Soft, chewy, and packed with festive red and green candies, these M&M Christmas Cookies are everything you want in a holiday cookie. They bake up with crisp edges, gooey centers, and big pops of melty chocolate in every bite. The best part is that these fun holiday cookies require no chill time, so you can go from mixing the dough to enjoying warm, fresh out of the oven M&M cookies in under 20 minutes. They are easy, reliable, and perfect for adding to your holiday baking list.
Christmas M&M Cookies are also a great cookie for the youngest bakers to help with, since the dough comes together quickly and rolling the tops in extra M&M's is always a kid favorite. The soft and chewy texture makes them irresistible (the cookies stay soft for days!), and the colorful candies give them that classic December look that feels cheerful and nostalgic. These cookies are ideal for cookie exchanges, classroom treats, or simply stocking your kitchen with something sweet for the season.
This cookie recipe was inspired by the classic chocolate chip M&M cookies we make all year, but this Christmas version feels extra fun and festive. They pair perfectly with peppermint hot chocolate, gingerbread cookies, or any of your favorite cozy holiday drinks. If you are building a Christmas dessert board or gifting cookie tins this season, these Christmas M&M Cookies are guaranteed to be one of the first treats everyone grabs.
Why You'll Love This Recipe
- Soft and chewy texture. These cookies bake thick and tender with chewy centers and perfectly crisp edges that stay soft for days.
- Festive and colorful. Red and green holiday M&M's make these cookies instantly Christmas ready and perfect for gift boxes or dessert trays this holiday season.
- No chill cookie dough. The dough mixes quickly and goes straight into the oven, making this an easy last minute holiday cookie. The best m&m cookies!
- Crowd pleasing flavor. A blend of chocolate chips and M&M's gives every bite melty chocolate and candy crunch, ideal for kids and adults.
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Ingredients and Substitutions
To make these super easy chocolate m&m cookies, you will need the following pantry staples (full quantities in recipe card below):
- butter - Softened unsalted butter to room temp so it creams smoothly and creates a smooth dough and tender cookie. Salted butter works if you reduce added salt slightly.
- sugar - Both light brown sugar and granulated sugar create a soft chewy cookie texture. Dark brown sugar makes the cookies richer and adds extra chewiness.
- granulated sugar - Helps the cookies spread and adds sweetness.
- egg - Binds the dough and gives structure. Room temperature egg incorporates more smoothly. If you ever want extra tenderness, add an extra egg yolk.
- vanilla extract - Adds warmth and complements the chocolate. Use real pure vanilla extract for the best taste.
- all purpose flour - Provides structure. For a softer texture, replace one tablespoon of flour with one tablespoon of cornstarch.
- baking soda - Helps the cookies rise and spread properly.
- salt - Balances sweetness and enhances flavor.
- M&M's - Use red and green colored M&M's for Christmas. You can use this recipe for any holiday and just switch up the colours. Mini M&M's also work.
- chocolate chips - Semi sweet chips add melty chocolate pockets. Milk, dark chocolate chips, or mini chocolate chips are also great options.
Equipment
You will also need measuring cups and spoons, a mixing bowl, a hand mixer or stand mixer with a paddle attachment, a rubber spatula to scrape the bottom of the bowl, parchment paper or silicone baking mats to line baking sheets, a medium cookie scoop for portioning the dough, a baking sheet, and a cooling rack.
Instructions
- Combine the dry ingredients. In a medium bowl, add the flour, baking soda, and salt. Whisk to combine.
- Cream the butter and sugars. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Mix in the egg and vanilla extract until combined.
- Add dry ingredients to wet. Add the dry ingredients and beat until just combined.
- Add mix ins. Fold in the M&M's and chocolate chips gently to avoid breaking the candies.
- Scoop the dough. Use a medium cookie scoop to scoop out 2 tablespoon balls of cookie dough. Drop onto a large baking sheet lined with parchment paper or a silicone baking mat or use your hands to roll into smooth balls if desired (for smoother edges). Space the cookies a few inches apart (you can fit about 6-8 on a large cookie sheet). Press a few additional M&M's onto the tops of each dough ball for a festive look.
- Bake. Bake in a 350°F preheated oven for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Expert Tip: Save Extra M&M's for Topping
Always reserve a small handful of M&M's to gently press into the tops of the cookie dough balls before baking. This keeps the color bright, prevents candies from cracking inside the dough, and gives your cookies that classic bakery style look. Adding them at the end also ensures the cookies stay festive and colorful without relying on mix ins hidden inside the dough.
More Tips and Tricks
- Cream butter and sugars well. Properly creaming the butter with the brown and white sugar adds air to the dough, helping the cookies bake thicker and softer. Mix until light and fluffy for best texture.
- Fold gently. After adding the flour mixture, fold the dough just until combined to avoid overworking the gluten. Overmixing can lead to dense cookies instead of soft, chewy ones.
- Use a cookie scoop. Scooping consistently helps the cookies bake evenly. The medium cookie scoop makes the perfect two tablespoon dough ball for thick bakery style cookies.
- Do not overbake. Pull the cookies when the edges of the cookies are just starting to turn golden brown and the centers look slightly underdone. They finish cooking on the baking sheet and stay soft.
- Cool correctly. Let the cookies rest on the tray for five minutes before transferring to a cooling rack. This sets the structure and keeps them from breaking while still warm. A slightly warm cookie continues to set.
- Avoid a warm kitchen. If the dough becomes too soft, place it in the fridge briefly between batches so the cookies keep their height.
Recipe Variations
- Double chocolate Christmas cookies. Replace two tablespoons of flour with cocoa powder for a chocolate cookie base. Keep the red and green M&M's and add white chocolate chips for extra festive color. These bake slightly fudgier.
- Mint chocolate M&M cookies. Add a small amount of peppermint extract to the dough and use mint M&M's or a blend of peppermint baking chips and classic chocolate chips. This version has a cool, refreshing flavor that feels incredibly seasonal.
- Jam stuffed M&M cookies. Scoop out half the dough, press a small indent using the back of a spoon, add a teaspoon of raspberry or strawberry jam, then cover with more dough. These cookies stay soft and sweet with a fruity center and still bake perfectly with colorful M&M's on top.
- Oatmeal M&M cookies. Fold in half a cup of quick oats for a slightly heartier texture. This adds chewiness without changing the flavor and keeps the cookies thick and tender.
- White chocolate Christmas cookies. Replace the chocolate chips with white chocolate chips to create a sweeter, creamier cookie.
- Salted caramel M&M cookies. Add caramel baking bits and a pinch of flaky sea salt to the tops of the cookies before baking. The caramel melts beautifully and the salt enhances the chocolate flavor.
- Thick bakery style cookies. Chill the dough for twenty to thirty minutes to prevent spreading. This creates cookies with tall centers and chewy edges. Great for gifting or December cookie recipes.
- Loaded chocolate M&M cookies. Swap some M&M's for chunks of dark chocolate or crushed peppermint chocolate bars. This version feels decadent and extra festive for this time of year.
- Monster M&M cookies. Add a spoonful of peanut butter, oats, and mini chocolate chips. This makes thicker cookies with lots of texture. Scoop with a cookie cutter for uniform edges. See our Christmas Monster Cookies for more.
Storage
How to Store
Store chewy M&M cookies in an airtight container at room temperature for up to 3-5 days. If stacking cookies, separate layers with parchment paper to protect the M&M tops. Keep them in a cool, dry place to maintain their soft texture. You can store them longer in the fridge but their texture will change slightly.
How to Reheat
Warm a cookie in the microwave for a few seconds to soften the center and warm the chocolate chips. You can also warm several cookies on a baking sheet in a low oven if serving to guests.
How to Freeze
Once cool, freeze baked cookies in a single layer, then transfer to an airtight container or freezer safe bag. They keep for up to three months. To freeze the dough before baking, roll or scoop the dough into balls, freeze on a tray until hard (about 1-2 hours), then store the frozen balls in a freezer bag. Bake frozen dough balls directly from frozen by adding two minutes to the bake time.
How to Serve
Christmas M&M Cookies are perfect for holiday dessert boards, cookie exchanges, classroom treats, and gifting. Their bright colors make them a must have in December, and they pair beautifully with warm drinks and other festive cookies.
These are my favorite warm drinks to serve with these M&M cookies:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
Yes. These cookies store and freeze well, making them a great make ahead option for holiday baking. You can prepare the dough a day ahead and keep it covered in the refrigerator. You can also freeze dough balls and bake them straight from frozen. The baked cookies stay soft for several days, so they are ideal for gifting and cookie boxes.
No. This recipe is designed as a no chill cookie dough, but a short chill can help if your dough feels warm or sticky. Chilling for ten to twenty minutes will help the cookies keep their shape and bake thicker with more pronounced edges.
Absolutely. These cookies are very flexible. Try adding chopped nuts, toffee bits, crushed candy cane, or swapping out the chocolate chips for white, milk, or dark chocolate. You can also add a sprinkle of flaky salt for a sweet and salty finish. Just avoid adding ingredients with excess moisture, which could affect the texture.
Flat and thin cookies often come from overly soft butter, warm dough, or too little flour. Make sure the butter is softened but not melted, and measure flour using the spoon and level method. Chilling the dough for ten to fifteen minutes can help if your kitchen is warm. Also check your baking soda to make sure it is fresh and active. Using parchment paper instead of greasing a pan prevents excess spread and ensures thicker cookies.
Press the M&M's gently into the tops of the dough balls right before baking rather than mixing too many into the dough itself. This helps prevent cracking and ensures bright, visible color. Also avoid overbaking, since extended heat can cause the candy coating to split.
A lack of chew usually means the cookies were overbaked or the flour was overmeasured. The usual culprit is scooping flour directly from the bag instead of spooning and leveling. Pull the cookies when the edges look barely set and the centers look soft. They will firm up as they cool. Let them rest on the tray before moving them to a rack. This method keeps every cookie a perfect chewy cookie with a gooey middle.
More Festive Christmas Recipes
Looking for other recipes like this? Try these:
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Recipe
M&M Christmas Cookies
- Total Time: 18 minutes
- Yield: 16-18 cookies 1x
- Diet: Vegetarian
Description
Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in 20 minutes with no chill time.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1Â large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup M&M's (plus a little more for the tops)
- ½ cup chocolate chips, semi-sweet
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, add the flour, baking soda, and salt. Stir to combine.Â
- In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Mix in the egg and vanilla extract until combined.
- Add the dry ingredients and beat until just combined. Fold in the M&M's and chocolate chips gently to avoid breaking the candies.
- Use a medium cookie scoop to scoop out 2 tablespoon balls of cookie dough. Drop onto the prepared baking sheet or use your hands to roll into smooth balls if desired (for smoother edges). Space the cookies a few inches apart (you can fit about 6-8 on a large cookie sheet). Press a few additional M&M's onto the tops of each dough ball for a festive look.
- Bake for 8-10 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
How to store: Store cooled M&M cookies in an airtight container at room temperature for up to 3-5 days. If stacking cookies, separate layers with parchment paper to protect the M&M tops. Keep them in a cool, dry place to maintain their soft texture. You can store them longer in the refrigerator but their texture will change slightly.
How to reheat:Â Warm a cookie in the microwave for a few seconds to soften the center and warm the chocolate chips. You can also warm several cookies on a baking sheet in a low oven if serving to guests.
How to freeze (cookies or cookie dough): Once cool, freeze baked cookies in a single layer, then transfer to an airtight container or freezer safe bag. They keep for up to three months. To freeze the dough before baking, roll or scoop the dough into balls, freeze on a tray until hard (about 1-2 hours), then store in a freezer bag. Bake frozen dough balls directly from frozen by adding two minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
This recipe was originally posted in 2020. It has since been updated with new photos and helpful content.
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