Soft, chewy, American-style cookies filled with milk chocolate drops and Christmas M&Ms. The cookies are made from regular pantry staples and are super simple to prepare.
Christmas is my favourite time of the year. For me, so much of that comes down to making beautiful food and spending lots of time with my family. With this recipe for Christmas M&M cookies, you can combine both of those things into one activity. My boys still love to help me make and eat cookies, and it's even more special to do this together during the holidays.
Other super fun Christmas baking you can do with your family includes my Gingerbread Christmas Cookies or my Christmas Rocky Road. Have fun!
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Ingredient notes:
- M&Ms: If you can't find Christmas M&Ms ( I get it, they can be elusive!), simply pick out the red and green ones from a regular packet.
- Chocolate: Any type of chocolate will work in this recipe. You can use milk, dark or white chocolate and it could be chocolate chips, drops or a block that has been chopped up.
- Flour: This recipe calls for regular, plain flour. The rising agent is the baking powder.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place the butter and sugars to the bowl of a stand mixer and mix for 1 minute until well combined. Add the eggs and vanilla, then mix again until smooth. Add the flour, baking powder and salt. Mix until just combined.
Add the chocolate chips and M&MS and mix briefly until evenly distributed. Shape the dough into small balls (approx 45g each). Place them on a lined baking tray, then chill in the fridge for 30 mins to cool.
Preheat the oven to 180°C fan bake. Line 2 or 3 baking trays with baking paper. Arrange the cookie dough balls on the trays, leaving plenty of space between each one. Bake for 12-14 minutes until the tops are turning golden.
Remove from the oven and let the cookies cool on the trays for 10 minutes before transferring them to a wire rack. Serve warm with a glass of milk.
Recipe FAQs:
The million dollar question! In the past I have been able to purchase these easily from my local supermarkets but I've struggled to find them in the last few years. I simply buy a regular packet of M&Ms and pick the red and green ones out. You can either eat the rest or use them to decorate other cookies or slices!
Yes they are! See my 'storage' section below for all the tips and tricks on how to do this!
Yes, of course! Simply use a variety of M&Ms and enjoy whenever!
Storage:
Store your Christmas cookies in an airtight container in the pantry for up to 5 days.
These cookies are excellent for freezing! To freeze cookie dough, shape it into balls, then place on a tray lined with baking paper. Freeze for 1-2 hours until solid, then transfer to a resealable bag or airtight container and store in the freezer for up to 3 months. To cook from frozen, let the dough balls thaw for 30 minutes before baking.
Top tips:
Christmas M&Ms do exist... although they can be hard to come by! I have bought the bucket of M&Ms in the past, however I haven't seen it in my local supermarket for a few years. Instead, I simply buy a packet of regular M&Ms and pick the red and green ones out. You can eat the rest or even use them to decorate my Rainbow Slice!
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Christmas M&M Cookies
Soft, thick Christmas M&M cookies made from butter, white and brown sugar, eggs, flour, baking powder, chocolate chips and M&Ms
Ingredients
- 200g butter, room temperature
- 60g caster sugar, ¼ cup
- 200g brown sugar, 1 cup
- 2 eggs
- 1 tsp vanilla extract
- 450g plain flour, 3 cups
- 1 Tbsp baking powder
- ½ tsp salt
- 150g chocolate chips
- 100g Red and Green M&Ms
Instructions
- Add the butter and sugars to the bowl of a stand mixer and mix for 1 minute until well combined.
- Add the eggs and vanilla, then mix again until smooth.
- Add the flour, baking powder and salt. Mix until just combined.
- Add the chocolate chips and M&MS and mix briefly until evenly distributed.
- Shape the dough into small balls (approx 45g each). Place them on a lined baking tray, then chill in the fridge for 30 mins to cool.
- Preheat the oven to 180°C fan bake. Line 2 or 3 baking trays with baking paper. Arrange the cookie dough balls on the trays, leaving plenty of space between each one.
- Bake for 12-14 minutes until the tops are turning golden.
- Remove from the oven and let the cookies cool on the trays for 10 minutes before transferring them to a wire rack.
- Serve warm with a glass of milk.
Notes
- Store in an airtight container for up to 3 days.
- To freeze cookie dough, shape it into balls, then place on a tray lined with baking paper. Freeze for 1–2 hours until solid, then transfer to a resealable bag or airtight container and store in the freezer for up to 3 months. To cook from frozen, let the dough balls thaw for 30 minutes before baking.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 140mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Susan says
Hi, could you use the dry ingredients to make a cookies in a gift? Have you tried this? If yes, what size jar did you use?
Many thanks,
VJ cooks says
Very cute idea! I haven't tried that sorry. I would just give it a go in all my jars until I found the right one!