Name: Christmas M&M Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 ½ sticks unsalted butter (room temperature); 1 teaspoon cornstarch; 2 ½ cups all-purpose flour; ¾ teaspoon baking soda; 1 cup light brown sugar; ½ cup granulated sugar; 1 large egg (room temperature); 1 large egg yolk (room temperature); 2 teaspoon vanilla extract; 1 teaspoon kosher salt; ½ cup mini Christmas M&Ms; ½ cup mini chocolate chips

These Christmas M&M chocolate chip cookies are my favorite Christmas cookie, and the dough doesn't need to be chilled! They're packed with mini chocolate chips and mini Christmas M&Ms (how cute are they?), and they're extra soft and chewy.

A hand holding a red and green M&M chocolate chip cookie.

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I had a whole bunch of mini Christmas M&Ms, and after making my Christmas oatmeal cookies, I knew I had to make a chocolate chip version next!

I decided to slightly tweak my favorite dark chocolate chip espresso cookies. I added cornstarch, used room temperature butter instead of browned butter, and removed the baking powder. Ok fine, maybe it was more than a slight tweak!

The cornstarch gives us a thicker cookie, and removing the baking powder means they aren't too cakey.

Why I Love This Recipe!

Perfect for Christmas cookie boxes since they stay fresh for days!
Packed with mini Christmas M&Ms and mini chocolate chips.
Zero dough chilling time.

Grab Your Ingredients

All the ingredients needed to make Christmas M&M chocolate chip cookies.

Mini M&Ms: I'm using mini Christmas M&Ms here, but you can swap that out for regular-sized M&Ms.
Cornstarch: Adding cornstarch is going to make the chocolate chip cookies soft and a bit thicker.
Eggs: We're using one whole egg and an egg yolk. The extra egg yolk is going to make the cookies soft and tender.
Chocolate Chips: I'm using mini chocolate chips. I thought they would be cute with the mini M&Ms, but you can use regular chocolate chips!

Let's Make Some Cookies!

Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, whisk the flour with the baking soda, salt, and cornstarch.

Creamed butter and sugar in a glass bowl.

Step 2: In a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy.

Step 3: Add the egg, egg yolk, and vanilla extract.

Step 4: Pour the dry ingredients and mix until just combined.

Chocolate chip and M&M cookie dough in a glass bowl.

Step 5: Stir in the mini chocolate chips and M&Ms.

M&M chocolate chip cookie dough balls on parchment paper.

Step 6: Scoop out 2 tablespoons of cookie dough, placing them on the prepared baking sheet and keeping each cookie dough ball a few inches apart. Bake for 10-12 minutes.

A close up of chocolate chip cookies with red and green M&Ms.

Bakery Style Cookies: Want to know a trick food bloggers like me do to get that bakery style look? Adding extra mix-ins on top! I like to add mini chocolate chips and M&Ms on top of each cookie dough ball before baking. Once the cookies are out of the oven, I'll add a few more chocolate chips and mini M&Ms to the still warm cookies.
Scoot the Cookies: Another secret? Once the cookies come out of the oven, I use biscuit cutters or a large glass to scoot the cookies so they're perfectly round.
Chilling Cookie Dough: I've tested this recipe by baking the cookies right away and chilling the cookie dough. I've found the cookies are the perfect size and don't spread too much when baked right away!
Storage: Store the cookies in an airtight container or ziploc bag at room temperature for 4-5 days.