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:
SHOP MY BAKING ESSENTIALS:
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M&M Christmas Cookies
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
- ½ teaspoon to 1 teaspoon milk
Dry Ingredients:
- ⅛ teaspoon coffee granules
- 8.5 ounces all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¾ teaspoon sea salt
- ½ teaspoon cornstarch
- ½ 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.
