M&M Christmas Cookies
These M&M Christmas Cookies are buttery with a hint of almond, and every bite is soft and chewy. Not only are these deliciously addictive, they are easy to throw together when you need a last minute holiday cookie to share.
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I love to bake cookies anytime of the year but there is something extra special about baking them during the holidays. It’s like there’s a little more excitement and love that goes into each creation. M&M’s Christmas Cookies are so pretty and festive. The green and red candies make these fun to eat.
What I love most about these cookie is the soft chewy texture. I use a combination of granulated sugar and brown sugar to retain moisture, along with reducing some of the fat so the cookies stay thick and soft. They are the perfect cookie to share at any holiday party. So yummy and everyone will love them!
Tips For Creating A Soft Chewy Cookie:
- Using a mixture of granulated sugar and brown sugar. Brown sugar has more moisture so it results in a softer cookie.
- Use less butter. The more fat, the more the cookie will spread and become crispy.
- Eggs. The fat in the yolk actually tenderizes the dough resulting in a chewier cookie.
- Do not overbake. I tend to undercook my cookies by a minute or so and this can lend a softer, chewier cookie.
- Chilling the dough. While this cookie dough doesn’t need to be chilled for very long, it does make a big difference when achieving that soft and chewy texture.
The next time you hit the grocery store, make sure to grab a bag of Christmas mini M&M’s so you can make and share these yummy cookies!
Other Cookies You Might Like:
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M&M Christmas Cookies
Ingredients
- 1 stick softened butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 cup mini Christmas or regular m&m's
Instructions
Preheat oven to 350°F and prepare a large sheet pan with a silicone mat or parchment paper.
- In a large mixing bowl, cream butter and both sugars with hand mixer until creamy. Add egg, vanilla, and almond extract. Mix to combine.
- In a small bowl combine flour, baking soda and salt. Add these ingredients to the butter and sugar mixture. Stir until combined.
- Fold in m&m's and refrigerate for 45 minutes or freezer for 20 minutes.
- The dough will be crumbly. Drop by rounded tablespoons using a small cookie scoop or spoon. You'll have to shape them a bit to form a rustic ball. Leave about 2 inches in-between cookies. Slightly press down each cookie dough so they don't look like balls but not completely flat.
- Bake for 10-12 minutes (mine took about 11 minutes) until lightly golden on the edges and the center is puffed in spots.
- Let cool on cookie sheet for a couple of minutes before transferring to a cooling rack.
Notes
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