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+ servings

Christmas M&M Cookies

Course Dessert
Cuisine American
Keyword candy, christmas cookies, cookies, holidaybaking
Prep Time 10 minutes
Cook Time 10 minutes
cool time 10 minutes
Total Time 30 minutes
Servings 18


  • 1 cup unsalted butter softened for 30 minutes on counter before using
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 3/4 cups All purpose flour (plus 2 tablespoons if needed)
  • 1/2 teaspoon salt
  • 1 teaspoon soda
  • 1 1/2 cups dark chocolate chips may also use milk or white chips
  • 1 -10 ounce bag Christmas (red and green) M&M's*, divided reserve about 3/4 cup for top of cookies after baking


  1. Preheat oven to 375° F. If using convection, preheat to 375 as well.

  2. For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
  3. Cut butter into pieces (about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).

  4. After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.

  5. Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
  6. Using a spatula, scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.

  7. Add 2 3/4 cups of the flour, soda, salt, chocolate chips and all M&M's (reserving 3/4 cup for top!) into bowl with butter mixture. Mix on low for a few seconds. I like to use a pulsing action (turn mixer off and on quickly for a few seconds).

  8. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will ensure the flour is mixed in properly and the candy and chips are distributed evenly.

  9. If the dough is sticky or wet looking, sprinkle in an additional 2 tablespoons of flour to the dough. Fold into dough by hand using a spatula.

  10. Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6-8 scoops of dough on each baking sheet.

  11. If using convection, bake for 7-10 minutes until golden brown.

  12. If using regular (non convection) oven, bake at 375 for 10-12 minutes.

  13. Cookies should be slightly golden and the cookie should not be wet or shiny on top. While cookies are still warm, press a few M&M 's into the top of the cookies after baking for best results.

Recipe Notes

  • I use a cookie scoop that measures 2 1/4 inches across which generally yields between 18-22 cookies. 
  • I often recommend freezing cookie dough, but for this cookie, the M&M's sometimes lose their bright color after being frozen.
  • Only use M&M brand. You may use dark, milk, or white chocolate chips.
  • If the cookies spread out too much while baking, push the edges of the cookie in with a small spatula to form a round shaped cookie. This should be done right after cookies are removed from oven.