These easy M&M Christmas Cookies have 10 minute prep time and use sprinkles and M&Ms for a fun Christmas treat.
Aren't these Christmas cookies so cute and festive?! They're such a fun and simple way to jazz up your normal M&M cookies for Christmas.
They're perfect for Christmas parties, Holiday cookie exchanges, gifting, or a quick and easy Christmas snack to have around the house.
Why you'll love them:
- Easy: this recipe has a 10 minute prep time, uses only one bowl, and because the recipe uses melted butter, you can mix by hand- no hand-held or standing mixer required!
- Delicious: These cookies are everything a M&M cookie should be. They're sweet, crispy on the outside, and soft and chewy on the inside.
- Fun: Why have regular cookies when you can have Christmas cookies with green and red M&Ms and sprinkles! These are such a fun and festive way to celebrate the holiday.
Ingredients
- Brown Sugar: The recipe uses light brown sugar, but you can substitute dark brown sugar in a pinch.
- Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
- M&M: You can use your favorite Christmas M&Ms, such as peanut, peanut butter or plain.
- Christmas Sprinkles: I love the red and green Jimmies, but you Iyou can use your favorite holiday sprinkles.
How to Make
Step 1: Make cookie dough
Mix Butter and Sugar: Add the melted butter, brown sugar, and granulated sugar to bowl and mix until combined. You can use a standing mixer, a hand held mixer, or mix by hand. Mix until it is smooth and combined.
Add Wet Ingredients: Then add in the vanilla, and egg and continue mixing until combined.
Add Dry Ingredients: Turn off the mixer and add in the all-purpose flour, salt, and baking soda. If using an electric mixer, mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Do not over-mix the batter.
Add M&Ms and Sprinkles: Then, using a spatula or large spoon gently fold in the candy and sprinkles.
Step 2: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. An ice cream scoop works great for this. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. If desired, add extra M&Ms to the top of the cookie dough.
Cover and Chill: Cover the baking sheet with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours. Alternatively, you can simply chill the entire bowl of cookie dough, but it makes it a little harder to scoop out into balls to bake once it has been chilled so I prefer to scoop it in advance.
Step 3: Bake Cookies
Bake: After the dough has chilled, preheat the oven to 350℉. Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart. Bake in the middle rack one baking tray at a time for 11-13 minutes until the edges are golden.
Let Cool: Once done, remove from oven. Let cool on baking sheet for 5 to 10 minutes then move to a cooling rack. Repeat baking the remaining cookie dough. Enjoy!
Tips and Tricks
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Try using an ice cream scoop to get even-sized cookies!
- Be sure to chill the dough for at least 1.5-2 hours. You can also make and chill the dough up to 24 hours in advance.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Storing and Making Ahead
These Christmas cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for 2-3 months.
Looking for more Christmas Recipes? Check These Out!
M&M Christmas Cookies
INGREDIENTS
- 1/2 cup unsalted butter melted and cooled slightly
- 1/3 cup granulated sugar 67 g
- 1/2 cup packed light brown sugar 100 g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour spooned and leveled 186g
- 1 cup Christmas M&Ms plus more for topping cookies
- 1/3-1/2 cup Christmas sprinkles
Instructions
- Add the melted butter, brown sugar, and granulated sugar to bowl and mix until smooth and combined.
- Mix in the vanilla and egg and continue mixing until combined.
- Add in the flour, salt, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter. You want to mix until it is just combined.
- Then, using a spatula or large spoon gently fold in M&Ms and sprinkles.
- Please 2 tablespoon balls of dough on a baking sheet lined with parchment.
- You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time. If desired, add more candies on top of the cookie dough balls.
- Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
- When ready to make, preheat the oven to 350℉.
- Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart.
- Bake for 11-13 minutes until the edges are golden.
- Let cool and enjoy!
Notes
- and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Try using an ice cream scoop to get even-sized cookies!
- Be sure to chill the dough for at least 1.5-2 hours. You can also make and chill the dough up to 24 hours in advance.
- This recipe makes 16-18 cookies and can be doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
- The baked and cooled cookies will last up to 5 days in an airtight container at room temperature.
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