By: Becky Hardin
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These homemade M&M Christmas Cookies are filled with festive green and red candies, and chocolate chips for an extra kick. These cookies come out of the oven deliciously soft and pillowy, and they’re so easy to make!
Why We Love This M&M Christmas Cookie Recipe
- Tender. Adding cornstarch to the dough is my secret for soft, thick cookies that don’t spread.
- Festive. Red and green candies make these fun for the holidays.
- Flavorful. Butter, brown sugar, and vanilla extract add so much flavor to these cookies.
Variations on Christmas M&M Cookies
You can make these Christmas cookies even more festive by swapping out the chocolate chips for peppermint or Andes mint chocolate chips! You could also fold in some red and green sprinkles to really drive the holiday theme home.
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How to Store
Store leftover M&M Christmas cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, or in the refrigerator.
How to Freeze
Freeze Christmas M&M cookies in an airtight container or Ziplock bag in the refrigerator for up to 1 month. Let thaw overnight in the refrigerator or for a few hours at room temperature before enjoying.
Serving Suggestions
Serve these candy-filled Christmas cookies with a glass of whole or oat milk for Santa Claus! Or enjoy them dipped in a warm cup of peppermint hot chocolate. They also make great festive ice cream sandwiches with my favorite red velvet ice cream between them. Yum!
What kind of M&M’s should I use?
I like to use the Christmas M&M’s when they are available since it saves me from having to sort the colors. But you can really use any of the colors.
What does cornstarch do in cookies?
Cornstarch helps to make the cookies soft and tender. It also helps the cookies to spread less by thickening up the dough!
Why do I need to chill cookie dough?
Chilling cookie dough before baking helps prevent the dough from spreading in the oven.
How do I know when the cookies are done baking?
These cookies don’t take long to bake, just 12-14 minutes, so keep your eye on them. Bake them just until the edges of the cookies start to set and are a little firmer to the touch. The edges should brown just ever so slightly. The cookies will continue to bake once they are removed from the oven and will harden as they cool.
More Christmas Cookie Recipes To Try
- Peanut Butter Kiss Cookies
- Gingerbread Cookies
- Coconut Macaroons
- Linzer Cookies
- Riscotti Cookies
- Shortbread Cookies
- Molasses Cookies
- Snickerdoodles
- Browse all Christmas Cookie recipes!
Recipe
M&M Christmas Cookies Recipe
4.43 from 14 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 14 minutes minutes
Total: 1 hour hour 29 minutes minutes
Serves16
Print Rate
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Whip up these soft-baked cookies filled with M&Ms and chocolate chips for an easy Christmas treat!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 2⅓ cups all-purpose flour 280 grams
- 1 teaspoon baking soda 6 grams
- 1½ teaspoons cornstarch 5 grams
- ½ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams, melted (1½ sticks)
- ¾ cup light brown sugar 160 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- ½ cup semisweet chocolate chips 85 grams
- 10 tablespoons red and green M&M's 106 grams, divided (½ cup + 2 tablespoons for topping)
Recommended Equipment
Kitchen Scale (optional)
Instructions
In a small mixing bowl, combine the flour, baking soda, cornstarch, and salt with a whisk. Set aside.
2⅓ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons cornstarch, ½ teaspoon kosher salt
In a medium mixing bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar.
¾ cup unsalted butter, ¾ cup light brown sugar, ½ cup granulated sugar
Add the eggs and vanilla. Mix until combined.
2 large eggs, 2 teaspoons pure vanilla extract
Add the dry mixture, and mix with a large spoon or rubber spatula until completely combined.
Fold in the chocolate chips and M&M's.
½ cup semisweet chocolate chips, 10 tablespoons red and green M&M's
Cover and chill for at least 1 hour to prevent the cookies from spreading.
Preheat oven to 325°F and line a large baking sheet with parchment paper.
Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.
Bake for 12-14 minutes, or until the edges begin to brown.
While the cookies are still warm, press in the remaining M&M's in (just for looks).
Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Take the eggs out of the refrigerator about 30 minutes before making the cookie dough. Room temperature eggs incorporate more easily into the cookie dough.
- Before serving or storing, let the cookies cool completely.
Storage: Store M&M Christmas cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Nutrition Information
Serving: 1cookie Calories: 296kcal (15%) Carbohydrates: 40g (13%) Protein: 4g (8%) Fat: 14g (22%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 48mg (16%) Sodium: 161mg (7%) Potassium: 77mg (2%) Fiber: 1g (4%) Sugar: 24g (27%) Vitamin A: 323IU (6%) Vitamin C: 0.1mg Calcium: 32mg (3%) Iron: 2mg (11%)
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How to Make M&M Christmas Cookies Step by Step
Whisk the Dry Ingredients: In a small mixing bowl, combine 2⅓ cups of all-purpose flour, 1 teaspoon of baking soda, 1½ teaspoons of cornstarch, and ½ teaspoon of kosher salt with a whisk. Set aside.
Cream the Butter and Sugar: In a medium mixing bowl with a hand mixer, beat ¾ cup of room temperature unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar.
Add the Eggs and Vanilla: Add 2 large room temperature eggs and 2 teaspoons of pure vanilla extract. Mix until combined.
Make the Dough: Add the dry mixture, and mix with a large spoon or rubber spatula until completely combined.
Chill the Dough: Fold in ½ cup of semisweet chocolate chips and ½ cup of red and green M&M’s. Cover and chill for at least 1 hour to prevent the cookies from spreading.
Roll into Balls: Preheat your oven to 325°F and line a large baking sheet with parchment paper. Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.
Bake the Cookies: Bake for 12-14 minutes, or until the edges begin to brown. While the cookies are still warm, press in the remaining 2 tablespoons of M&M’s in (just for looks). Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
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