Christmas Chocolate M&M Cookies
These Christmas Chocolate M&M Cookies are low effort and highly festive! A thick and fudgy chocolate cookie that is rolled in merry mini M&Ms before baking, they’re joyful and triumphant.
Christmas M&M Cookies
This is a festive take on a long time fan favorite! These M&M cookies are the best. Truly. What’s better than a thick, fudgy, soft chocolate cookie? A thick, fudgy, soft chocolate cookie that is rolled in tons of Mini M&Ms! And as if that weren’t enough, we make those minis Christmas colored. Mmm. You’ve got a serious gift in your hands (and mouth) with these Christmas cookies.
One more thing to gush over: because the m&ms are on the outside of the cookie, you get a delightful hard candy shell crunch and bursts of melty chocolate with every bite. They’re not just eye candy, although they are that, too.
Ingredients
*Find instructions and exact quantities in the recipe card at the bottom of the post. You can consider this section your quick-reference shopping list.
- Salted butter, melted – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Eggs + 1 Egg yolk
- Corn syrup – This will help the cookies be nice and chewy!
- Vanilla
- All-purpose flour
- Dutch processed cocoa powder – This gives the cookies the nice chocolatey base.
- Corn starch – This is the KEY to making the cookies ultra soft.
- Salt
- Baking soda
- Holiday mini M&M’s – Any mini M&M will work, but to make these Christmassy it has to be the red + green ones ha.
How to Make Chocolate M&M Cookies
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
- Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
- Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.
- Arrange on a cookie sheet lined with parchment or a silicone mat.
- Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
- Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!
Storing Christmas M&M Cookies
Once your cookies have cooled completely, store in an airtight container at room temperature for 3-5 days. These cookies can also be frozen, just enjoy within 3 months.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- You can of course mix these by hand, but I typically use a Kitchenaid Mixer or Hand Mixer to save myself the arm aches.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for these cookies.
Christmas Cookies for the Nice List
- Mini Gingerbread Cheesecake Cookies
- Little Debbie Christmas Tree Sugar Cookies
- Egg Nog Snickerdoodle Cookies
Christmas Chocolate M&M Cookies
Ingredients
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.¾ cup (166g) salted butter, melted, 1 cup (246g) brown sugar, ¼ cup (58g) granulated sugar
- Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.2 eggs + 1 egg yolk, 1 Tbsp corn syrup, 1/2 Tbsp vanilla, 2 cups (304g) all-purpose flour, ⅔ cups (79g) dutch processed cocoa powder, ½ Tbsp corn starch, ½ tsp salt, ½ tsp baking soda
- Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.1 (16oz) bag holiday mini M&M’s
- Arrange on a cookie sheet lined with parchment or a silicone mat.
- Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
- Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!
These cookies are delicious! Super chocolaty with a lovely, chewy texture. BUT the M&Ms don’t really stick just by rolling the dough on them. Making them look this pretty is super time consuming. Next time I’d just mix them into the dough.