This easy MM Christmas Cookies recipe makes about thirty soft, chewy 2½- to 3-inch cookies in just 15–20 minutes of preparation. Creamed butter, brown sugar, granulated sugar, and vanilla create a rich dough, while red and green chocolate candies provide cheerful holiday color and a satisfying candy crunch.
Bake the cookies at 350°F (175°C) for 10–12 minutes per tray, removing them while the centers still look slightly soft. You can bake the dough right away for a quick batch or chill the scooped portions for 30 minutes to 2 hours for thicker, chewier Christmas cookies.
Jump to RecipeWhy You’ll Love This Recipe
These MM Christmas Cookies are the kind of holiday treat that disappears from a cookie tray before the coffee is poured. The edges become lightly golden and pleasantly crisp, while the centers remain soft and chewy thanks to the combination of brown sugar and careful baking.
Every bite brings buttery vanilla flavor, warm caramel notes from the brown sugar, and bursts of chocolate from the colorful candies. The red and green shells make the cookies look festive without requiring icing, piping bags, or complicated decorating skills.
The dough is also flexible. Bake it immediately when you need a quick Christmas dessert, or chill the scooped portions for thicker cookies with a more substantial chew. For another colorful way to use extra sweets, keep our leftover candy cookie idea handy after the holidays.
Ingredients You’ll Need
The ingredient list is simple, but each item has an important job in the finished cookie. Softened butter blends smoothly with the sugars, eggs bind the dough, and flour gives the cookies enough structure to hold the candy pieces.
- Butter: Use 1 cup of unsalted butter softened to room temperature. It should press easily with a fingertip but should not be melted.
- Sugars: One cup of packed light brown sugar adds moisture and chew, while ½ cup of granulated sugar supports gently crisp edges.
- Eggs and vanilla: Room-temperature eggs mix more evenly into the butter mixture, and vanilla rounds out the flavor.
- Flour, baking soda, and salt: Measure the 2¼ cups of flour by weight when possible. If using cups, spoon it into the measuring cup and level it rather than packing it down.
- Candies: Use 1½ cups, or about 255 g, of red and green chocolate candies. Reserve a small handful for the tops.
- Optional chocolate chips: Add ½ to 1 cup if you want a richer, more chocolate-forward cookie.
If you are preparing a larger holiday dessert assortment, these cookies pair beautifully with bright citrus flavors such as those in our citrus shortbread thumbprints.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and line your baking sheets with parchment paper. Parchment helps the cookies release cleanly and makes cleanup easier, especially when melted chocolate candies leave a little residue.
Step 2: Whisk the flour, baking soda, and fine salt together in a medium bowl. This distributes the leavening and salt evenly, so you will not have concentrated pockets of baking soda in the dough.
Step 3: In a separate large bowl, beat the softened butter, packed brown sugar, and granulated sugar for about 2–3 minutes. Stop when the mixture looks creamy and smooth, scraping the sides of the bowl if needed.
Step 4: Beat in the eggs one at a time, allowing the first egg to blend in before adding the second. Mix in the vanilla extract, and do not worry if the mixture looks slightly loose at this stage.
Step 5: Add the dry ingredients to the butter mixture and mix just until no dry flour remains. Avoid overmixing, because too much stirring can make the cookies less tender.
Step 6: Fold in the M&M’S with a spatula, along with the optional chocolate chips if using. Reserve a small handful of candies so the baked cookies have bright, visible holiday colors on their tops.
Step 7: Scoop approximately 2 tablespoons of dough for each cookie and arrange the portions on the prepared baking sheets. Leave about 2 inches between portions so the cookies have room to spread without joining together.
Step 8: Bake the dough immediately for a quick batch, or chill the scooped portions for 30 minutes to 2 hours for thicker cookies. Chilled dough spreads less, so it is especially helpful if your kitchen is warm or the butter became very soft.
Step 9: Bake for 10–12 minutes per tray, watching for lightly golden edges and centers that still look slightly soft. If the dough was chilled, it may need an extra minute or two, but avoid waiting for the centers to look fully firm in the oven.
Step 10: Press reserved M&M’S onto the warm cookies if desired, then let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to finish cooling and setting.
Pro Tips for Soft, Chewy Cookies
The most important tip is to remove the cookies while the centers still look a little underdone. They continue cooking from the heat of the baking sheet and finish setting as they cool, which keeps the middle soft instead of dry.
Use softened rather than melted butter. Melted butter can cause excessive spreading, while properly softened butter creams with the sugars and helps create the intended texture.
- Use a cookie scoop or two-tablespoon measure for evenly sized cookies.
- Bake one tray at a time if your oven heats unevenly, and keep unused dough cool while the first tray bakes.
- For the prettiest presentation, press a few candies into each dough portion before baking and add more immediately after baking.
- Do not place dough on a hot baking sheet, since the butter can begin melting before the tray reaches the oven.
For a complete holiday cookie table, balance these colorful cookies with the cozy spice and tender texture of old-fashioned iced oatmeal cookies.
Chilling, Baking, and Cooling Guide
Chilling is optional, not mandatory. Immediate baking is ideal when you want cookies on the table quickly, while a 30-minute chill gives the flour time to hydrate and the butter time to firm up.
You can chill the scooped dough for up to 2 hours according to this preparation method. When baking chilled portions, watch the edges closely and allow an extra minute or two if needed, remembering that the centers should remain slightly soft when the tray comes out.
Let the cookies rest on the baking sheet for 5 minutes before moving them. This short pause prevents fragile warm cookies from breaking and allows the edges to firm while the centers remain pleasantly chewy.
Storage and Serving Ideas
Cool the cookies completely before storing them in an airtight container. They are excellent on a holiday dessert platter, tucked into lunch boxes, or wrapped in small bags as edible gifts.
For the softest texture, keep the container sealed and avoid storing the cookies uncovered. If you are making several varieties, separate strongly flavored cookies so delicate vanilla notes are not overwhelmed by spiced or intensely chocolatey treats.
Serve them with coffee, hot cocoa, or a glass of cold milk. If your dessert spread needs a chocolate-rich contrast, add our flourless chocolate cookies beside the colorful M&M’S cookies.
Common Questions
Can I skip chilling the dough? Yes. Many quick versions bake the portions immediately, and the recipe is designed to work either way. Chilling is simply useful when you want thicker, chewier cookies with less spreading.
Why do my cookies spread too much? The butter may have been too warm, the flour may have been undermeasured, or the baking sheet may have been hot. Chill the scooped dough for 30 minutes and measure flour by weight or by the spoon-and-level method.
How do I get colorful candy pieces on top? Reserve a small handful before mixing the dough. Press the candies onto the dough portions before baking or gently onto the cookies while they are still warm.
Can I add chocolate chips? Yes. Fold in ½ to 1 cup of chocolate chips along with the M&M’S for extra chocolate flavor and texture.
MM Christmas Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt together in a medium bowl.
- In a separate bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy and smooth.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients and mix only until no dry flour remains. Fold in the M&M’S and optional chocolate chips, reserving a small handful of candies for decorating.
- Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between portions.
- Bake immediately, or chill the scooped dough for 30 minutes to 2 hours if you prefer thicker cookies.
- Bake for 10–12 minutes per tray, until the edges are lightly golden and the centers still look slightly soft. Add extra candies to the warm cookies if desired, cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Final Thoughts
This MM Christmas Cookies recipe delivers everything a festive cookie should: an easy method, familiar pantry ingredients, soft centers, golden edges, and plenty of cheerful red and green candy pieces. With only 10–12 minutes of baking per tray, it is a practical choice for cookie exchanges, family baking days, and last-minute holiday treats.
Remember the two keys to success: measure the flour carefully and avoid overbaking. Whether you bake the dough right away or chill it for thicker cookies, these colorful treats are sure to bring a little extra Christmas spirit to every dessert plate.
For a complementary holiday bake, serve the cookies with slices of easy cinnamon bread. The buttery cookies and warm cinnamon flavor make a welcoming combination for guests, gift boxes, and cozy winter mornings.