Easy Christmas M&M Cookies For Cookie Exchanges And Parties

If you need a cookie that looks festive, travels well, and disappears fast on a dessert platter, these Christmas M&M cookies are it. They bake up soft in the center with lightly golden edges, and the red and green candies make them look like you planned ahead, even if you did not. Grab your baking sheet, preheat the oven, and let’s make a batch you can share (or stash for later).

Why you’ll love these cookies

• Classic soft and chewy texture with crisp edges
• Bright, festive color without extra decorating
• Easy, reliable dough that comes together fast
• Perfect for cookie exchanges, parties, and treat boxes

Ingredients you’ll need

Dry ingredients

• 2 1/4 cups all-purpose flour (about 270 g)
• 1 tsp baking soda (about 5 g)
• 1/2 tsp salt (about 3 g)

Wet ingredients

• 1 cup unsalted butter, room temperature (226 g)
• 3/4 cup granulated sugar (about 150 g)
• 3/4 cup packed brown sugar (about 165 g)
• 1 tsp vanilla extract (5 ml)
• 2 large eggs

Mix-ins

• 1 1/2 cups Christmas M&M’s (red and green, about 280 g)
• 1 cup semi-sweet chocolate chips, optional (about 170 g)

Helpful tools

• Mixing bowls
• Electric mixer (hand mixer or stand mixer)
• Measuring cups and spoons (or a kitchen scale)
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional, but great for even sizing)

Key tips before you start

• Measure flour carefully. Spoon and level it, do not scoop straight from the bag. Too much flour makes dry cookies.
• Butter should be cool room temp. Soft enough to press, but not shiny or melty.
• Use parchment. It prevents over-browning and helps cookies bake evenly.
• One sheet at a time is best. You get more even baking and better texture.

Step-by-step instructions (with foolproof tips)

1) Preheat the oven

Preheat to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Tip: Let your oven preheat for at least 15 minutes. Cookies hate a “not quite ready” oven.

2) Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Tip: Whisk for 20 to 30 seconds so the baking soda is evenly distributed. No salty pockets, no weird bites.

3) Cream the butter and sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.

Tips:

• Stop once or twice to scrape the bowl and beaters. This keeps the dough consistent.
• If butter is too warm, cookies can spread more than you want. If your kitchen is warm, it helps to chill the mixed dough later.

4) Add vanilla and eggs

Add the vanilla extract, then beat in the eggs one at a time, mixing well after each.

Tip: If the mixture looks a little curdled, your eggs were probably cold. It usually bakes up fine, but room temp eggs mix more smoothly next time.

5) Combine wet and dry

Add the dry ingredients to the wet mixture gradually, mixing on low just until combined.

Tip: Stop mixing when you still see a few flour streaks, then finish with a spatula. Overmixing can make cookies tougher.

6) Fold in M&M’s and chocolate chips

Gently fold in the Christmas M&M’s and chocolate chips (if using).

Reserve a small handful of M&M’s to press into the tops after scooping. It makes the cookies look extra bakery-style.

7) Scoop the dough

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.

Tips:

• A cookie scoop makes your cookies the same size, which means they bake evenly.
• If your dough feels very soft, chill it for 20 to 30 minutes for thicker cookies and less spreading.

8) Bake

Bake for 10 to 12 minutes, until the edges are lightly golden but the centers still look soft.

Tip: Pull them when the centers look slightly underdone. They finish setting on the hot pan, and that’s how you get a soft center.

9) Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tip: This rest time helps them firm up so they don’t fall apart when you move them.

Easy variations

• Extra thick cookies: Chill the dough 30 to 60 minutes before baking.
• More festive tops: Press a few extra M&M’s and a couple chocolate chips into each dough ball right before baking.
• Make them smaller: Scoop smaller portions and start checking at 8 to 9 minutes.
• Skip the chocolate chips: You’ll still get a great cookie, just a little less chocolate in every bite.

Storage and make-ahead

• Room temp: Store in an airtight container for 3 to 5 days.
• Freeze baked cookies: Freeze airtight up to 2 months, thaw at room temp.
• Freeze cookie dough: Scoop into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1 to 2 minutes.

Troubleshooting quick fixes

• Too flat: Butter or dough was too warm, or the baking sheet was warm. Chill dough and use a cool sheet.
• Dry or crumbly: Too much flour or overbaked. Measure flour carefully and pull cookies earlier.
• Bottoms too dark: Use parchment and a lighter-colored baking sheet, and bake on the center rack.