Christmas M&M Cookies: Festive Holiday Cookie Recipe

These Christmas M&M cookies are chewy, buttery, and full of festive flavor. Loaded with red and green Christmas M&M candies plus semi‑sweet chocolate chips, they bake up soft and chewy in the center with slightly crisp edges.

They’re incredibly easy to make and perfect for holiday gift boxes, cookie exchanges, or a plate for Santa. All ingredients are mixed in one bowl and there’s no chilling required. Serve warm with a glass of milk for best results.

Why this recipe works

Festive flavor – Red and green M&M candies add color and a sweet crunch that makes these cookies holiday‑ready.

Buttery, chewy texture – The recipe yields large cookies with chewy centers and crisp edges when baked correctly.

Super simple – Everything comes together in one bowl with no mixer required, so these are fast to prepare.

Ingredients notes

Butter – Unsalted butter is recommended and should be melted and cooled slightly before using.

Brown sugar – Dark brown sugar gives deeper flavor, but light brown sugar can be substituted.

Chocolate chips – Semi‑sweet chips balance the sweetness of the candies; dark chocolate also works if you prefer.

Christmas M&M’s – Use seasonal red and green candies or a comparable brand.

Egg – Bring to room temperature before mixing so it incorporates evenly.

Step by step instructions

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.

Step 1 – Combine butter and sugars: Melt the butter and let it cool slightly. In a large bowl whisk together the melted butter, dark brown sugar, and granulated sugar until smooth.

Step 2 – Add wet ingredients: Whisk in the room‑temperature egg and vanilla extract until just combined.

Step 3 – Fold in dry ingredients: Add the all‑purpose flour, baking soda, baking powder, and salt. Fold with a spatula until just combined, then gently fold in the Christmas M&M candies and semi‑sweet chocolate chips. Avoid overmixing to keep the cookies tender.

Step 4 – Scoop and bake: Use a cookie scoop to portion dough onto the prepared trays—about six dough balls per tray at a time, spaced 2–3 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Transfer cookies to a cooling rack and let cool for about 10 minutes before serving. For an extra festive look, press a few additional M&Ms and chocolate chips into the tops while they’re still warm.

Expert baking tips

• Use a digital gram scale for precise measurements—especially for the flour.
• Allow the melted butter to cool slightly so it’s not hot; hot butter will make the dough too loose and the cookies will spread too much.
• If the dough feels too soft to shape, chill it for 30 minutes to firm up.
• For deeper, nutty flavor, try browning the butter before it cools and mixing it with the sugars.

FAQ

Can I double this recipe?

Yes. When doubling, measure carefully—using a scale helps ensure accurate dry ingredient amounts.

My cookies spread too much—what happened?

Most often this happens when the butter is still too warm. Let melted butter cool to warm (not hot) before mixing. Also be careful not to under‑measure the flour; using a scale avoids packing errors.

Storing & freezing

Store cooled cookies in an airtight container at room temperature for 2–3 days.

To freeze, cool completely, then place in a freezer‑safe bag for up to 3 months. Thaw at room temperature for about an hour or enjoy briefly warmed.

More recipes to try

• 

  Gingerbread Oatmeal Muffins

• 

  Cranberry White Chocolate Cookies

• 

  Easy Gingerbread Chocolate Chip Muffins

• 

  Christmas Sugar Cookie Bars

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