Christmas m&m Cookies
These festive holiday cookies are the perfect addition to your holiday baking list! Easy, approachable, and quick to make, your family and friends are going to love these Christmas m&m cookies!*A single batch makes 18-22 cookies*
Servings: 20 Servings
Calories: 158kcal
Equipment
- Large Mixing Bowl -or- Stand Mixer with Paddle Attachment
Ingredients
- ½ Cup salted butter, softened
- ⅓ Cup brown sugar* (light or dark)
- ⅓ Cup granulated sugar*
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1.5 Cups all-purpose flour
- ½ Cup semi-sweet chocolate chips
- ½ Cup red and green holiday m&m candies + additional for pressing onto the top of each cookie dough ball (milk chocolate m&ms)
Instructions
- Preheat the oven to 375°F and set out two full-size cookie sheets (option to line with parchment paper if desired).
- In a large bowl (or the bowl of a stand mixer with a paddle attachment) cream together the softened butter, granulated sugar, and brown sugar (it will be a bit grainy, look kind of pale yellow, and be a bit fluffy).
- Mix in the egg and vanilla extract until combined.
- Slowly mix in the salt, baking soda, baking powder, and all-purpose flour until a dough is formed.
- Gently mix in the chocolate chips and red and green m&m candies until well distributed throughout the dough.
- Using a medium-sized cookie scoop (about 2 Tablespoons), make dough balls.
- Gently press 3-4 additional red and green candies on top of each dough ball and place them 2" apart on the baking sheet(s).
- Bake for 8-10 minutes. Cookies are done when they begin to turn lightly golden brown and the edges look set.
- Allow cookies to rest for a few minutes on the baking sheet(s), then transfer them to a wire cooling rack to cool completely.
Notes
*If you prefer sweeter cookies, you can increase the amount of both the brown sugar and the white sugar from ⅓ cup to ½ cup. The m&ms and chocolate chips already add a nice amount of sweetness to the base recipe. But if you like sweeter cookies you may want to increase the amount of sugars in the dough (I've made these cookies both ways multiple times, and they've each turned out great both ways).
Baking Tip: For soft and chewy cookies, do NOT overbake cookies. Pull out of the oven when the edges are just set and tops are just turning golden brown.
Store cookies in an airtight container at room temperature for up to 5 days once completed cooled. You also have the option to freeze either the dough balls or baked cookies for up to 3 months - see the 'How to Store' section in the blog post for detailed directions.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
