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ByGaby Dalkin
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If you’ve been reading What’s Gaby Cooking for the past few years, you know that I’m obsessed with giving homemade gifts, like Christmas cookies. And these Christmas M&M Cookies are top of the list this year.
Table of Contents
Why I Love This Recipe
As someone who loves to bake, spread the love, and eat my fair share of cookies… this is my time to shine. I mean, what says Happy Holidays more than a giant plate of Christmas M&M Cookies? This time of year the What’s Gaby Cooking kitchen is fully stocked. I have all the ingredients on hand at all times so I can make a batch of these cookies or at a moments notice!
These Christmas M&M Cookies have been a long-standing Dalkin family tradition for years. As kids we’d BEG my parents for those giant cookies at the mall – do you guys remember those? Ugh, they were so good!! And these are them – but better because they are made with love and in small batches ☺ So next time you’re at the market, grab an extra bag of M&M's and get to work whipping up a batch of Christmas M&M cookies. And then send some to me because I LOVE THEM!!
Ingredients & Substitutions
- Unsalted Butterat room temperature
- Brown Sugar
- White Sugar
- Eggs at room temperature
- Vanilla Extract
- All Purpose Flour
- Kosher Salt
- Baking Soda
- Baking Powder
- Christmas Colored M&Ms
*For a full list of ingredients and instructions please see recipe card below.
How to Make Christmas M&M Cookies
Step 1: Cream together the butter and sugars in a mixer for 3 minutes until light and fluffy.
Step 2: Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
Step 3: Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
Step 4: Fold in 1 ¾ cups of the M&M’s.
Step 5: Scoop out 2 tablespoons of dough, and transfer to a baking sheet, they can be closely spaced together as this is how they will chill.
Step 6: Once chilled, place 12 of the cookie dough balls on a parchment lined baking sheet. Add a few M&M's on top of each cookie, making sure the M&M's stick into the dough.
Step 7: For cookies that are soft in the middle, bake for 11-13 minutes until just slightly golden around the edges. If you want them crisp, bake for 13-15 minutes. Remove from the oven and let rest for 5 minutes before transferring them off the baking sheet and onto a cooling rack.
How to Store Christmas M&M Cookies
You can store these at room temperature in an airtight container and they will stay fresh for about a week. You can also refrigerate them to keep them fresh for longer, for about 2-3 weeks.
How to Freeze Christmas M&M Cookies
Once you've baked the cookies, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.
To freeze the cookie dough, portion the dough into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a freezer bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking at the same time and temp as listed in this recipe.
Tips & Tricks
#1 - we are REALLY going to cream together the butter and sugar. You have to let it cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow and look like the image featured below.
#2 - I am a scoop and level kinda girl. The weighted conversion is listed in the recipe box below. If you spoon and level, that will not result in enough flour. I scoop my measuring cup into the flour and then use a knife to level it out. When you mix everything together, just mix the dry ingredients until JUST combined. No need to overmix.
#3 - there are 2 ways to chill the dough. If you're pressed on time, scoop the dough into balls and pop them side by side on a baking sheet and freeze for 20 minutes or chill in the fridge for about an hour. If you don't want to scoop, then you can chill the entire vessel of dough for 2 hours to really let the flavors come together. If you have time to chill the dough overnight, even better!
#4 - once the dough has chilled and you're ready to bake, pop a few M&Ms' into each cookie dough ball before transferring them to the baking sheet. That will ensure that some M&Ms stay visible while baking. Then pop them into the oven and let them bake! You can do this with any color palate to mix up the holidays!
FAQs
Can I add white chocolate or other Christmas themed candies?
Absolutely! You can add white chocolate chips, chocolate chips, candy cane pieces and other add-ins of your choice.
How do I know the cookies are done?
Time it! Cookies can be hard to tell since they are soft when they are being baked. Follow the instructions in the recipe below. Also, use the color as an indicator, they should turn golden brown on the edges. As mentioned in the recipe below, you can also bake a bit longer or shorter based on how crisp or soft you want them.
Similar Recipes
- The Best Chocolate Chip Cookie Recipe
- Coconut Chocolate Chip Cookies
- Chocolate Chip Pumpkin Cookies
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today!
Christmas M&M Cookies
Author: Gaby Dalkin
5 from 37 votes
These soft and chewy Christmas M&M Cookies are reminiscent of those incredible mall cookies from back in they day and you'll be obsessed!
Print Recipe Pin Recipe Review Recipe
Prep Time 2 hours hrs
Cook Time 10 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 36 cookies
Ingredients
- 1 cup unsalted butter at room temperature (DO NOT MELT)
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 eggs at room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 ½ cups all purpose flour measured by scooping the flour and leveling with knife (366 grams or 12.9 ounces)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2¼ cups Christmas Colored M&M’s divided
Instructions
Cream together the butter and sugars in a mixer for 3 minutes until light and fluffy.
Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in 1 ¾ cups of the M&M’s.
Scoop out 2 tablespoons of dough, and transfer to a baking sheet, they can be closely spaced together as this is how they will chill.
Chill the dough for at least 30 minutes if they are scooped into balls. If you’re chilling the dough in the mixing bowl, chill for at least 2 hours.
Preheat your oven to 350 degrees.
Place 12 of the cookie dough balls on a parchment lined baking sheet. Add a few M&M's on top of each cookie, making sure the M&M's stick into the dough.
For cookies that are soft in the middle, bake for 11-13 minutes until just slightly golden around the edges. If you want them crisp, bake for 13-15 minutes. Remove from the oven and let rest for 5 minutes before transferring them off the baking sheet and onto a cooling rack.
Notes
We are REALLY going to cream together the butter and sugar. You have to let it cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow.
I am a scoop and level kinda girl. The weighted conversion is listed in the recipe. If you spoon and level, that will not result in enough flour.
There are 2 ways to chill the dough. If you're pressed on time, scoop the dough into balls and pop them side by side on a baking sheet and freeze for 20 minutes or chill in the fridge for about an hour. If you don't want to scoop, then you can chill the entire vessel of dough for 2 hours to really let the flavors come together. If you have time to chill the dough overnight, even better!
Once the dough has chilled and you're ready to bake, pop a few M&Ms' into each cookie dough ball before transferring them to the baking sheet.
Nutrition Information
Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 23mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
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Photo byMatt Armendariz/ Food Styling byAdam Pearson / Recipe by What's Gaby Cooking
I’m just curious, how does 2.5 cups of flour equal 366 grams? Anything I see says around 120 grams flour per cup and thus this recipe would be 300 grams total is 2.5 cups? I made it that way and they were flat and chewy which we liked, but I’m guessing if I did 366 grams (closer to 3 cups flour) they would be fluffier chewy like pictured?
Thanks for your helpReply
Hi Amy!!
did you weigh the ingredients? There's some detail in the post on how I measure flour for this recipe and why the weighted measurements help! xx
Thanks! Yes I weigh almost all ingredients for baking, and when I saw other comments concerned with their cookies not being thick and chewy I wondered if others had seen the 2.5 cups and put as little flour in as I had initially (300 grams the first time, 333 the second time - both times very tasty! Just flat and thin chewy instead of thick and chewy. Maybe the third time I’ll try the 366 / 3 cups of flour!)
I went a bit too hard on the scoops the first time, so they became one large undercooked cookie. but the second batch were absolute perfection. Delicious. Will make these every Christmas!
Reply
I now make these every year for our neighbors as our Christmas gift and they all look forward to them. Our favorite cookie recipe that we make for all holidays with the seasonal color M&Ms.Reply
These. Are. Amazing!!!!!! Literally made these twice in the last week with regular m&m’s since it’s august. My entire family is obsessed. We roll out all of the dough balls and pop leftovers in a freezer for cookies on demand! Must make!!!Reply
