Tessa's Recipe Rundown
Taste: The perfect sugar cookie flavors with a hint of butterscotch, with bursts of chocolate throughout.
Texture: Ultra soft in the center and chewy throughout with studs of slightly crunchy M&Ms and gooey chocolate chips.
Ease: Super duper easy – if you ever struggle with cookie baking, I’ve got tons of tips below.
Pros: Fun, festive, and tasty recipe you’ll want to make year round.
Cons: None… except these cookies really are best when you have enough patience to chill the dough for at least 24 hours.
I make this again? Every Christmas!
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M&M Christmas Cookies are the perfect easy last-minute cookie for any holiday party!
These cookies are the perfect Christmas cookie. A crave-worthy soft sugar cookie base that’s wonderfully chewy, packed with tons of chocolate chips and Christmas M&Ms. Who could possibly resist?
Is there anything better than Christmas cookie season? My ideal December night involves baking cookies while blasting Christmas music and enjoying a few cookies warm and fresh from the oven with a cold glass of milk.
There’s truly nothing better! Except maybe going to or hosting a cookie party where you get to sample tons of different cookies. Oh, how I adore this time of year!
Reader Love
This is the third M&M cookie’s recipe that I’ve tried and while they are all good. Tess’s is the best. I let the dough rest overtime before baking. The cookies were thicker than the other recipes. Definitely a keeper.
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These cookies look so pretty on a Christmas cookie platter, along with some classic Snickerdoodles, my fun S’mores Cookies, and spiced Crispy Gingersnaps … plus some adorable Christmas Brownies for good measure!
If you want more Christmas cookie inspiration, check out my 200+ page cookbook on cookie baking. There’s a whole chapter dedicated to the simple science of cookies, along with tons of delicious recipes – perfect to kick off your holiday baking!
Sprinkle of Science
How to Make Easy M&M Christmas Cookies
Tips for Soft, Chewy Cookies
- Measure your flour correctly by weighing it with a digital scale. If you don’t have one, use the spoon and level method to avoid creating cakey, dense, or tough M&M Christmas Cookies that don’t spread.
- Don’t skip the cornstarch! Cornstarch is a tenderizing ingredient that helps create an ultra-soft, chewy cookie.
- Don’t skip the extra egg yolk. This adds moisture and richness for a soft and chewy texture.
- Don’t overbake. I prefer to take them out of the oven just before they look done while the top center still looks a bit ‘wet.’ The residual heat of the oven and pan will continue to cook the cookies to soft and slightly gooey-in-the-middle perfection.
Butter Temperature is Key to Thick, Chewy Cookies
The temperature of the butter is key here. Start with butter at a cool room temperature, about 67°F, and keep the dough cool until it hits the oven, to prevent sad, flat cookie puddles. Learn why butter temperature is important in baking cookies here.
In the image below, both cookies came from the same batch of dough, baked (separately) in the same oven at the same temperature for the same amount of time. The only difference? The cookie on the right came from the last bit of dough that sat on the counter for half an hour before baking. In that time, the dough warmed up considerably and the resulting cookies looked melted and flat. So, if you’re baking multiple batches of cookies, pop the remaining dough in the fridge while they wait to enter the oven.
Recommended: Chill Your Cookie Dough!
I know, nobody wants to wait to enjoy a cookie! Chilling this dough for a minimum of 24 hours makes a big difference. Both the taste and texture improve during this time. Think of it as a marinating time where everything just gets better! If you don’t want to wait, bake off a few cookies to satisfy your craving now, then save the rest for baking 24-72 hours later. I promise, the difference is worth the wait!
Check out my full article explaining the magic of chilling your cookie dough here.
Tip for Picture Perfect Cookies
- Dotting each Christmas Cookie dough ball with more chocolate chips and/or M&Ms on top prior to baking makes more beautiful and perfect-looking cookies.
- Press the chocolate chips and/or M&Ms closer together than you think to the top of the ball of dough, as they’ll spread apart as the cookie bakes and spreads.
- If chilling or freezing your dough: Wait to dot each ball until right before baking, as the M&M colors may bleed into your cookie.
- Get more tips in my How to Bake Picture Perfect Cookies article.
What Type of M&Ms for M&M Christmas Cookies?
I used regular-size red and green Christmas M&Ms for this recipe, but feel free to use mini, peanut butter, or peanut M&Ms if you prefer! Just note that these will change the texture slightly.
How to Prevent M&Ms From Cracking During Baking
- Some bakers report that mini M&Ms are less likely to crack. Others claim that freezing your M&Ms before baking prevents cracking. I haven’t tested either theory, so I can’t say for sure if either works here.
- Instead, if the cracking bothers you, add the additional M&Ms to the tops of each baked cookie right after pulling from the oven, before they have fully set.
- Be sure to thoroughly press the M&Ms into each cookie to ensure they adhere properly.
Can I Double This Recipe?
Sure! Simply double all ingredients and follow the directions to yield about 54 large cookies. No other modifications needed.
How to Store M&M Christmas Cookies
M&M Christmas Cookies can be stored in an airtight container at room temperature and will stay soft for up to 3 days. If you need to store these cookies longer, see the freezing instructions just below.
How to Freeze M&M Christmas Cookies
- Make the cookie dough as the recipe directs. Portion out the balls of dough and place on a parchment-lined rimmed baking sheet.
- Cover the tray well with plastic wrap to prevent the dough balls from drying out in the fridge, and chill for 24-72 hours.
- After ‘marinating,’ place the tray of cookie dough balls in the freezer. Freeze until firm and solid. This prevents the cookie dough balls from sticking together!
- Transfer the balls of cookie dough to a labeled and dated airtight container and store for up to 6 weeks.
- To bake, thaw overnight in the fridge and bake as directed below.
- To bake directly from frozen, bake at 325°F, adding a minute or two to the bake time.
- Learn more about How to Freeze Cookie Dough (& Bake From Frozen) article here.
More Christmas Recipes You’ll Love:
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Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 1/4 teaspoons fine sea salt
- 2 sticks (227 grams) unsalted butter, at cool room temperature*
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 (12 oz or 340 gram) bag Christmas M&M® candies
- 1/2 cup (85 grams) semisweet chocolate chips
Instructions
- If baking the cookie dough immediately, preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
- For best results, if time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.**
- Using a large spring-loaded scoop, divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Press a few extra M&M candies into the top of each ball of dough.
- Bake at 350°F for about 11 to 13 minutes, or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Make the cookie dough as the recipe directs, portion out the dough balls, and place on a parchment-lined rimmed baking sheet.
- Cover the tray well with plastic wrap, to prevent the dough balls from drying out in the fridge, and chill for 24-72 hours.
- Place the tray of cookie dough balls in the freezer. Freeze until firm and solid.
- Remove the balls of cookie dough to a labeled and dated airtight container.
- Cookie dough can be stored in the freezer for up to 6 weeks.
This post was published in 2021 and has been updated with additional recipe tips. Photos by Joanie Simon | The Bite Shot.
I love M&M cookies so of course I had to try Tessa’s version. Refrigerating the dough overnight does make a difference. I even tried that swirling technique that Tessa does with the round cutter to shape the cookies when they come out of the oven.
Glad you enjoyed them and that you made your cookies “picture perfect”! 🙂
Omgsh I loved making this recipe! So fun and so easy and FESTIVE! I will definitely be making these for friends and family! I highly recommend making them!
These cookies turned out delicious!! Perfect mix of sweet and salty; crispy edges and soft. So good!
Wonderful! So happy you loved them, thanks for sharing!
I baked these for a holiday party and WOW!! Amazing!! People truly did not believe these weren’t from a bakery… They were so easy to make, quick to bake and the perfect balance of a semi-crisp edge with a soft, chewy center. Unfortunately (for my patience..) Tessa really knows her stuff (of course she does!) and letting the dough sit covered in the fridge for the 24-72 hours really did make a huge difference and made these cookies 10s.
Will absolutely make these again and would recommend this recipe to everyone! Tessa – thank you for your incredible recipes and tips!! (I also made your chocolate blackout cupcakes and was told by several people they were the best cupcakes they’d ever eaten in their life…)
That’s amazing, Melissa! So happy to hear everyone loved them (and the cupcakes) so much, awesome job chilling your dough too haha, it’s difficult to wait, but SO worth it 🙂 Tip next time: bake up a couple cookies to “test” right away while the rest of the dough chills!
These cookies were amazing! I let sit for about 48 hours in the fridge and they were super thick and chewy after baking. New favorite right here! Thanks so much!
Wonderful! So happy to hear that, Becky 🙂
Hi Emily! I made this cookiedough. Can I chill the dough also in the freezer for 12 hours in stead of refrigerate them for 24 hours? I dont have time.. I love to hear from you!
🙂
Hi Rosanne! Once you put the dough in the freezer, the moisture in the dough will actually freeze, and you won’t be able to have the same benefits in the freezer as in the fridge. Think of it like the dough is in suspended-animation-the flour/starch won’t be able to absorb moisture because the moisture is frozen. The chemical processes that happen while the dough is marinating can only happen in the fridge. Your best bet is to chill your dough for the 12 hours instead of freezing, your cookies will still taste delicious!
I just made the dough and it’s kinda wet, is that normal? I followed the recipe to the tee.
Hi Starr! The cookie dough should be relatively thick, not wet. Do you use a digital scale to measure your ingredients? The only liquid in this recipe is vanilla, besides eggs (if that counts). How wet is your dough, is it scoopable? Also, how warm was your butter? If the butter is too warm to begin with, it is possible your dough may have looked softer, though it still shouldn’t have been wet. Let me know how it went if you baked them up!
They are amazing. This recipe is a sure keeper
Glad you enjoyed them!
Super easy to make and turned out beautifully. Thanks for sharing this recipe.
Hi! I love the thorough directions! Cookies taste wonderful! So chewy!
Can I freeze some already cooked cookies for Christmas week?
Hi Kendra! We recommend freezing the unbaked cookie dough balls and baking as you want them because nothing beats fresh, still-warm cookies But, yes, in general, baked cookies freeze for about 3-4 weeks in an airtight container, unbaked cookie dough will freeze for up to 6 weeks.
Superb recipe, everyone raves about how soft, chewy and tasty these cookies are. I added an extra egg yolk (for a total of 2 yolks plus 2 eggs). Delicious!
So happy this recipe was such a hit! Thanks for sharing, Mike 🙂
When diving, would 150g be too much dough?
Hi Sarah! Can you please elaborate? I’m not sure what you mean. Thanks!
I’m sorry, when the recipe mentions 3 tbsp makes one cookie I was hoping to find out about how many grams that would be. Would 150g of dough be too much for one cookie?
If you’d prefer to portion your dough balls by weight rather than by using a large cookie scoop, I’d recommend weighing the entire mass of dough and dividing that number by however many cookies you’d like to make 🙂
Excellent texture and taste, super easy and super cute! I’m using these for a cookie exchange with lots of kids to please!
That sounds like so much fun! Can’t wait for everyone to enjoy your cookies! Glad you love this recipe, Sue 🙂