Christmas M&M Cookies
These Christmas M&M Cookies are made with loads of chocolate and mini red and green M&Ms for a festive and delicious treat.
There’s just something special about M&Ms! They’re a great thing to eat when you want to feel like a kid again. They’re fun, colorful, and of course, absolutely delicious! When you put them in cookie dough, they make tasty Christmas cookies that are perfect for this time of year! Make them for holiday cookie trays, cookie exchanges, and especially the guy in the big red suit!
SAVE THIS EASY M&M COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Ingredients for Christmas M&M Cookies
There’s nothing fancy in these cookies—just standard baking ingredients. Here’s what you need:
Dry Ingredients—All-purpose flour and unsweetened cocoa powder make the base of these cookies, with salt added to enhance flavor and baking soda included as a leavening agent.
Wet Ingredients—Butter and sugar add substance to the cookie, with large eggs acting as a binder and pure vanilla extract providing some flavor.
Mix-ins—Semi-sweet chocolate chips are my favorite, but you can use dark or milk chocolate chips if you prefer. I also use mini red and green M&M candies, though you could easily substitute regular-sized M&Ms or even other flavors!
Make sure to check out the printable recipe card for a detailed list of ingredients!
Equipment:
Use your baking staples to make these cookies:
Mixing bowl and electric mixer, or stand mixer with paddle attachment
Measuring cups and spoons
I swear by these Rubber spatulas or wooden spoon
I prefer using a Cookie scoop as opposed to a large spoon
Baking sheets with parchment paper or nonstick cooking spray
Wire cooling racks
How To Make M&M Christmas Cookies
Prepare: I preheat my oven to 350 degrees F, then line a baking sheet or two with parchment paper. You can also spray them with nonstick cooking spray.
Wet Ingredients: In a large bowl, I cream the butter and sugar together on medium speed until light and fluffy, about 4 minutes. Then I add the eggs and vanilla extract, mixing again until well combined.
Dry Ingredients: In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt. Once it’s mixed well, I add the flour mixture to the butter mixture and beat until just combined.
Add mix-ins: I use a rubber spatula to gently stir in the M&Ms and chocolate chips until well-distributed.
Bake Cookies: I use a cookie scoop to place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Then I bake the cookies for 8-10 minutes. Once baked, I let them cool on the baking sheet for about a minute. Then I’ll put the open end of a glass over each one, moving it around gently in a circular motion. This helps to make the cookies rounder if their shape is off. Then after a couple more minutes, I’ll transfer them to a cooling rack to cool completely.
Recipe Tips:
Don’t skimp on the time it takes to properly cream the butter and sugar. It will help the wet ingredients adhere to the dry.
Use pure vanilla extract if you can. I know it costs a bit more, but the flavor is so worth it.
Don’t overmix when adding the dry ingredients. You want to mix the wet and dry ingredients just until the dry ingredients are incorporated because you’ll be mixing again when you add the chocolate chips and M&M’s.
Know that, when baked, the cookies will swallow up the chocolate chips and M&M’s.
If you want them to have more color, reserve ¼ cup of the mini M&M’s and 1/3 cup of the chocolate chips.
After removing the cookies from the oven, gently press 2-3 M&M’s and chocolate chips into the top of each cookie. Then cool on the cookie sheet before moving to a wire rack.
Frequently Asked Questions
How do I store leftover Christmas M&M Cookies?
Once they cool completely, transfer them to an airtight container and store at room temperature for 3-5 days, or in the fridge for up to a week.
Can I freeze these chocolate cookies?
Yes, these cookies freeze really well! Once they cool, transfer them to a freezer-safe bag or other airtight container and store them in the freezer for up to 3 months.
Can I freeze the dough?
Yes, you can! Scoop the cookie dough onto the baking sheet as directed, then place it in the freezer for at least 30 minutes. Once the dough is firm, transfer the dough balls to a freezer bag and store for up to 3 months. You can bake them right from frozen, though they may take an extra minute or two to bake.
More Cookie Recipes
Here are some cookies I really enjoy eating during the holiday season!
Peppermint Hershey Kisses Cookies
Jackie’s Vanilla Cut-Out Sugar Cookies
Which cookies are your favorite? Let me know which ones you’ve tried in the comments below!
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Christmas M&M Cookies
Ingredients
Instructions
Notes
Nutrition
This post was originally published November 28, 2021. It has been updated in format on November 11, 2026.
These M&M Christmas Cookies are Day 2 of our 2021 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – You’re on it!
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups
The post Christmas M&M Cookies appeared first on 365 Days of Baking.