I can't even count the number of times I have made these Christmas m&m cookies, or the number of compliments I've received about them. They're thick and soft with a slight crisp at the edge and packed full of those festive red and green m&ms, bringing a pop of colour to the traditional chocolate chip cookie. You can even prepare the dough to freeze and make your Christmas preparations really easy!
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Why you'll love this recipe
Soft and pillowy. These cookies have a delicate, fluffy bite that melts in your mouth-perfect for those who love a softer cookie. My sugar cookies are much the same!
Festive and colourful. The red and green m&ms add a festive touch, making these cookies ideal for Christmas gatherings and holiday gift boxes.
Classic holiday flavours. With a buttery, lightly sweet dough (with my secret ingredient), these bring comforting flavours that everyone associates with holiday cookie baking - just like a chocolate mint Christmas tree brownie.
Ingredients and substitutions
Butter. Adds richness and moisture to the Christmas m&m cookies, giving them a soft, pillowy texture.
You can substitute with margarine or nuttelex (something I use in my gingerbread cookies) to make them dairy-free.
White and brown sugar. The combination of white and brown sugar both sweetens and provides a light caramel flavour (and extra softness). You can use one or the other, instead of a combination, but the texture will change.
Vanilla & almond extract. Vanilla extract is common in chocolate chip cookies, but I add a touch of almond extract to liven up the flavour. This is my secret ingredient and can be omitted if you don't have it (although I do really recommend)
Green & red m&ms. In Australia, you can buy a bucket of red & green m&ms from around October, or you can use regular m&ms and pick out the red and green (or just include them all!)
You can also do an Easter version with mini eggs or use different types of chips like in my chocolate chip peanut butter chip cookies for something different.
Please check the recipe card for full list of ingredients and quantity.
How to make Christmas m&m Cookies
Step 1: In a large mixing bowl, combine the softened butter, white sugar, and brown sugar. Use an electric mixer or whisk to beat the mixture until it's light and fluffy, about 2-3 minutes.
Step 2: Mix in the vanilla extract, almond extract, and egg, beating until fully combined and smooth.
Step 3: Gradually add the flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Gently stir in the green and red m&ms, reserving a few to place on top of the cookies.
Step 4: Use a tablespoon or cookie scoop to portion out the dough onto a lined baking sheet, spacing them about 2 inches apart. Press a few extra m&ms on top of each cookie for decoration.
You can chill the dough for 30 minutes (or up to 3 days) as this will help prevent them spreading too much when baking, but this is optional and they taste great either way!
Step 5: Gradually add the flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Gently stir in the green and red m&ms, reserving a few to place on top of the cookies.
Step 6: Let the Christmas m&m cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm, or store in an airtight container to maintain their softness.
My Top Tips
Use room temperature ingredients! By making sure your butter and eggs are at room temperature before beginning, you'll ensure a more creamy, smoother and fluffier dough.
If you need to quickly warm up the butter, add a cup of water to the microwave and microwave the water (not the butter) for 30 seconds. This creates a humid atmosphere. Then place your butter in the microwave and close the door (don't start it). The butter will soften in minutes (without having to wait)
Batch cook and store
Christmas baking is time consuming (especially if you have limited oven space). But you can easily prepare these Christmas m&m cookies ahead of time to ensure they're fresh and ready whenever you need them.
Making the cookie dough in advance
Prepare the m&m cookie dough as instructed, then scoop it into balls. Place the dough balls on a baking sheet lined with parchment paper, and chill them in the refrigerator for about 30 minutes. Once they're firm, transfer them to an airtight container or freezer-safe bag for easy storage. Dough can be refrigerated for up to 3 days before baking.
You could also add the m&m cookie dough scoops into the freezer and store for up to 3 months. As they're already in ball shapes, you can cook directly from the freezer (just add another 1-2 minutes baking time).
Freezing baked cookies
Alternatively, you can freeze the cookies fully baked by allowing them to cool completely, then place in a freezer-safe bag or container with parchment paper between the layers. They'll last for up to 3 months. Just thaw at room temp for a couple of hours or warm in the microwave.
I make a triple batch of these m&m cookies at the beginning of the Christmas season so that they're ready to go by the time I want to gift them!
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Christmas m&m cookies are done when the edges are set and just slightly golden, but the centers still look soft. They may appear slightly underbaked in the middle, but they will continue to firm up as they cool, giving you that soft, pillowy texture.
You don't have to chill this dough, but by chilling for 30 minutes helps prevent them from spreading too much while baking, keeping them thick and soft. For the best results, chill the dough for at least 30 minutes before baking, especially if you want those perfectly fluffy cookies.
Other Christmas Inspired Baking
Or, you can have a browse through my Christmas category for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Christmas M&M Cookies
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Ingredients
- 125 g butter, room temperature (subs note 1)
- 50 g white sugar , (see note 2)
- 100 g brown sugar , (see note 2)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional but recommended
- 1 egg, room temperature
- 225 g flour
- 150 g Christmas m&ms
Instructions
- In a large bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in the wet ingredients (vanilla extract, almond extract, and egg) until smooth and fully combined.
- Incorporate flour gradually and mixing on low speed until just combined. Avoid overmixing to keep the cookies soft.
- Gently stir in the green and red m&ms, reserving a few for the top.
- Portion out the dough onto a lined baking sheet, spacing them about 2 inches apart. Press a few extra m&ms on top. Optionally, chill the dough for 30 minutes to reduce spreading when baking
- Preheat the oven to 175°C (350°F). Bake for 10-12 minutes until the edges are set and the centres are slightly underbaked for a soft texture.
athletelunchbox
I've made these cookies for years and years in so many ways and have seriously made them so perfect (just a humble brag). If you've given them a go and love them as much as I do, please leave a comment!