Christmas Chocolate Chip M&M Cookies
Scooped straight from the pan, these Christmas Chocolate Chip M&M Cookies have crisp edges, soft centers, and pockets of melted chocolate and red and green candy in every bite. They are an easy December bake that looks festive on any cookie tray.
Yield: About 36 cookies | Prep: 20 min | Bake: 10 to 12 min per batch
Christmas Chocolate Chip M&M Cookies Ingredients
- 2 1/4 cups (280 g) all-purpose flour: This forms the structure of the cookie. Spoon it into the measuring cup and level it off with a knife. Scooping straight from the bag packs in extra flour, which makes the dough stiff and the cookies dry.
- 1 cup (226 g) softened unsalted butter: Softened means it gives slightly when pressed but still holds its shape. Creaming it with the sugars traps air in the dough, which gives these cookies a light, tender crumb. Melted butter would make them flatter and chewier.
- 3/4 cup (150 g) brown sugar: Adds moisture and a deeper, caramel-like flavor. Pack it firmly into the cup so the measurement is accurate.
- 1/2 cup (100 g) granulated sugar: Adds sweetness and helps the edges crisp while the centers stay soft.
- 2 large eggs: Bind the dough and add richness. Add them one at a time so the dough stays smooth and well combined.
- 2 tsp baking powder: The main leavener. It gives the cookies lift so they puff rather than stay flat.
- 1/2 tsp baking soda: Works with the brown sugar to help the cookies brown and spread just enough. Measure it level, since too much leaves a bitter, soapy taste.
- 1/2 tsp vanilla salt: Seasons the dough and sharpens the sweetness, balancing the chocolate and candy.
- 1 cup Christmas M&M’s: Red and green candies stir into the dough and hold their color during baking.
- 1/2 cup extra chips and M&M’s: Pressed onto the tops before baking for a festive finish. They are optional, but they make the cookies look finished.
- 1 cup (170 g) chocolate chips: Melt into gooey pockets through the dough.
How To Make This Christmas Chocolate Chip M&M Cookies Recipe
- Cream the butter and sugars.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes. The mixture should look pale and airy rather than greasy.
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla salt. Scrape down the bowl after each egg so no butter clumps hide at the bottom.
If the butter is too warm and the mixture looks soupy, chill the bowl for 10 minutes before continuing. Overly soft butter produces flat, greasy cookies.
- Mix in the dry ingredients.
Gradually add the flour, baking powder, and baking soda to the wet mixture. Mix on low speed only until the flour disappears into the butter and sugar, so the dough stays tender once the M&M’s and chips go in.
Use a spatula to gently fold in the 1 cup of chocolate chips and 1 cup of red and green Christmas M&M’s. Distribute them evenly so each cookie gets some candy.
The dough should be thick and scoopable. Overmixing after the flour goes in develops gluten and makes the cookies tough, so stop as soon as the dough comes together.
- Preheat the oven and portion the dough.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop large rounded dough balls, about 2 to 3 tablespoons each, and place them 2 inches apart on the sheets. Press a few extra M&M’s and chocolate chips onto the top of each dough ball so they bake into the surface.
If the dough feels very soft or the kitchen is warm, refrigerate the scooped dough for 15 minutes. Cold dough holds its shape and spreads less in the oven.
- Bake until the edges are golden.
Bake for 10 to 12 minutes, rotating the pan halfway through if your oven bakes unevenly. The cookies are ready when the edges are lightly golden and the centers look set but still soft. The tops may look slightly underdone; they firm up as they cool.
Watch the edges rather than relying on the timer alone. Cookies left in too long turn dry and crumbly once cooled.
Let the cookies rest on the baking sheet for 5 minutes. This lets them set so they don’t break when moved.
Transfer them to a wire cooling rack with a thin spatula and cool them completely. Cooling on a rack keeps the bottoms from steaming and turning soggy. Serve once they are fully cool, or store them as described below.
Tips For Best Results
If the cookies spread too much, the dough was probably too warm or the baking sheet was still hot from the last batch. Chill the scooped dough and let the sheet cool to room temperature between batches.
If the cookies come out puffy and cakey, the dough may have too much flour. Check that the flour was spooned and leveled rather than scooped.
How To Serve And Store
Serve these cookies with a glass of cold milk or a mug of hot cocoa. They also fill a cookie tin nicely for gifts.
At Room Temperature
Store cooled cookies in an airtight container at room temperature for up to 5 days. Refrigeration isn’t needed and can make them firm and dry.
In The Freezer
Freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Frequently Asked Questions
Can you make the dough ahead?
Yes. Scoop the dough and refrigerate it for up to 24 hours. Bake straight from the fridge and add a minute or two to the bake time.
Why did my cookies spread too much?
Soft dough or a warm baking sheet causes spreading. Chill the scooped dough for 15 minutes and let the sheet cool between batches.
How do I know when the cookies are done?
Pull them when the edges are lightly golden and the centers look a little underdone. They firm up as they cool on the sheet.
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Christmas Chocolate Chip M&M Cookies
Ingredients
Method
- Cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla salt.
- Gradually add the flour, baking powder, and baking soda and mix just until combined. Gently fold in 1 cup chocolate chips and 1 cup Christmas M&M's.
- Preheat the oven to 350°F (175°C). Scoop 2 to 3 tablespoon dough balls onto parchment-lined baking sheets, 2 inches apart. Press extra M&M's and chocolate chips onto the tops.
- Bake for 10 to 12 minutes, until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
