M&M Christmas Cookies

These M&M Christmas cookies are not only festive and perfect for this time of year, but they are also insanely delicious. The flavor is well-balanced and the texture is wonderful. A soft chewy, thick cookie with the slight crunch from the M&M candies. It hits all the right notes and it’s so easy to make.

INGREDIENTS FOR THESE TASTY M&M CHRISTMAS COOKIES:

• Brown Butter
• Granulated Sugar
• Dark and Light Brown Sugar
• Eggs
• Vanilla Extract
• Salt
• All-Purpose Flour
• Baking Soda
• Baking Powder
• Cornstarch
• Coffee Granules
• M&M’s
• Semisweet and Bittersweet Chocolate

HOW TO MAKE M&M CHRISTMAS COOKIES:

• First, you have to make brown butter ahead of time and allow it to cool at room temperature for at least 15-30 minutes. Then, refrigerate it so it can resolidify. If you’ve never made brown butter or are unsure of what it is, here’s a great article for you.
• In a medium-sized bowl, combine the light and dark brown sugars along with the granulated white sugar. Set aside.
• Combine all the dry ingredients together in a large bowl and set aside.
• After allowing the butter to resolidify in the fridge for an hour or two, cream the cold brown butter in a stand mixer for a minute or two on medium speed. Turn the speed down to low and gradually add in the sugars. Mix for a few minutes until combined.
• Add the eggs one at a time at medium-low speed. Allow the egg to absorb into the mixture before adding the next egg. Add in the vanilla extract and mix until combined. Turn the mixer off.
• Add the dry ingredients all at once and mix at low speed until combined. The dough may seem crumbly and a bit dry at this point, but that’s normal. Add in the milk and mix just until combined. Take the bowl off the stand mixer and add in the M&Ms, folding in with a rubber spatula.

• Combine the chocolates with more M&M’s in a shallow bowl and mix until combined.
• Scoop out dough with a cookie or ice cream scoop and form balls of dough. Dip the dough ball into the chocolate M&M mixture. Freeze overnight or for a few hours.

• Thaw from the freezer for ten minutes then prep your baking sheet with parchment or a silicone liner and spray with cooking spray. Bake at 350° for 10-12 minutes or until the cookies are lightly golden brown around the edges. They will seem underbaked, but they’ll continue to bake out of the oven resting on the pan.

• After allowing the cookies to cool on the pan for a few minutes, move them to a wire rack to cool completely. Enjoy!

More Great Christmas Recipes:

Chocolate Yule Log

Sugar Cookies

SHOP MY BAKING ESSENTIALS:

https://www.amazon.com/shop/fayesfood

M&M Christmas Cookies

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 11 minutes mins

Course Dessert

Servings 14

Ingredients

  

• 142 grams browned butter cold

Wet Ingredients:

• 5 ounces dark brown sugar
• 2 ounces light brown sugar
• 2 ounces granulated white sugar
• 1 whole egg + 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon to 1 teaspoon milk

Dry Ingredients:

• 1/8 teaspoon coffee granules
• 8.5 ounces all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon cornstarch
• 1/2 cup M&Ms +more for top
• 3 ounces chocolate chunks from bars- I use mix of bittersweet and semisweet
• 2 ounces chocolate chips – I mix semisweet and bittersweet

Instructions

 

• First, you have to make brown butter ahead of time and allow it to cool at room temperature for at least 15-30 minutes. Then, refrigerate it so it can resolidify. If you’ve never made brown butter or are unsure of what it is, here’s a great article for you.
• In a medium-sized bowl, combine the light and dark brown sugars along with the granulated white sugar. Set aside.
• Combine all the dry ingredients together in a large bowl and set aside.
• After allowing the butter to resolidify in the fridge for an hour or two, cream the cold brown butter in a stand mixer for a minute or two on medium speed. Turn the speed down to low and gradually add in the sugars. Mix for a few minutes until combined.
• Add the eggs one at a time at medium-low speed. Allow the egg to absorb into the mixture before adding the next egg. Add in the vanilla extract and mix until combined. Turn the mixer off.
• Add the dry ingredients all at once and mix at low speed until combined. The dough may seem crumbly and a bit dry at this point, but that's normal. Add in the milk and mix just until combined. Take the bowl off the stand mixer and add in the M&Ms, folding in with a rubber spatula.
• Combine the chocolates with more M&M’s in a shallow bowl and mix until combined.
• Scoop out dough with a cookie scoop or ice cream scoop and form balls of dough. Dip the dough ball into the chocolate M&M mixture. Freeze overnight or for a few hours.
• Thaw from the freezer for ten minutes then prep your baking sheet with parchment or a silicone liner and spray with cooking spray. Bake at 350° for 10-12 minutes or until the cookies are lightly golden brown around the edges. They will seem underbaked, but they’ll continue to bake out of the oven resting on the pan.
• After allowing the cookies to cool on the pan for a few minutes, move them to a wire rack to cool completely. Enjoy!

Notes

Best eaten within the first few days.

Good when stored in a container for a week.