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several M&M Christmas Cookies on a white serving plate.
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M&M Christmas Cookies

These festive red and green M&M Christmas Cookies are ultra thick, soft, chewy, and flavorful. These cookies are ridiculously easy to make and are perfect for holiday gifting. Serve with a glass of milk or hot cocoa for Santa!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 27 large cookies
Author Tessa Arias

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

*Be sure to start with butter at a cool room temperature - about 67°F, and keep the dough around that temperature until it hits the oven, for thick, chewy cookies. 
**Feel free to portion out your cookie dough balls prior to chilling, so you can bake them off straight from the fridge - just be careful to wrap the dough balls well in plastic wrap, to prevent them from drying out in the fridge. 
How to Freeze M&M Christmas Cookies
  1. Make the cookie dough as the recipe directs, portion out the dough balls, and place on a parchment-lined rimmed baking sheet.
  2. Cover the tray well with plastic wrap, to prevent the dough balls from drying out in the fridge, and chill for 24-72 hours.
  3. Place the tray of cookie dough balls in the freezer. Freeze until firm and solid.
  4. Remove the balls of cookie dough to a labeled and dated airtight container.
  5. Cookie dough can be stored in the freezer for up to 6 weeks.