Christmas M&M Chocolate Chip Cookies

A close up of red and green Christmas chocolate chip cookies.

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Christmas M&M Chocolate Chip Cookies

Thick & chewy Christmas M&M chocolate chip cookies with NO chill time! Mini M&Ms + mini chips in every bite. Cookie box ready!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 235kcal

Author: Ella Gilbert

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

Metric - US Customary

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 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 unsalted butter, 1 cup light brown sugar, ½ cup 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 mini Christmas M&Ms, ½ cup 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.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.

M&Ms: I'm using mini M&Ms, but you can use regular sized M&Ms if that's all you have on hand!

Chocolate Chips: I've used mini chocolate chips but you can use regular chocolate chips too.

Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze cookies in an airtight container in the freezer for up to 2 months. Let thaw before enjoying.

Nutrition