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M and M cookies are a holiday favorite in my house and about the quickest way to get everyone in the kitchen together. The fun of adding colorful M and Ms mixed with gooey chocolate chips makes these cookies a crowd pleaser at any winter celebration. You will find the edges perfectly crisp and golden while the inside is pillowy soft and buttery. This recipe does not need complicated steps or fancy ingredients so it is perfect when you want a batch of Christmas cookies in under 15 minutes start to finish.
I first tried this recipe on a snowy Saturday with my niece and nephew and now it has become our yearly tradition to deliver a plate to neighbors on Christmas Eve.
Ingredients
- Unsalted butter: Use good quality butter that is truly softened for a smooth cookie base and rich flavor
- Brown sugar: Choose soft and moist brown sugar for the most chew and subtle caramel tones
- White granulated sugar: Gives the cookies their classic sweetness and helps create the perfect texture
- Egg: Fresh eggs make a difference so choose the best you have on hand
- Vanilla extract: Pure vanilla paste or extract rounds out the flavor
- All purpose flour: Select a brand you like that is not overly bleached for an even crumb and delicate center
- Baking soda: Fresh baking soda helps the cookies puff and creates that signature soft bite
- Salt: A bit of fine sea salt deepens all the flavors
- Maple syrup or golden syrup: This is the special touch that keeps the cookies extra tender and delivers a hint of warmth
- M and M candies: Use festive colored ones for holidays and press a few extra candies on the top before baking for the prettiest finish
- Chocolate chips: Go for semisweet or dark chocolate chips for that signature melty chocolate with every bite
Instructions
- Prepare the Butter Mixture:
- Beat the truly softened butter with both brown sugar and white sugar together. Keep going until the mixture is lightened in color and looks creamy and slightly fluffy. This is the base for your soft and chewy texture.
- Add Egg and Vanilla:
- Add in one egg and pour over the vanilla extract. Mix just until you see no more streaks. Only combine until everything is smooth as over mixing can cause dense cookies.
- Incorporate Dry Ingredients:
- Sift flour baking soda and salt together to evenly distribute. Slowly add to the wet mixture and mix gently by hand until the dough just holds together. If the dough is sticky add small amounts of flour at a time until it is firm yet tender.
- Sweeten and Soften:
- Mix in your syrup of choice. Maple syrup or golden syrup works to make the centers extra soft and adds a subtle depth of flavor.
- Fold in M and Ms and Chocolate Chips:
- Add half of your chocolate chips and M and M candies and fold them in by hand. Do this gently so you do not smash the candies or warm the dough.
- Shape the Cookies:
- Use a cookie scoop or tablespoon to portion your dough onto a lined baking sheet. Leave plenty of space for spread. Press a few extra M and M candies and chocolate chips onto the surface of each dough ball for a pretty look.
- Bake:
- Bake your cookies in a preheated oven for about 11 to 12 minutes. Pull them out when the cookies look set around the edges but still pale and slightly puffed in the center. They will finish setting as they cool.
- Cool and Enjoy:
- Let the cookies rest on the baking sheet for at least 30 minutes so they firm up and develop that perfect soft and chewy center.
Using maple syrup or golden syrup is now my secret touch for bakery style softness which even my picky dad raved over last Christmas. My favorite part is pressing a few extra M and Ms on top and watching the colors peek through as they bake.
Storage Tips
Let cookies cool fully before storing to prevent sogginess. Store in a tightly sealed tin or cookie jar with a slice of bread inside which helps keep them fresh. These cookies last around four days at room temperature though rarely do they last that long in my house. If you want to keep them longer freeze them in a zip bag and warm gently in a low oven when ready to enjoy.
Ingredient Substitutions
You can swap chocolate chips for white chocolate or use peanut butter M and Ms for a fun twist. If you do not have golden syrup pure honey or light corn syrup both work for softness. Gluten free flour blends can be used if you need a wheat free treat.
Serving Suggestions
These cookies practically beg to be served warm with cocoa or a glass of milk. I like to tuck a few in Christmas tins to share with friends or stack them for a cheery dessert platter at any gathering.
Cultural and Holiday Traditions
M and M cookies have become a Christmas tray staple for many families in America and Australia. The tradition of leaving cookies out for Santa stretches back nearly a century but the M and M twist is pure modern nostalgia.
Seasonal Adaptations
Use pastel M and Ms for Easter and red or pink for Valentine’s Day Add a pinch of cinnamon and nutmeg in the dough for a fall spin Switch to mini M and Ms if you want a more chocolatey bite in every piece
Success Stories
Every December we drop off a double batch of these cookies to our local fire station and more than once I have received holiday cards asking for the recipe. Kids light up when they see the candies and even adults cannot resist another bite.
Freezer Meal Conversion
Scoop the cookie dough into balls and freeze them on a baking sheet before transferring to a bag or box. Bake directly from frozen just add a minute or two to your timer. This way you can have fresh cookies any time without the fuss.
Gift a plate of these M and M cookies to make the holidays sweeter for everyone. They are guaranteed to brighten up any cookie tray and every memory you bake together.
Common Questions About Recipes
- → What makes these cookies soft and chewy?
The addition of syrup and properly softened butter gives the cookies a tender, chewy texture with crispy edges.
- → Can I use other candy instead of M&Ms?
Yes, you can substitute with other chocolate candies or omit them for a classic chocolate chip version.
- → Do I need to chill the dough before baking?
No chilling is required, making this a fast and simple baking experience from start to finish.
- → How do I prevent the cookies from overbaking?
Remove from the oven when the edges are golden. Cookies will firm up as they cool without becoming hard.
- → Can I make these cookies in advance?
Absolutely. Store them in an airtight container for several days or freeze the dough balls for later baking.