Few things say Christmas better than green and red M&Ms. Fold them into these perfectly chewy M&M chocolate chip cookies for festive Christmas treats everyone will love.

Every holiday our family gathers to make elaborately decorated sugar cookies, but for parties and last-minute trays we always need a quick and easy Christmas cookie. These M&M chocolate chip cookies are that solution — a simple dough studded with semi-sweet chips and holiday M&Ms that bakes into thick, chewy cookies with crisp edges.

Ingredients for Christmas M&M Cookies

These are classic chocolate chip cookie pantry items plus festive M&Ms. Here’s an overview of what you’ll need:

• Unsalted butter – softened but not melted
• Light brown sugar – for chew and moisture
• White granulated sugar
• Large egg
• Vanilla extract – use real vanilla for best flavor
• All-purpose flour – measure properly so cookies stay soft
• Baking soda
• Cornstarch – helps keep cookies thick and tender
• Salt
• Semi-sweet chocolate chips
• Christmas M&Ms – seasonal colors or any holiday variety

Exact ingredient amounts and the printable recipe card are included below in the recipe section.

How to Make M&M Cookies

The method mirrors a classic chocolate chip cookie dough and scales easily if you want to double or triple for neighbor gifts. Overview of the steps:

1. Combine dry ingredients – whisk flour, cornstarch, baking soda, and salt together.
2. Cream butter and sugars – beat until light and fluffy, then add the egg and vanilla.
3. Add dry to wet – mix until just combined; avoid overmixing.
4. Fold in chips and M&Ms – stir them in by hand with a wooden spoon or spatula so the candies don’t break.
5. Form dough balls – use a cookie scoop and press a few extra chips and M&Ms onto the tops for a pretty finish.
6. Bake – 8–10 minutes at 350°F; the centers will look slightly underbaked but will set as they cool, leaving chewy middles and crisp edges.

Full step-by-step instructions are available in the recipe card below.

Tips for Perfect Christmas M&M Cookies

These small adjustments make a big difference:

1. Chill the dough (either before or after scooping) to help cookies stay thick.
2. Use a cookie scoop for uniform cookies so they bake evenly.
3. Press a few extra M&Ms and chocolate chips onto each dough ball before baking for attractive tops.
4. Don’t overbake — remove when edges are set and centers still look slightly soft.
5. For perfectly round cookies, after cooling 2 minutes, use a glass or biscuit cutter to nudge the edges into shape.

Why Are My Cookies Flat?

Flat cookies are usually caused by butter that’s too soft or warm. The butter should be softened but still cool to the touch; if it’s nearly melted, refrigerate the dough before baking. Another common cause is under-measured flour — be sure to measure correctly.

Why You Will Love This Recipe

Make ahead: The dough freezes well (see freezing section) and the baked cookies store nicely, so you can prep ahead of time.

Scalable: Easy to double, triple, or more for large gatherings and cookie exchanges.

Simple: No decorating required — the M&Ms make them festive with minimal effort.

Adaptable: Make the same dough as bars in a 9×13 pan; bake 20–25 minutes for cookie bars.

Perfect with milk: A classic dunking cookie for cozy holiday movie nights.

Great for Santa: Set out a plate and they’ll disappear fast.

Storing and Freezing

Store: Keep baked cookies in an airtight container at room temperature for 3–4 days, or refrigerate up to a week.

Freeze dough: Scoop dough into balls, freeze on a sheet for an hour, then transfer to a freezer bag for 2–3 months. Thaw about 30 minutes before baking and bake as directed.

Freeze baked cookies: Cool completely, layer with parchment in a freezer bag, and keep for 2–3 months. Thaw on the counter about 30 minutes before serving.

These Christmas M&M chocolate chip cookies are the easy, crowd-pleasing holiday cookie your family will request year after year. They’re buttery, thick, and chewy with bursts of chocolate and candy colors in every bite.

Recipe

Christmas M&M Chocolate Chip Cookies

By Sweet Basil

Prep 10 mins

Cook 10 mins

Total 50 mins

Servings
24 cookies

Ingredients

• 2 ½ Cups Flour
• 2 teaspoons Cornstarch
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 14 Tablespoons Unsalted Butter, softened
• 1 Cup Light Brown Sugar
• 1/2 Cup White Sugar
• 1 Large Egg
• 3 teaspoons Vanilla Extract
• 1 ¼ Cup Semi Sweet Chocolate Chips (plus more for topping)
• 1 Cup Christmas M&Ms (plus more for topping)

Instructions

• Line two cookie sheets with parchment paper; set aside.
• Whisk together flour, cornstarch, baking soda, and salt; set aside.
• In a stand mixer bowl, beat the butter and both sugars about 1 minute until creamed.
• Add the egg and vanilla and mix to combine.
• Scrape the bowl and gradually add the dry ingredients until just combined.
• Switch to a wooden spoon and stir in the chocolate chips and M&Ms. Scoop dough into balls on the prepared sheets. Press extra chips and M&Ms onto the tops and roll dough into smooth balls.
• If desired, cover and chill 30 minutes or refrigerate overnight (allow 15–20 minutes to come to room temperature before baking if chilled overnight).
• Preheat oven to 350°F.
• Place dough balls on the sheet (about 8 per sheet) and bake 8–10 minutes. Cookies will appear slightly underbaked; remove and cool on the sheet.

Recipe Notes

Butter should be softened but still slightly firm — a finger should only gently press into it. If it gives too easily, it’s too soft.

Nutrition

Serving: 1 cookie, Calories: 260 kcal, Carbohydrates: 34 g, Protein: 3 g, Fat: 13 g, Sugar: 22 g

Nutrition information is an approximation.