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 M&M cookies 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.
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!
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!
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.