Chocolate chip Christmas cookies are the treat that turns an ordinary cookie tray into something the whole family gathers around. This version keeps everything you love about a classic soft-and-chewy chocolate chip cookie and adds a festive pop of red and green M&Ms, so every bite is bright, cheerful, and unmistakably holiday. They are just as fun to make as they are to eat, which makes them a perfect project for a snowy afternoon with holiday music playing in the background.
What I love most is how approachable they are. There is no chilling required if you plan it right, no special equipment beyond a mixing bowl, and no fussy decorating. The M&Ms do the festive work for you, studding each cookie with candy-coated color that looks like it belongs on a magazine cover. This recipe yields about 24 soft, golden cookies that stay tender for days and disappear even faster.
Why You’ll Love This Recipe
These cookies are holiday-ready by design. The red and green M&Ms instantly signal Christmas, so you get a showstopping platter without piping a single line of icing. They are also refreshingly easy to make. No fancy techniques, no complicated steps, just a mixing bowl, your favorite holiday tunes, and a cozy kitchen.
The texture is the real star. A blend of brown and granulated sugar gives these cookies a soft, chewy center with lightly crisp edges, while a generous amount of semi-sweet chocolate chips keeps every bite rich and satisfying. And because the base is a classic chocolate chip dough, it is wonderfully customizable. Stir in crushed candy canes for a minty twist, swap in white chocolate chips for extra sweetness, or add chopped pecans or walnuts for a little crunch.
They are also a crowd-pleaser across ages. Kids adore the colorful candies and the fun of pressing extra M&Ms on top, while adults appreciate the balanced, not-too-sweet flavor. Whether you are filling a cookie exchange box or leaving a plate out on Christmas Eve, these deliver every time.
Ingredients
Here is everything you will need: 1 cup of softened unsalted butter, 1 cup of packed brown sugar, 1/2 cup of granulated sugar, 2 large eggs, 2 teaspoons of vanilla extract, 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 2 cups of semi-sweet chocolate chips, and 1 1/2 cups of red and green M&Ms, divided.
A few of these ingredients deserve special attention. Use unsalted butter softened to room temperature, which is the key to that perfect creamy texture and even mixing. The combination of brown and granulated sugar is intentional: the brown sugar brings moisture and chewiness thanks to its molasses content, while the granulated sugar helps the edges set with a gentle crispness. Do not skimp on the vanilla, since it adds a warm richness that ties the whole cookie together.
For the dry ingredients, measure your all-purpose flour by spooning and leveling rather than scooping so the cookies do not turn out dense. The baking soda and salt work as a duo to give the cookies lift and balance the sweetness. Semi-sweet chocolate chips are the classic choice, but milk or dark chocolate chips work beautifully if you prefer. Finally, the red and green M&Ms are the festive stars; keep them divided so you can fold most into the dough and press a few extra on top of each cookie for that picture-perfect finish.
Step-by-Step Instructions
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lining two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about two to three minutes. This step builds the structure that gives the cookies their tender crumb, so do not rush it. Mix in the vanilla extract, then add the eggs one at a time, beating until each is fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stop as soon as you no longer see streaks of flour; overmixing develops gluten and can make the cookies tough rather than tender. The dough should be soft and a little pillowy.
Fold in the semi-sweet chocolate chips and 1 cup of the red and green M&Ms, reserving the rest for topping. Scoop the dough onto your prepared baking sheets, using about 2 tablespoons per cookie and leaving room for them to spread. Press a few of the reserved M&Ms on top of each mound of dough so the finished cookies show off their festive color right on the surface.
Bake for 9 to 11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked when you pull them out, and that is exactly what you want; they will finish setting as they cool and stay soft in the middle. Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Chocolate Chip Christmas Cookies
For the most reliable results, start with room-temperature butter and eggs. Cold ingredients do not cream together as smoothly and can leave you with uneven texture. If your kitchen runs warm or your dough feels soft, chill it for 20 to 30 minutes before baking to keep the cookies from spreading too thin. And for a bakery-neat tray, use a cookie scoop so every cookie is the same size and bakes evenly.
Once you have the base down, have fun with variations. Stir in chopped pecans or walnuts for crunch, add crushed candy canes for a peppermint twist, or swap half the chocolate chips for white chocolate. These cookies pair perfectly with a mug of hot cocoa or a cold glass of milk. If you are building a holiday cookie plate, add our festive Grinch cookies for even more color, and try our double chocolate peppermint cookies if you love a richer, chocolate-forward bite.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I freeze the dough?
Absolutely. Scoop the dough onto a baking sheet and freeze until firm, then transfer the portions to a zip-top freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. A slice of bread tucked in the container helps keep them soft.
What if I cannot find holiday M&Ms?
Regular M&Ms work just as well, or you can use festive colored sprinkles for a similar cheerful look. The flavor stays the same either way.
Why did my cookies spread too much?
The butter was likely too warm or the dough too soft. Chilling the dough for 20 to 30 minutes and baking on a cool sheet keeps them thick and chewy.
Can I make these cookies bigger?
Yes. For jumbo cookies, use about 3 tablespoons of dough per cookie and add a couple of extra minutes to the bake time, watching for lightly golden edges.
I hope these festive cookies bring as much joy to your kitchen as they do to mine. If you are looking to balance out all the holiday treats, these healthy eating ideas offer some lighter options between batches. When your cookies come out of the oven, tag @thekitchensaid on Instagram so I can see your holiday baking.
Chocolate Chip Christmas Cookies with Red and Green M&Ms
American · Dessert
Soft, chewy chocolate chip Christmas cookies studded with semi-sweet chips and festive red and green M&Ms. Easy, colorful, and perfect for holiday cookie trays.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups red and green M&Ms, divided
Instructions
- Preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy, then beat in vanilla and eggs one at a time.
- Whisk flour, baking soda, and salt; gradually mix into the wet ingredients just until combined.
- Fold in chocolate chips and 1 cup of M&Ms. Scoop dough onto sheets and press extra M&Ms on top.
- Bake 9-11 minutes until edges are golden; cool on the sheet 5 minutes before transferring to a rack.
Nutrition: 210 calories
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