M&M Christmas Cookies Recipe: A Step-by-Step Guide for Holiday Baking

By Emily Parker

Updated November 2026

This m&m christmas cookies recipe gives you soft, chewy cookies studded with red, green and white candies, ready in about 35 minutes from start to finish. You will mix a classic brown-sugar dough, fold in the candy, chill it briefly and bake in batches so every cookie comes out with the same golden edge and tender center. The method below also covers ingredient swaps, common mistakes and how to store the finished cookies so they stay fresh through the holiday rush.

What You Need for This M&M Christmas Cookies Recipe

Holiday cookies are forgiving, but a few details make a big difference. Measure your flour by weight if you can, and use butter at a true room temperature, around 65°F, so it creams without turning greasy. Here is the full ingredient list for a batch of about 36 cookies.

Shopping for one? See our guide: 5 Best Christmas Recipes for Cookies: Expert Picks for Holiday Baking.

• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (2 sticks, 226 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 255 g) Christmas-colored M&M’s, divided

Equipment and Preparation

You do not need specialty tools, but a few items will make the process smoother and the results more consistent.

• A stand mixer or hand mixer with a paddle or beater attachment
• Two rimmed baking sheets lined with parchment or silicone mats
• A 1 1/2-tablespoon cookie scoop for uniform portions
• A wire cooling rack
• An oven thermometer, since many home ovens run 15 to 25 degrees off the dial setting

Preheat the oven to 350°F (175°C) and position racks in the upper and lower thirds. Rotating the sheets halfway through baking helps prevent uneven browning.

Step-by-Step Method

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda and salt. Whisking distributes the leavening evenly, so you avoid bitter pockets of soda in a single cookie. Set the bowl aside.

Step 2: Cream the Butter and Sugars

Beat the softened butter on medium speed for about 1 minute until smooth. Add both sugars and beat for 2 to 3 minutes, until the mixture looks pale and fluffy. Scrape the bowl down once or twice. This aeration is what gives the cookies lift and a tender crumb.

Step 3: Add the Eggs and Vanilla

Beat in one egg at a time, mixing about 30 seconds after each addition. Add the vanilla with the second egg. If the mixture looks curdled, it usually means the eggs were cold or added too quickly; it will smooth out once the flour goes in.

Step 4: Combine Without Overmixing

With the mixer on low, add the dry ingredients in two additions, mixing just until no dry streaks remain. Overmixing at this stage develops gluten and gives tough cookies. Finish by folding in 1 cup of the M&M’s with a spatula.

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for 30 minutes. Chilling firms the butter so the cookies spread less and develop deeper flavor. If you are short on time, 15 minutes will still help noticeably.

Step 6: Scoop and Decorate

Portion the dough into rounded tablespoon-sized balls and space them about 2 inches apart. Press a few reserved M&M’s onto the tops of each cookie while the dough is still soft, so the candies stay visible after baking and do not melt into the batter.

Step 7: Bake

Bake for 10 to 12 minutes, until the edges are set and golden but the centers still look slightly underdone. Rotate the pans halfway through. Let the cookies rest on the sheet for 5 minutes, then move them to a rack. They will firm up as they cool.

Timeline for Holiday Baking

If you are baking for a party or gift tray, plan your schedule so the dough is ready when you need it. The table below shows a practical breakdown for a single batch.

Variations on the Classic Recipe

Once you have the base recipe down, you can adjust it for different tastes or dietary needs. Keep the total amount of mix-ins close to the original so the dough holds its shape.

Swap in Other Candies

Peppermint M&M’s or white chocolate versions work well in the same quantity. Crushed candy canes can replace half the M&M’s for a sharper peppermint flavor, though the cookies will look less uniform.

Add a Warm Spice

A half teaspoon of ground cinnamon or cardamom in the dry ingredients adds a subtle holiday note without overwhelming the candy.

Make Them Chewier or Crisper

For chewier cookies, use slightly more brown sugar and pull the cookies from the oven at the 10-minute mark. For crisper cookies, increase the granulated sugar and bake an extra 1 to 2 minutes.

Common Mistakes and Tips

• Butter that is too soft or melted. If it looks shiny or greasy, the cookies will spread into thin, flat discs. Chill the dough a bit longer if this happens.
• Skipping the oven thermometer. A cool oven leads to pale, cakey cookies; a hot one leads to burnt bottoms.
• Adding all the candy to the dough. Candy stirred in fully often bleeds color and melts unevenly. Reserving some for the tops keeps the look crisp.
• Baking on a warm sheet. Let the pan cool between batches, or the dough will start spreading before it hits the oven.
• Overbaking. The cookies keep cooking on the hot pan. Pull them when the centers still look soft.
• Storing too early. Cool completely before packing, or condensation will make the cookies soggy.

Storage and Make-Ahead Options

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to protect the candy finish. Unbaked dough balls freeze well for up to 3 months; bake them straight from the freezer, adding about 1 to 2 minutes to the bake time.

Recommended gear

• Half-sheet baking pans with rims. Sturdy pans conduct heat evenly and resist warping, which helps cookies bake uniformly. View on Amazon
• Silicone baking mats. They prevent sticking and reduce the need for parchment, and they make transferring cookies easier. View on Amazon
• Stainless steel cookie scoop, 1 1/2 tablespoon. A consistent portion size means cookies bake at the same rate. View on Amazon
• Oven thermometer. A standalone thermometer shows the true temperature so you can adjust the dial. View on Amazon

For more holiday ideas, see Christmas Cookies Recipes with M&M's: 6 Easy Holiday Bakes, which offers additional candy-studded variations. If you want to try a different base, Easy Christmas Cookies to Make: 7 Simple Recipes for Beginners covers simple doughs for beginners. Bakers interested in decorating can look at Decorate Christmas Cookies Ideas: 12 Designs and Step-by-Step Methods, and those planning a platter may find Christmas Cookies on a Plate: A Step-by-Step Guide to Arranging Holiday Platters useful.

FAQ

Can I use a different brand of candy?

Yes, but choose candies with a similar size and a hard shell. Very soft or oversized candies can melt or change the dough’s texture.

Why did my cookies spread too much?

The most common causes are butter that was too warm, skipping the chilling step, or a baking sheet that was still hot from a previous batch. Chill the dough longer and use cool pans.

Can I double this recipe?

Yes. Mix in two separate batches if your mixer bowl is small, and chill the combined dough for an additional 10 minutes before scooping.

Do I need to chill the dough?

Chilling is not strictly required, but it reduces spreading and deepens flavor. Even 15 minutes makes a visible difference.

How do I keep the M&M’s from bleeding color?

Press candies onto the tops rather than mixing all of them into the dough, and avoid overbaking. Store cookies once fully cooled.

Can I make these gluten free?

You can substitute a 1:1 gluten-free flour blend that includes xanthan gum, but texture will vary. Chilling the dough a bit longer helps the cookies hold their shape.

How far ahead can I bake them?

Baked cookies keep for about 5 days at room temperature in an airtight container. Frozen dough balls can be stored for up to 3 months.

Is it safe to eat raw cookie dough made with this recipe?

Raw dough contains raw eggs and flour, so it is best to bake it fully. If you have a health condition or concerns about food safety, consult a healthcare professional before eating raw dough.

Conclusion

This m&m christmas cookies recipe delivers soft, colorful cookies with a simple method and forgiving timing. Measure carefully, chill the dough, and pull the cookies from the oven while the centers still look soft. With a little planning, you can bake a batch ahead for gifts or parties and enjoy them through the season.

About Emily Parker

Emily Parker is part of our editorial team and reviews and edits our holiday cooking & baking guides, checking product details against manufacturer specifications and owner feedback.