Christmas M&M Cookie Recipe
Soft, chewy chocolate chip cookies with red and green M&M's baked in and pressed on top. Bake them from scratch, or layer the dry ingredients into a quart jar as a gift mix.
Servings 24 1 cookie
Calories 156kcal
Equipment
- baking sheet
- parchment paper
- large mixing bowl
- Wooden spoon
- medium cookie scoop or tablespoon
- spatula
- wire rack
- 1 quart wide-mouth mason jar for the jar mix
- canning funnel for the jar mix
Ingredients
Dry mix (these go in the jar)
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup semi-sweet chocolate chips
- 1/2 - 1 cup red and green M&M's plus a few extra for topping off the jar
To bake
- 10 Tbsp butter softened
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F. Line a baking sheet with parchment paper.
- If you aren't using a jar, whisk the flour, baking soda, and salt together in a medium bowl, then add the brown sugar, granulated sugar, chocolate chips, and M&M's.
- In a large bowl, stir the butter, egg, and vanilla together with a wooden spoon until combined. It may look lumpy, and that's fine.
- Pick out a small handful of M&M's for the tops. Add the rest of the dry ingredients (or the entire jar) and stir, then work the dough with your hands until a squeezed handful holds together.
- Scoop the dough by rounded tablespoons, roll into balls, and set them 3 inches apart on the baking sheet. Press a few of the saved M&M's onto each one. There's no need to flatten them.
- Bake 11 to 12 minutes, until the edges are set and lightly golden. The centers will still look soft.
- Cool 5 minutes on the pan, then move the cookies to a wire rack to cool completely. Repeat with the remaining dough.
Notes
To make the jar mix: In a 1 quart wide-mouth jar, whisk the flour, baking soda, and salt together with a fork and pack it down well. Layer the brown sugar, granulated sugar, chocolate chips, and M&M's, packing each layer firmly. Top off any space with extra M&M's so the jar is full to the brim. Keeps about 3 months in a cool, dark pantry. Contains wheat, milk, and soy; check the M&M's bag for a peanut warning.
To bake from the jar: Follow the same steps, stirring in the entire jar in place of the bowl of dry ingredients.
For bright M&M's: A few M&M's may crack in the oven. Press fresh ones into the tops right after baking, while the cookies are still soft.
To freeze the dough: Freeze the topped dough balls on a pan until solid, then bag them for up to 3 months. Bake from frozen at 350°F for 12 to 14 minutes.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Reheating: Warm a cookie in the microwave for about 10 seconds for a just-baked feel.
Swaps: Milk chocolate chips work in place of semi-sweet. Use any color of M&M's to match a different holiday.
Nutrition
Calories: 156kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 117mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 167IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg
