve and evenly distribute flavor throughout the dough.
• 1/2 cup granulated sugar 100 grams: Add sweetness and assist with spreading and texture; granulated sugar helps create crisp edges and balanced sweetness. Combine with brown sugar to achieve desired chew and sweetness ratio in the finished cookie.
• 2 large eggs 100 grams, room temperature: Provide structure, moisture, and leavening through coagulation of proteins when baked; eggs also help bind ingredients and contribute to tenderness. Use large eggs at room temperature for better emulsion and incorporation into the batter.
• 2 teaspoons pure vanilla extract 8 grams: Contribute aromatic sweetness and depth of flavor that complements chocolate and brown sugar; vanilla enhances overall taste without adding moisture. Stir in with eggs or wet ingredients to evenly infuse flavor throughout the dough.
• 1/2 cup semisweet chocolate chips 85 grams: Introduce concentrated chocolate flavor pockets and textural contrast; semisweet chips provide melting points and chocolate bursts in each bite. Fold gently into dough to distribute without causing excessive melting or color bleed.
• 10 tablespoons red and green M&M's 106 grams, divided (1/2 cup + 2 tablespoons for topping): Provide colorful candy pieces for festive appearance and small chocolate–sugar bites; divided amounts allow mixing into dough and extra topping for visual appeal. Press reserved M&M's on cookie tops before baking to maintain bright, intact colors.

Making M&M Christmas Cookies

These directions are straightforward, but the little details make a big difference. I like to move deliberately through mixing, chilling, scooping, and baking so each cookie ends up with great texture and predictable color. Keep tools nearby and preheat the oven only when you are ready to bake so the timing lines up.

1. In a small mixing bowl, combine the flour, baking soda, cornstarch, and salt with a whisk. Set aside.: You will notice a dry, slightly powdery scent as you whisk the flour and baking soda together, and the cornstarch lightens the mixture visually. This step ensures the leaveners are evenly distributed so cookies rise and brown uniformly. If you skip thorough whisking, pockets of baking soda can create uneven spots or odd flavor. A common mistake is dumping the dry ingredients without mixing, which can lead to uneven texture and blotchy cookies.
2. In a medium mixing bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar.: As you beat, the aroma of butter and brown sugar will bloom, and the mixture will look glossy and slightly aerated. This aeration traps small pockets of air that help the cookies puff gently in the oven. Overbeating can incorporate too much air, leading to excessive spreading, so stop once the mixture is smooth and homogenous. If the butter is too hot, it can melt the sugars and upset texture, so let the melted butter cool briefly before mixing.
3. Add the eggs and vanilla. Mix until combined.: When you add the eggs and vanilla , the batter will thin slightly and the vanilla scent will become more pronounced. Proper incorporation prevents streaks of egg white and ensures even binding. A common error is adding cold eggs straight from the fridge, which can chill the butter and cause the mixture to seize up. Bring eggs to room temperature to avoid that.
4. Add the dry mixture, and mix with a large spoon or rubber spatula until completely combined.: The batter will turn into a cohesive dough with a soft, slightly sticky texture. Using a spatula helps you fold without overworking the dough, which keeps cookies tender. If you use the mixer on high here, you risk developing gluten, which may make the cookies tough. Avoid overmixing and stop as soon as flour streaks disappear.
5. Fold in the chocolate chips and M&M's.: Folding introduces the chocolate chips and M&M's without crushing them, so you keep pockets of melty chocolate and intact candies. You should hear a slight crunch as candies mingle into the dough, and visually the dough will be speckled with color. A mistake to avoid is adding the candies to a very warm dough, which can melt the coating; chill briefly if the dough feels too soft before folding.
6. Cover and chill for at least 1 hour to prevent the cookies from spreading.: Chilling firms the fat so the cookies hold shape and develop a better crumb. You will notice the dough becomes denser and easier to scoop. Skipping this step is often why cookies spread too thin and lose their soft centers. If you are impatient, a minimum thirty minutes helps, but the full hour gives the best texture.
7. Preheat oven to 325°F and line a large baking sheet with parchment paper.: You will smell nothing yet, but preheating ensures a consistent oven environment. Using parchment prevents sticking and encourages even browning on the bottom. A hot oven helps the edges set quickly while the centers remain soft. Oven temperature varies, so use an oven thermometer if you suspect inaccurate temps, because uneven heat can cause inconsistency between batches.
8. Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.: Scooping yields uniform cookies so they bake evenly, and rolling into smooth balls encourages even spreading and attractive shaping. You should feel a soft, slightly tacky dough under your hands. If dough is too sticky to roll, briefly chill it to firm up. Crowding the sheet is a common mistake, which causes cookies to merge; leave proper space between each ball.
9. Bake for 12-14 minutes, or until the edges begin to brown.: While baking, you will notice the kitchen scent shift to rich, toasty notes as sugars caramelize and butter browns slightly. Look for lightly browned edges and centers that still look set but not dry. The crisp edge and soft center are signs of done cookies. Overbaking is the usual mistake here, which yields a dry cookie, so pull them as soon as edges color.
10. While the cookies are still warm, press in the remaining M&M's in (just for looks).: Pressing a few candies on top after baking gives a polished, festive look and lets the candies sit prominently on the surface. You will feel the warm cookie give slightly under the press, and the candies will adhere without melting entirely. Press gently to avoid embedding them too deeply. A misstep is leaving this until the cookies are cold, which makes the candies sit loosely and fall off during transfer.
11. Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.: Cooling stabilizes the interior and completes the set, and you will notice steam fade and the cookie texture firm. Ten minutes lets the bottoms finish crisping while centers remain soft. Move carefully with a spatula to avoid breaking warm cookies. A common mistake is moving them too soon, which can cause them to break or smear on the pan.

Recipe Variations about M&M Christmas Cookies

These variations let you personalize texture, color, and flavor without changing the approachable method. Below are practical ideas to try, each starting with a focused suggestion.

• Make them chewier by increasing the brown sugar slightly and baking at the lower end of the time range, which locks in moisture and produces a soft center.
• Add more festive color by mixing in extra red and green candies, keeping a few to press on top for presentation so each cookie looks intentional.
• Switch chocolate intensity by using dark or milk chocolate chips instead of semisweet to tailor the sweetness level to your preference.
• Portion control by using a smaller scoop, which yields bite sized cookies ideal for cookie plates or gifting, and reduces bake time slightly.
• Make ahead by freezing scooped dough balls on a tray, then transferring to a bag; bake from frozen with an extra minute or two so they set properly.

What to Pair With M&M Christmas Cookies

These cookies are versatile for many occasions, and pairing thoughtfully can elevate a cookie plate or party offering. Below are serving ideas, storage tips, and occasion suggestions presented as a list so you can scan and choose what fits your plan.

• Holiday dessert table: Arrange cookies on a large platter with mixed nuts and simple sugar cookies to create a colorful spread that invites guests to graze.
• School parties: Package cookies in small cellophane bags for handheld treats that children can carry home without mess.
• Cookie swap: Stack cookies in a clear tin, separated by parchment, to keep them looking fresh while traveling to exchanges or potlucks.
• Afternoon snack: Serve a couple of cookies with a warm cup of cocoa or coffee, offering a balance of sweet and bitter to complement the chocolate and candy.
• Storage: Keep cookies in an airtight container at room temperature for up to five days, placing a sheet of parchment between layers to avoid sticking.
• Freezing: For longer storage, freeze baked cookies in a single layer, then transfer to a freezer safe container; thaw at room temperature before serving.
• Occasions: These cookies are ideal for holiday gatherings, bake sales, casual tea, or anytime you want a playful, kid friendly dessert.

FAQ

Conclusion

M&M Christmas Cookies stand out because they pair a classic buttery cookie with festive color and melty chocolate for a reliably cheerful bite. Give them a try when you want an effortless, crowd pleasing treat that looks like you fussed more than you did. They are forgiving, travel well, and make a wonderful addition to holiday gatherings, school parties, or gift jars. I hope you enjoy the ritual of pressing those final candies on top, it is a small touch that always brings smiles.

M&M Christmas Cookies

M&M Christmas Cookies deliver a buttery, slightly chewy cookie dotted with melted chocolate and festive red and green candies. This easy, crowd pleasing cookie brings cheerful color and reliable texture, perfect for holiday cookie swaps and school parties. Bake a batch for gifting or a weekend treat, and enjoy cookies that stay soft with crisp edges for days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 150 kcal

Equipment

• Kitchen Scale(optional)
• Hand Mixer
• Baking Sheet
• Cookie Portion Scoop

Ingredients

  

• 2 1/3 cups all-purpose flour 280 grams Measure precisely to provide the structure and bulk of the cookie dough; contributes gluten that gives chewiness while allowing other ingredients to distribute evenly. Sift or whisk if desired to remove lumps and ensure uniform texture when combined with leaveners and fats.
• 1 teaspoon baking soda 6 grams Act as a chemical leavening agent to help cookies spread and rise slightly; neutralizes acids and creates lift when heated. Dissolve evenly into dry ingredients to avoid uneven pockets of rising during baking.
• 1 1/2 teaspoons cornstarch 5 grams Add light thickening and tenderizing properties to the dough; helps create a softer, cakier crumb by inhibiting gluten development. Blend thoroughly with dry ingredients to distribute small amounts evenly throughout the batter.
• 1/2 teaspoon kosher salt Provide seasoning that enhances and balances the sweetness and chocolate notes; helps control overall flavor perception. Use measured kosher salt to avoid overly salty cookies and to strengthen dough structure slightly.
• 3/4 cup unsalted butter 170 grams, melted (1 1/2 sticks) Contribute fat and richness that tenderizes the crumb and influences spread; melted butter encourages a chewier, slightly crisper edge compared to creamed butter. Use measured melted unsalted butter to control salt levels and incorporate smoothly into sugars and eggs.
• 3/4 cup light brown sugar 160 grams Supply moisture, deep caramel notes, and additional fat which enhance chewiness and color; light brown sugar helps retain softness due to its molasses content. Cream with melted butter and granulated sugar to dissolve and evenly distribute flavor throughout the dough.
• 1/2 cup granulated sugar 100 grams Add sweetness and assist with spreading and texture; granulated sugar helps create crisp edges and balanced sweetness. Combine with brown sugar to achieve desired chew and sweetness ratio in the finished cookie.
• 2 large eggs 100 grams, room temperature Provide structure, moisture, and leavening through coagulation of proteins when baked; eggs also help bind ingredients and contribute to tenderness. Use large eggs at room temperature for better emulsion and incorporation into the batter.
• 2 teaspoons pure vanilla extract 8 grams Contribute aromatic sweetness and depth of flavor that complements chocolate and brown sugar; vanilla enhances overall taste without adding moisture. Stir in with eggs or wet ingredients to evenly infuse flavor throughout the dough.
• 1/2 cup semisweet chocolate chips 85 grams Introduce concentrated chocolate flavor pockets and textural contrast; semisweet chips provide melting points and chocolate bursts in each bite. Fold gently into dough to distribute without causing excessive melting or color bleed.
• 10 tablespoons red and green M&M's 106 grams, divided (1/2 cup + 2 tablespoons for topping) Provide colorful candy pieces for festive appearance and small chocolate-sugar bites; divided amounts allow mixing into dough and extra topping for visual appeal. Press reserved M&M's on cookie tops before baking to maintain bright, intact colors.

Instructions

 

• In a small mixing bowl, combine the flour, baking soda, cornstarch, and salt with a whisk. Set aside.: You will notice a dry, slightly powdery scent as you whisk the flour and baking soda together, and the cornstarch lightens the mixture visually. This step ensures the leaveners are evenly distributed so cookies rise and brown uniformly. If you skip thorough whisking, pockets of baking soda can create uneven spots or odd flavor. A common mistake is dumping the dry ingredients without mixing, which can lead to uneven texture and blotchy cookies.
• In a medium mixing bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar.: As you beat, the aroma of butter and brown sugar will bloom, and the mixture will look glossy and slightly aerated. This aeration traps small pockets of air that help the cookies puff gently in the oven. Overbeating can incorporate too much air, leading to excessive spreading, so stop once the mixture is smooth and homogenous. If the butter is too hot, it can melt the sugars and upset texture, so let the melted butter cool briefly before mixing.
• Add the eggs and vanilla. Mix until combined.: When you add the eggs and vanilla , the batter will thin slightly and the vanilla scent will become more pronounced. Proper incorporation prevents streaks of egg white and ensures even binding. A common error is adding cold eggs straight from the fridge, which can chill the butter and cause the mixture to seize up. Bring eggs to room temperature to avoid that.
• Add the dry mixture, and mix with a large spoon or rubber spatula until completely combined.: The batter will turn into a cohesive dough with a soft, slightly sticky texture. Using a spatula helps you fold without overworking the dough, which keeps cookies tender. If you use the mixer on high here, you risk developing gluten, which may make the cookies tough. Avoid overmixing and stop as soon as flour streaks disappear.
• Fold in the chocolate chips and M&M's.: Folding introduces the chocolate chips and M&M's without crushing them, so you keep pockets of melty chocolate and intact candies. You should hear a slight crunch as candies mingle into the dough, and visually the dough will be speckled with color. A mistake to avoid is adding the candies to a very warm dough, which can melt the coating; chill briefly if the dough feels too soft before folding.
• Cover and chill for at least 1 hour to prevent the cookies from spreading.: Chilling firms the fat so the cookies hold shape and develop a better crumb. You will notice the dough becomes denser and easier to scoop. Skipping this step is often why cookies spread too thin and lose their soft centers. If you are impatient, a minimum thirty minutes helps, but the full hour gives the best texture.
• Preheat oven to 325°F and line a large baking sheet with parchment paper.: You will smell nothing yet, but preheating ensures a consistent oven environment. Using parchment prevents sticking and encourages even browning on the bottom. A hot oven helps the edges set quickly while the centers remain soft. Oven temperature varies, so use an oven thermometer if you suspect inaccurate temps, because uneven heat can cause inconsistency between batches.
• Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.: Scooping yields uniform cookies so they bake evenly, and rolling into smooth balls encourages even spreading and attractive shaping. You should feel a soft, slightly tacky dough under your hands. If dough is too sticky to roll, briefly chill it to firm up. Crowding the sheet is a common mistake, which causes cookies to merge; leave proper space between each ball.
• Bake for 12-14 minutes, or until the edges begin to brown.: While baking, you will notice the kitchen scent shift to rich, toasty notes as sugars caramelize and butter browns slightly. Look for lightly browned edges and centers that still look set but not dry. The crisp edge and soft center are signs of done cookies. Overbaking is the usual mistake here, which yields a dry cookie, so pull them as soon as edges color.
• While the cookies are still warm, press in the remaining M&M's in (just for looks).: Pressing a few candies on top after baking gives a polished, festive look and lets the candies sit prominently on the surface. You will feel the warm cookie give slightly under the press, and the candies will adhere without melting entirely. Press gently to avoid embedding them too deeply. A misstep is leaving this until the cookies are cold, which makes the candies sit loosely and fall off during transfer.
• Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.: Cooling stabilizes the interior and completes the set, and you will notice steam fade and the cookie texture firm. Ten minutes lets the bottoms finish crisping while centers remain soft. Move carefully with a spatula to avoid breaking warm cookies. A common mistake is moving them too soon, which can cause them to break or smear on the pan.

Notes

• Make them chewier by increasing the brown sugar slightly and baking at the lower end of the time range, which locks in moisture and produces a soft center.
• Add more festive color by mixing in extra red and green candies, keeping a few to press on top for presentation so each cookie looks intentional.
• Switch chocolate intensity by using dark or milk chocolate chips instead of semisweet to tailor the sweetness level to your preference.
• Portion control by using a smaller scoop, which yields bite sized cookies ideal for cookie plates or gifting, and reduces bake time slightly.
• Make ahead by freezing scooped dough balls on a tray, then transferring to a bag; bake from frozen with an extra minute or two so they set properly.

Keyword Christmas cookie recipe, Easy Holiday Cookies, festive cookie recipe, M&M cookies

Meet Stephanie