Soft and Chewy Christmas M&M Cookies

These Christmas M&M cookies bake up thick, chewy, and full of red and green candy-coated chocolate. The dough comes together in one bowl with no chilling needed, so you can go from a bare counter to a warm tray of cookies in about 20 minutes.

It is the cookie I lean on when I want something festive without a lot of fuss. The edges set with a light crisp while the centers stay soft, and the candies add little bursts of chocolate in every bite.

What Makes These Cookies So Good

The texture is what keeps me coming back: soft, almost plush, with just enough chew to make each bite satisfying. Creaming the butter and sugars well without overmixing the flour gives you that bakery-style thickness.

The holiday M&Ms do the heavy lifting on color, so the cookie itself stays simple. No extra chips, no spices competing, just a buttery vanilla dough that lets the candy shine.

Ingredients

• 1 cup unsalted butter, softened: room temperature so it creams easily
• 1 cup packed light brown sugar: the molasses keeps the cookies soft
• 1/2 cup granulated sugar: helps the edges set with a light chew
• 1 large egg: cold from the fridge is fine
• 2 tsp vanilla extract: use pure vanilla if you have it
• 2 1/4 cups all-purpose flour: spooned and leveled so you do not pack it
• 1 tsp baking soda: check the date to make sure it is still active
• 1/2 tsp fine sea salt: balances the sweetness
• 1 1/4 cups red and green M&M’s: plus a few extra to press on top before baking

Variations / Substitutions

• Use a different candy mix: swap in pastel M&M’s for Easter or classic ones any time of year. The bake time stays the same.
• Add white chocolate chips: fold in 1/2 cup for extra creaminess that pairs well with the candy shell crunch.
• Go nutty: stir in 1/2 cup toasted chopped pecans or walnuts for a little more structure.
• Make them gluten-free: substitute a 1:1 gluten-free baking flour blend; no other changes needed.
• Dairy-free option: use a plant-based butter stick and dairy-free chocolate candies. The texture gets a bit softer but still works.

If you are in the mood for a classic cookie without the candy color, my Chewy Chocolate Chip Cookies are the one to beat.

How to Make Christmas M&M Cookies

Step 1: Cream the Butter and Sugars

Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat the softened 1 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed for about 2 minutes. The mixture should look pale and fluffy.

Stop and scrape the bowl once to catch any butter stuck at the bottom. This step builds the air pockets that give the cookies lift, so do not rush it.

Step 2: Beat in the Egg and Vanilla

Add the 1 large egg and 2 teaspoons vanilla extract to the butter mixture. Beat on low just until the egg disappears into the dough, about 30 seconds. The mixture will look glossy and a little looser.

Overbeating here can make the cookies puffy and cakey. Stop as soon as you see no yellow streaks.

Step 3: Stir the Dry Ingredients into the Wet

With the mixer on its lowest speed, gradually add the 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix just until the flour disappears into a soft dough. A few streaks of flour are fine.

Switch to a spatula and fold the dough a couple of times by hand to catch any dry bits at the bottom.

Step 4: Fold in the M&Ms

Pour in the 1 1/4 cups M&M’s and fold them through the dough with a spatula. The candies should be evenly speckled but do not overwork the dough or the cookies will turn tough.

The dough will feel soft but should hold its shape when you scoop it. If your kitchen is very warm and it feels sticky, pop the bowl in the fridge for 10 minutes while the oven finishes preheating.

Step 5: Scoop and Bake

Using a medium cookie scoop or a heaping tablespoon, drop rounded balls of dough onto the lined baking sheets about 2 inches apart. Press 3 or 4 extra M&M’s onto the top of each dough ball so they show after baking.

Bake one sheet at a time on the middle rack for 9 to 11 minutes. The cookies are done when the edges look set and lightly golden but the centers still appear soft and a little underdone. Let them rest on the hot sheet for 2 minutes before moving them to a wire rack to cool completely.

Tips for Perfect Christmas M&M Cookies

• Chill if the dough gets warm: if you bake in batches and the dough sits out, the butter can soften. A quick 10-minute fridge rest between trays keeps the cookies from spreading too much.
• Press the candies on top: dough balls will look mostly plain before baking. Adding a few M&M’s to the surface guarantees that bright holiday look in every cookie.
• Use a cookie scoop: uniform balls bake evenly. A 1.5-tablespoon scoop gives you about 24 cookies with consistent shape.
• Underbake slightly: pulling the cookies when the centers look barely set yields a chewy middle once they cool.

Bake times by cookie texture:

Storing Leftovers

• Refrigerate: store cooled cookies in an airtight container at room temperature for up to 5 days. A slice of bread in the container keeps them soft.
• Reheating: a 10-second zap in the microwave brings back that fresh-from-the-oven warmth.
• Freeze the dough: scoop the dough into balls and freeze them on a tray. Once solid, transfer to a bag. Bake straight from frozen, adding 1 to 2 extra minutes.

Frequently Asked Questions

Can I use other M&M colors?

Yes. Any seasonal or classic mix works the same way. The bake time and dough do not change.

Can I make the dough ahead of time?

Yes. Wrap the dough tightly and refrigerate for up to 2 days. Let it sit at room temperature for 15 minutes before scooping so it is soft enough to shape.

Why did my cookies spread flat?

The butter was likely too warm, or the dough needed a brief chill. Next time, refrigerate the scooped dough balls for 10 to 15 minutes before baking.

Can I use margarine or a spread instead of butter?

I do not recommend it. Stick butter gives the right structure; tub spreads contain too much water and the cookies will spread into thin discs.

Christmas M&M Cookies Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 24 servings

Calories: 160

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/4 cups red and green M&M’s, plus more for tops

Method

 

1. Heat oven to 350°F (175°C) and line two baking sheets with parchment. Cream the butter, brown sugar, and granulated sugar until pale and fluffy, about 2 minutes.
2. Beat in the egg and vanilla until just combined.
3. Gradually mix in the flour, baking soda, and salt on low speed until a soft dough forms.
4. Fold in the M&M’s with a spatula until evenly distributed.
5. Scoop dough into rounded balls, place on sheets 2 inches apart, and press extra M&M’s onto the tops. Bake 9 to 11 minutes until edges are set and centers look slightly underdone. Cool on the sheet for 2 minutes, then transfer to a wire rack.

Notes

If your kitchen is warm and the dough feels sticky when scooping, refrigerate the bowl for 10 minutes before baking. The cookies will spread less and stay thicker.