These Christmas M&M Cookies are an easy Christmas cookie recipe that both kids and adults love! Soft and chewy with crispy edges, never cakey!
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It’s cookie time!
This is one of my favorite times of the year to be in the kitchen. It’s cold out, and all I want is to cozy up with a cup of coffee or hot chocolate and some homemade baked goods.
Any cookie, brownie, bread or muffin will do, just pass me the carbs and something warm to sip.
Although I’m not a big fan of overly cutesy Christmas treats myself, now that I have kids, I’m staring to come around.
When I see their little faces light up just at the thought of a few sprinkles or M&Ms, it’s totally worth it. And if we go all out and do cut out, decorated sugar cookies with frosting and sprinkles everywhere? That works, too 😉
What I love about these M&M cookies is that they are so easy to adapt to any holiday or event. You can swap out the candy mix ins or just change the colors and suddenly you’ve got something totally new (but all equally as delicious).
- Start with room temperature butter. This way, the butter and sugars will cream together and become perfectly fluffy and this ensures that the sugar will be fully incorporated.
- This cookie dough does not need to chill. If you do chill it (which is great if you want to prep the dough ahead and have fresh cookies later!), it’s best to let it come to room temperature or at least warm slightly on the counter before baking, or you will end up with thicker, puffier cookies.
- Some in, some on. Throw some M&Ms into the cookie dough, and add a few on top so people know what’s inside. Because the M&Ms may crack in the oven, I like to just press a few into the tops of the cookies when they come out of the oven. This way the colours are nice and bright and they are perfectly intact.
- Don’t overbake. In my mind, this is pretty much the worst thing you can do when baking cookies! If you overbake your cookies (any cookies!) they will become dry and puffy, and will lose their soft and chewy texture.
These M&M cookies freeze perfectly, so make a big batch and stash them in the freezer for all of your holiday events!
They will be fine frozen for 3-6 months, but I can almost guarantee you they won’t last that long!
These Christmas M&M cookies can also be stored at room temperature for 3-4 days — they can be stored longer but will lose some of their freshness after a couple of days.
More cookies is always better this time of year! Here are a few more of our favorite Christmas cookies:
- Mint Hershey Kiss Cookies Recipe
- Molasses Cookies Recipe
- Fudgy Mint Chocolate No-Bake Cookies
- Grandma’s Sour Cream Sugar Cookies
- No-Bake Christmas Tree Cookies
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- 1 1/4 cup unsalted butter room temperature
- 1 cup brown sugar lightly packed (200g)
- 1 cup granulated sugar (200g)
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all purpose flour 375g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups Christmas M&Ms
- Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper.
- With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla and beat on medium speed until combined.
- Add flour, salt and baking soda and beat on low speed until the dough forms. Stir in half of the M&M’s.
- Roll into 1 1/2″ balls and bake 2″ apart for 8-9 minutes, until cookies are light in color but no longer glossy.
- Remove from the oven and press remaining M&Ms into the tops of the cookies. Allow to cool before removing from the pan.
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