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.

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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

- 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.

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.

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

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.

My Top Cookie Baking Tips
- 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.


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Thank you!
Ella
Recipe

Christmas M&M Chocolate Chip Cookies
Ingredients
- 1 ½ sticks (170 grams) unsalted butter room temperature
- 1 teaspoon cornstarch
- 2 ½ cups (300 grams) all-purpose flour
- ¾ teaspoon baking soda
- 1 cup (200 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon kosher salt
- ½ cup (126 grams) mini Christmas M&Ms
- ½ cup (93 grams) mini chocolate chips
Instructions
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Whisk together your flour, baking soda, salt, and cornstarch in a bowl and set aside.1 teaspoon cornstarch, 2 ½ cups (300 grams) all-purpose flour, ¾ teaspoon baking soda, 1 teaspoon kosher salt
- In a stand mixer fitted with the paddle attachment, beat the room temperature butter with the granulated sugar and light brown sugar on medium-high speed. Beat until light and fluffy.1 ½ sticks (170 grams) unsalted butter, 1 cup (200 grams) light brown sugar, ½ cup (100 grams) granulated sugar
- Add the vanilla extract, egg, and egg yolk. Scrape down the sides of the bowl, then mix again.1 large egg, 2 teaspoon vanilla extract, 1 large egg yolk
- Pour in the dry ingredients and mix on low speed.
- Stir in most of the M&Ms and chocolate chips, keeping some to the side to add to the cookie dough balls after.½ cup (126 grams) mini Christmas M&Ms, ½ cup (93 grams) mini chocolate chips
- Scoop out the cookie dough using a spoon or large cookie scoop to scoop out 2 tablespoons of cookie dough and place on your prepared baking sheets. Once finished, gently press the extra M&Ms and mini chocolate chips on top.
- Bake the cookies 6 at a time for 10-12 minutes. The edges should be set but the middles will look a little underbaked. I like to add even more extra mini chocolate chips and M&Ms on top of the cookies!
- Let the cookies cool for 10 minutes on the baking sheet before removing to a wire cooling rack.










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