M&M Christmas Cookies – Easy Holiday Candy-Studded Treats

There’s something joyful in the crackle of a fresh batch of M&M Christmas Cookies right out of the oven. Warm buttery scent mingles with sweet chocolate peeking through glossy candy shells. I’ve mixed and matched dough chilling times, and in my third trial, those crisp edges and tender centers lined up just right. These festive treats have quickly become a seasonal staple in my kitchen.

Why You’ll Love M&M Christmas Cookies

• Candy-coated chocolate adds bursts of color and pockets of melty sweetness.
• Soft centers contrast with slightly crisp, golden edges.
• Simple pantry ingredients come together in under 30 minutes of hands-on time.
• Holiday M&Ms bring a cheerful twist rooted in classic American cookie traditions.

A Little Background

When I first tested this recipe, I was chasing that ideal chew-through with each bite. Celebrating Sweets inspired this version, and after three rounds of tweaks—adjusting sugar ratios and mixing methods—I found a balance that honors the classic drop cookie and showcases those joyful candy bits. Every December, the kitchen fills with laughter as my niece helps press M&Ms into the dough.

Key Ingredients for M&M Christmas Cookies

• Unsalted Butter (½ cup): Softened to room temperature for even creaming; you can swap half for browned butter for a nutty note.
• Vegetable Shortening (½ cup): Ensures tender texture; replace with more butter if you prefer richer flavor.
• Granulated Sugar (1¼ cups): Adds lift and structure; use superfine sugar for quicker dissolving.
• All-Purpose Flour (3 cups): Provides the sturdy base; spoon and level for accurate measurement.
• Holiday M&M’s (1 cup): Choose seasonal colors for a festive look; mini M&M’s work if you prefer smaller candy bursts.

How to Make M&M Christmas Cookies

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together ½ cup softened unsalted butter, ½ cup vegetable shortening, and 1¼ cups granulated sugar until the mixture is light and fluffy, about 2–3 minutes.
3. Beat in 2 large eggs, one at a time, then stir in 1½ teaspoons vanilla extract until combined.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
6. Fold in 1 cup holiday M&M’s gently, ensuring you don’t crush the candy shells.
7. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing them about 2 inches apart, and press down slightly for an even bake.
8. Bake for 8–10 minutes, or until the edges are set and lightly golden. Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Pro Tips & Troubleshooting

• Personal Testing Note: Chilling the dough 30 minutes (versus skipping) kept cookies from spreading too thin and preserved those chunky M&M pockets.
• If your cookies flatten, your butter may be too warm—pop the tray into the fridge for 5 minutes before baking to firm them up.
• Stir in a pinch of ground cinnamon or swap half the vanilla for almond extract to add a seasonal twist.
• To halve the batch, simply halve all ingredients; to double, mix in two bowls so the mixer isn’t overloaded and candies stay intact.

Storage & Make-Ahead Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. You can freeze baked cookies for up to 3 months; thaw at room temperature. For raw dough, freeze scoops on a tray, then bag for up to 1 month—bake straight from frozen, adding 1–2 minutes to bake time. Practicing proper food safety, always use clean bowls and utensils when handling eggs and flour to prevent cross-contamination.

Serving Suggestions

Arrange cookies on a festive platter alongside hot cocoa or peppermint bark. Stick wooden skewers through a stack for a playful dessert display, or pack them in cellophane bags tied with ribbon for neighborly gifting.

Frequently Asked Questions

• How do I store M&M Christmas Cookies to keep them soft?: Place cooled cookies in an airtight container with a slice of bread; the bread keeps them from drying out.
• Can I use gluten-free flour in these cookies?: Yes—as long as your blend contains xanthan gum and is a 1:1 cup-for-cup replacement, cookies will hold their shape.
• Why are my M&M cookies too flat?: Likely butter was too warm or dough wasn’t chilled. Try chilling scooped dough for 10 minutes before baking.
• How long do M&M Christmas Cookies take to bake?: Bake for 8–10 minutes at 350°F, until edges are just set and lightly golden.
• Can I freeze raw M&M Christmas cookie dough?: Absolutely—freeze rounded dough balls on a baking sheet, then store in a freezer bag for up to 1 month.
• What makes Christmas cookies different from regular cookies?: Seasonal colors, spices, or candies—like festive M&Ms—give them a holiday flair.

Final Thoughts

These M&M Christmas Cookies have become my go-to gift and afternoon treat—I love wrapping them in wax paper and tying bundles with twine. Give them a try, and let me know how your kitchen smells of buttery, chocolatey cheer this season. Happy baking!

More Recipes You’ll Love

• Jello Sugar Cookies – soft, chewy drop cookies bursting with color, pairing beautifully with M&M Christmas Cookies
• Rolo Ritz Cookies – chocolate-caramel centers nestled in crispy shells, echoing the candy-studded fun of M&M Christmas Cookies
• Christmas Crack – sweet-and-salty toffee bars that make a festive companion to any holiday cookie tray
• Puppy Chow – easy no-bake clusters offering extra crunch alongside your colorful M&M Christmas Cookies