Christmas M&M Chocolate Chip Cookies (Colorful Holiday Cookie Recipe) – Festive, Chewy, and Easy

Nothing says “holiday baking” like a warm batch of chewy cookies speckled with red and green M&M’s. These Christmas M&M chocolate chip cookies are soft in the center, crisp at the edges, and loaded with melty chocolate. The dough comes together quickly, and the extra pops of color make them perfect for parties, cookie exchanges, or Santa’s plate.

You don’t need special equipment, and the recipe is reliable for beginners and seasoned bakers alike. Bake a batch once, and it might become your holiday tradition.

Why This Recipe Works

• Brown sugar for chew: A higher ratio of brown sugar keeps the cookies soft in the middle and flavorful.
• Chilled dough for thick cookies: A short chill helps prevent spreading so you get bakery-style thickness.
• Two kinds of chocolate: Semi-sweet chips plus M&M’s give you melty bits and crunchy pops in every bite.
• Easy, dependable method: Standard creaming technique and pantry staples make this simple and consistent.
• Pretty presentation: Extra M&M’s pressed on top before baking give a festive, bakery look.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine salt
• 3/4 cup (170 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (175 g) semi-sweet chocolate chips
• 1 cup (180 g) red and green holiday M&M’s, plus extra for topping
• Optional: 1 tablespoon milk if the dough seems dry after mixing

Step-by-Step Instructions

1. Prep the basics: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

   Set aside.

3. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. This adds air and helps with texture.
4. Add egg, yolk, and vanilla: Beat in the egg, then the egg yolk, followed by the vanilla. Mix until smooth and creamy.
5. Combine wet and dry: Add the dry ingredients to the wet ingredients in two additions.

   Mix on low just until combined. If the dough looks crumbly, add up to 1 tablespoon milk to bring it together. Avoid overmixing.

6. Fold in the mix-ins: Stir in the chocolate chips and M&M’s with a spatula.

   Reserve a small handful of M&M’s for topping.

7. Chill the dough: Cover the bowl and chill for 30 minutes. This step helps the cookies bake thicker and keeps the centers chewy.
8. Portion the dough: Scoop 1 1/2 to 2 tablespoons of dough per cookie (about 2-ounce if using a scoop), and place them 2 inches apart on the prepared sheets. Gently press a few extra M&M’s on top of each mound for a festive look.
9. Bake: Bake for 9–12 minutes, until the edges are golden and the centers look slightly underdone.

   They’ll set as they cool. For larger cookies, add 1–2 minutes as needed.

10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For extra shine, you can press a few more M&M’s into the tops while the cookies are still warm.

Storage Instructions

• Room temperature: Store in an airtight container for 4–5 days.

  Slip a slice of bread in the container to help keep them soft.

• Freezer (baked cookies): Freeze up to 2 months in a zip-top bag. Thaw at room temperature or warm in a 300°F (150°C) oven for 5 minutes.
• Freezer (cookie dough): Scoop dough balls, freeze on a tray until solid, then transfer to a bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes.

Benefits of This Recipe

• Festive and crowd-pleasing: The red and green M&M’s give instant holiday flair without extra decorating.
• Consistent texture: Chewy centers and crisp edges make them appealing to most cookie lovers.
• Make-ahead friendly: Dough freezes well, so you can bake small batches as needed throughout the season.
• Kid-friendly: Simple steps and colorful add-ins make this a fun kitchen project with kids.
• Flexible add-ins: You can swap chocolate types, add nuts, or use different holiday M&M colors year-round.

Common Mistakes to Avoid

• Overbaking: If you wait for the centers to look fully done, you’ll end up with dry cookies.

  Pull them when the centers are slightly soft.

• Skipping the chill: Warm dough spreads too much, leading to flat cookies. A short chill makes a big difference.
• Overmixing the dough: Too much mixing after adding flour develops gluten and toughens the cookies. Mix just until combined.
• Hot baking sheets: Using a hot sheet from a previous batch can cause spreading.

  Let sheets cool or rotate trays.

• Too much flour: Scooping directly from the bag packs flour into the cup. Spoon and level, or weigh for accuracy.

Alternatives

• Different chocolate: Swap semi-sweet chips for milk chocolate, dark chocolate, or white chocolate chips for a sweeter or richer taste.
• M&M variations: Use peanut M&M’s, mini M&M’s, or a mix of red, green, and gold festive blends. Mini M&M’s spread more evenly through the dough.
• Add-ins: Stir in 1/2 cup chopped pecans or walnuts for crunch, or 1/2 cup shredded coconut for texture.
• Flavor boost: Add 1/2 teaspoon almond extract or a pinch of cinnamon for a subtle holiday twist.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

  Chill is especially helpful here to control spread.

• Dairy-free: Use plant-based butter sticks and dairy-free chocolate chips/M&M-style candies. Check labels for melt and taste.

FAQ

Do I have to chill the dough?

Chilling isn’t mandatory, but it’s strongly recommended. It helps the cookies bake thicker, improves flavor, and prevents excessive spreading.

Even 20–30 minutes makes a noticeable difference.

Why add an extra egg yolk?

The yolk adds fat and richness, which boosts chewiness and tenderness. It also helps the cookies stay soft for longer.

Can I make these cookies larger?

Yes. Use a 3-tablespoon scoop and bake for 11–13 minutes, watching the edges.

Let them cool on the sheet a bit longer to set before moving.

How do I keep my cookies soft after baking?

Store in an airtight container and add a slice of sandwich bread or a tortilla to maintain moisture. Replace it every day or two as it dries out.

Can I reduce the sugar?

You can reduce the total sugar by about 2–3 tablespoons without major changes, but more than that will affect texture and spread. The brown sugar is key for chew.

What if my dough is too dry or crumbly?

Mix just until combined, then add up to 1 tablespoon milk to bring it together.

Also check that your flour was measured correctly and your butter was truly softened.

How do I get that bakery look?

Reserve some M&M’s to press on top before baking, and a few more immediately after the cookies come out of the oven. This keeps the tops colorful and polished.

Can I use salted butter?

Yes. Reduce the added salt to 1/4 teaspoon.

Taste a bit of dough if you’re unsure and adjust to preference.

Why are my cookies flat?

Likely warm dough, too little flour, or hot baking sheets. Chill the dough, weigh the flour if possible, and start with cool pans.

Can I make the dough ahead?

Absolutely. Chill the dough up to 48 hours, or scoop and freeze for up to 2 months.

Bake straight from the freezer, adding a minute or two.

Final Thoughts

These Christmas M&M chocolate chip cookies are simple, reliable, and guaranteed to bring cheer to any holiday table. The chewy texture, classic chocolate flavor, and bright M&M’s make them a quick favorite with kids and adults. Keep a bag of pre-scooped dough in the freezer, and you’ll be ready for last-minute gatherings, gift tins, or cozy nights in.

One bowl, a short chill, and a handful of colorful candy—that’s all it takes to bake something festive and unforgettable.