Chewy M&M Christmas Cookies with Chocolate Chips
Soft, chewy Christmas cookies studded with semisweet chocolate chips and festive red and green M&M candies. Brown butter and a touch of cornstarch create a tender crumb that stays moist for days. Perfect for holiday cookie exchanges, gifting, or decorating with kids. This version uses melted butter for richness and includes a chill period to control spread, ensuring thick, bakery-style cookies with pockets of melted chocolate and colorful candy throughout.
Ingredients
- 2 ¾ cup all-purpose flourgluten-free 1-to-1 floursame qtygluten-freegluten-free
may bake 1-2 min longer
- 1 teaspoon baking soda
- 1 ½ teaspoon cornstarch
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoon pure vanilla extract
- ½ cup semisweet chocolate chips
- 10 tablespoon red and green M&M's, divided for toppingwhite chocolate chips0.5 cupdairy
skip pressing step, fold in before chill
Instructions
- 1
Whisk together flour, baking soda, cornstarch, and salt in a small bowl. Set aside.
- 2
Beat melted butter, brown sugar, and granulated sugar in a medium bowl with a hand mixer until combined.
- 3
Add eggs and vanilla extract. Mix until fully incorporated.
- 4
Add dry mixture. Stir with a large spoon or rubber spatula until just combined.
- 5
Fold in chocolate chips and M&M's (reserving candies for topping).
- 6
Cover dough and chill for at least 1 hour.
- 7
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- 8
Scoop dough into 3-tablespoon portions and roll into smooth balls. Place 6 on each sheet.
- 9
Bake until edges begin to brown, 12-14 minutes.
- 10
While cookies are warm, press reserved M&M's onto tops for decoration.
- 11
Cool on baking sheet for 10 minutes. Transfer to wire rack to cool completely.
Tips
Chill dough for at least 1 hour to prevent excessive spreading. For thicker cookies, chill longer or freeze scooped dough before baking.
Press M&M's onto warm cookies immediately after removing from oven so they set slightly into the surface for best adhesion and appearance.
Use a cookie scoop for uniform sizing, ensuring even baking and consistent results across batches.
Good to Know
Store in an airtight container at room temperature for up to 5 days. Cookies soften slightly as they age due to moisture from chocolate and candy. Separate layers with parchment to prevent sticking.
Prepare dough up to 2 days ahead, covered in refrigerator. Scoop onto baking sheets, freeze on a tray, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 1-2 minutes to bake time.
Serve at room temperature. Pair with cold milk, coffee, or hot chocolate. Ideal for holiday parties, cookie exchanges, or gift boxes.
Common Mistakes
Do not skip the chill step to avoid thin, spread-out cookies that lose their shape.
Do not overbake past the browning edges to avoid dry, crispy cookies; they continue cooking on the hot sheet.
Do not press M&M's into cool cookies to avoid candies sliding off; apply while surface is still warm and slightly tacky.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may bake 1-2 min longer
FAQ
Can I use melted chocolate instead of chocolate chips?
Yes. Stir 1/2 cup melted semisweet chocolate into wet ingredients after adding eggs and vanilla, then omit chocolate chips. This creates a more uniformly chocolatey dough with a fudgier texture.
How long can I keep these cookies?
Stored in an airtight container, they stay fresh for 5 days at room temperature. For longer storage, freeze baked cookies in freezer bags for up to 3 months. Thaw at room temperature for 30 minutes before serving.
What if my cookies spread too much?
Dough may be too warm or insufficiently chilled. Chill for the full hour minimum, or refrigerate scooped dough on baking sheets before baking. Lower oven temperature by 5-10 degrees if spreading persists.