Christmas M&M Cookies
A classic all-butter cookie with plenty of M&Ms. This recipe makes plenty for sharing with Santa. Soft, chewy, and buttery cookie base that will become your favorite.
Equipment
- Elextric mixer
- Plastic Wrap
- Baking sheets
- Parchment paper or cooking spray
- Cookie scoop or tablespoon
- Wire rack
Ingredients
- ¾ butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2¼ cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups Christmas M&Ms (divided)
Instructions
- Cream the butter and sugar. In a large mixing bowl, beat ¾ cup softened butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar on medium speed until smooth. Then, add the eggs and vanilla and continue beating for 3-5 minutes until the mixture is light and fluffy. Next, scrape down the sides of the bowl as needed to make sure it's even mixing.
- Mix the dry ingredients: Whisk together 2¼ cups plus 2 tablespoons of all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt in a separate bowl. Slowly add the dry ingredients to the butter mixture, mixing at low speed, one cup at a time, until combined.
- Add the M&Ms. Using a spatula or wooden spoon, fold in 1½ cups of Christmas M&Ms by hand until evenly distributed throughout the dough.
- Chill the dough. Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. Chilling the dough helps the cookies keep their shape and enhances their flavor.
- Preheat the oven and prepare the baking sheets. Toward the end of the chilling time, preheat your oven to 350°F (175°C) with the oven rack in the center. Then, line two baking sheets with parchment paper or lightly coat them with cooking spray.
- Shape and top the cookies. Use a tablespoon or a small cookie scoop to portion the dough into balls, placing them about 2 inches apart on the prepared baking sheets. Press 2-3 additional M&Ms on each dough ball for a festive look.
- Bake. Bake in the oven for 11-13 minutes or until the edges are lightly golden. The centers may still look soft with a chewy texture as they cool.
- Cool. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Using too much flour can make your cookies dry and crumbly. Spoon the flour into your measuring cup and level it off with a knife to get the best results. Avoid scooping directly from the bag, as it can pack the flour.
Butter and eggs mix at room temperature, resulting in a nicer cookie texture. If you forget to take your butter out, you can soften it in the microwave in 5-second bursts or put the eggs in warm water for a few minutes.
If your baking soda is older than six months, it might not work well anymore. Fresh baking soda helps your cookies rise properly, giving them a slightly puffy look.
You don’t have to put M&Ms on top, but it does make the cookies look nicer. Picking one of each color adds a fun touch.
Adding a few M&Ms on top of each cookie just before baking gives a festive look and ensures each cookie has some color.
Taking the cookies out of the oven should look a bit underbaked in the center. They’ll continue to cook as they cool, keeping them soft and chewy.
If you want a richer flavor, add ½ teaspoon of vanilla extract. It enhances the buttery taste of the cookie dough.
Add an extra minute or two to the baking time for cookies with slightly crispy edges, but watch them closely to prevent burning.
Nutrition
Calories: 79kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 101mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 16IU | Calcium: 8mg | Iron: 1mg
Servings: 30 cookies
Calories: 79kcal