M&M Christmas Cookies
These M&M Christmas Cookies are perfectly 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 cookie to share.
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
How to store chocolate chip cookies:
Home baked cookies will last 5-7 days in an airtight container at room temperature. You can also place them in the freezer for up to 12 months in sealed airtight bag.
Nutritional facts are per 1 cookie.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.