Christmas M&M cookies bring joy and a splash of color to the holiday season! These soft Christmas cookies are loaded with chocolate chips, and studded with festive green and red M&M’s, making them a festive treat that’s perfect for any holiday party without any time-consuming decorating!
- Why We Love This Recipe
- What You’ll Need
- How to Make Christmas M&M Cookies
- Recipe FAQ’s
- Tips for Success
- How To Elevate Your Cookies
- More Christmas Cookie Recipes
- Soft Christmas M&M Cookies Recipe Recipe
Our soft & chewy Christmas M&M cookies are a fun and festive spin on a year-round favorite. With their bright colors and candy crunch, the holiday M&Ms turn our favorite classic chocolate chip cookie into an easy holiday cookie recipe perfect for a cookie exchange.
So many Christmas cookies involve decorating with frosting, chilling doughs, or other baking techniques that make them more difficult than these easy drop cookies. But with an easy-to-follow recipe and simple ingredients, these chewy M&M Christmas cookies can be a fun baking project for the whole family during this special time of year.
For more chocolatey treats, check out my Chocolate Thumbprint Turtle Cookies , Chocolate Truffles , Chocolate Walnut Fudge , and Chocolate Caramel Pretzel Bark !
Why We Love This Recipe
- Perfect textures. These cookies strike the perfect balance between chewy centers and crispy edges, thanks to the right mix of ingredients like all-purpose flour, baking soda, and softened butter.
- Easy. Whether you’re an experienced baker or trying your hand at baking for the first time, these cookies are straightforward and fun to make. Plus, they’re a great way to involve kids in the kitchen.
- No chill dough. You can skip straight to baking with these cookies, so there’s not extra waiting involved.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – Provides the gluten that holds the cookies together and makes them chewy.
- Baking Soda & Baking Powder – Help the cookies rise and give them a light texture.
- Salt – Balances the sweetness and enhances the overall flavor of the cookies.
- Salted Butter – Unsalted butter can be used instead of salted butter; just make sure to add an extra pinch of salt to the dough.
- Brown Sugar & Granulated Sugar – This combination gives the cookies sweetness and a depth of flavor, and helps achieve the perfect chewy texture.
- Large Egg & Egg Yolk – Eggs bind the ingredients together and the yolk enriches the dough for a chewier cookie.
- Pure Vanilla Extract – Adds a classic sweet warmth to the cookies. Use store-bought vanilla, or try my recipe for Homemade Vanilla Extract !
- Milk Chocolate Chips – For that classic chocolate chip cookie taste.
- Red and Green M&M’s – These festive candies add color, crunch, and chocolatey goodness.
How to Make Christmas M&M Cookies
- Cream butter and sugar. Add the butter, granulated sugar, and brown sugar to a large mixing bowl or large bowl of an electric stand mixer. Cream the ingredients together until light and fluffy, using a hand mixer or the paddle attachment on a stand mixer.
- Add eggs and vanilla. Add the egg, egg yolk, and vanilla extract, then mix until well combined. Pause to scrape down the sides of the bowl to make sure all the ingredients get mixed evenly.
- Add dry ingredients. Add the flour, baking soda, baking powder, and salt, mixing just until everything is combined.
- Stir in M&M’s. Use a rubber spatula or wooden spoon to stir in 1 cup of M&M’s and chocolate chips so the M&M’s don’t get broken up by the mixer.
- Scoop dough balls and add extras. Use a medium-sized cookie scoop to scoop out the dough into balls, and place them on the cookie sheet 1 inch apart. Use the remaining M&M’s to press into the tops of the dough balls.
- Bake and cool. Bake for 10–12 minutes. Remove from the oven and allow to cool on a cooling rack for 5 minutes.
Use both sugars for the best results, as this combination gives the cookies their perfect texture and depth of flavor, but you can use more of one than the other if you’re in a pinch or have a preference.
You can use gluten-free all-purpose flour in place of regular flour. Be mindful to check that the other ingredients, like the M&M’s, are also gluten-free.
Yes, you can substitute regular plain M&M’s in place of the red and green Christmas M&M’s.
M&M cookies can be stored in an airtight container at room temperature for up to 1 week. You can also place them in an airtight container in the freezer for up to 3 months, once they have fully cooled.
Yes, you can freeze the dough for up to 3 months. Tightly wrap the dough with plastic wrap, place it in a freezer bag or freezer-safe container, and store it in the freezer. Thaw the dough on the counter for 30 minutes before scooping. Alternatively, flash-freeze the cookie dough balls on the baking tray and then transfer these to a freezer bag or freezer-safe container and store them in the freezer. There’s no need to thaw the dough balls before baking them; simply bake them from the freezer, adding a couple of extra minutes to the baking time.
Tips for Success
- Make sure the butter and eggs are at room temperature before starting. Softened butter makes the dough smoother and easier to mix.
- Mix the dry ingredients into the dough until just combined. Cookies can become tough if the dough is over-mixed.
- Use a cookie scoop to make cookies that are uniform in size, which will help them bake evenly.
- Keep an eye on the cookies as they bake. They should be golden brown with crisp edges and soft centers.
- Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack helps them to set properly.
- If your first batch of cookies comes out a bit too flat, try chilling the dough before baking or adding a bit more flour to the mix.
- Reduce the baking time to 9–11 minutes or lower your oven temperature slightly if your cookies are too crisp.
How To Elevate Your Cookies
Pressing extra M&M’s and chocolate chips into the tops of the dough balls before baking will make the cookies more visually appealing.
You can even add a few extra M&M’s, chips, or holiday sprinkles to the top of the cookies before they’ve cooled after baking for more decoration!
More Christmas Cookie Recipes
- Chocolate Nutella Sandwich Cookies
- Peppermint Oreo Cookies
- Peanut Butter White Chocolate Chip Cookies
- Best Cut-Out Sugar Cookies
- Classic Buttery Spritz Cookies
Cookies
Chocolate Peppermint Blossoms
Christmas
Soft & Chewy Gingerbread Men Cookies
Cookies
Easy Peanut Butter Blossoms
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Soft Christmas M&M Cookies Recipe
Ingredients123
- ▢ 2 cups all-purpose flour (250g)
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ ½ teaspoon salt
- ▢ ½ cup salted butter softened
- ▢ 1 cup brown sugar
- ▢ ½ cup granulated sugar
- ▢ 1 large egg
- ▢ 1 egg yolk
- ▢ 1½ teaspoons pure vanilla extract
- ▢ ½ cup milk chocolate chips
- ▢ 1½ cups red and green M&M’s divided
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl or large bowl of an electric stand mixer. Cream the ingredients together until light and fluffy, using a hand mixer or the paddle attachment on a stand mixer. ½ cup salted butter, ½ cup granulated sugar, 1 cup brown sugar
- Add egg, egg yolk, and vanilla. Mix until well combined. Scrape down the side of the bowl as needed. 1 large egg, 1 egg yolk, 1½ teaspoons pure vanilla extract
- Add flour, baking soda, baking powder, and salt, mixing until just combined. 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Stir in 1 cup of M&M’s and chocolate chips. ½ cup milk chocolate chips, 1½ cups red and green M&M’s
- Use a medium-sized cookie scoop, and scoop out the dough into balls, place them on the cookie sheet 1 inch apart. Use the remaining ½ cup of the M&M’s and press them on top of the dough balls.
- Bake for 10-12 min. Remove from the oven and allow to cool on a cooling rack for 5 min.
Notes
- Make Ahead: You can freeze the dough for up to 3 months. Tightly wrap the dough with plastic wrap, place in a freezer bag or freezer-safe container, and store in the freezer. Thaw the dough on the counter for 30 minutes before scooping. Alternatively, flash-freeze the cookie dough balls on the baking tray and then transfer these to a freezer bag or freezer-safe container and store in the freezer. There’s no need to thaw the dough balls, just bake them from the frozen, adding a couple of extra minutes to the baking time.
- Store: Store in an airtight container at room temperature for up to 1 week.
- Freeze: Freeze in an airtight container in the freezer for up to 3 months. Make sure the cookies have cooled completely before freezing.
Chocolate Thumbprint Turtle Cookies have a rich cocoa cookie base that is rolled in chopped pecans and filled with soft caramel. Drizzle with a little melted chocolate for a tasty, nutty treat that’s perfect for your next cookie exchange, holiday party or simply just because!
I’m obsessed with turtle desserts. It’s that combination of caramel, chocolate, and nutty sweet pecan crunch that gets me every time.
These decadent cookies never fail to impress and are the chocolate, caramel, pecan counterpart to the classic Jam Thumbprint Cookies . If you have also love desserts loaded with chocolate, caramel, and nuts, be sure to try my Easy Caramel Pecan Brownies , Carmelitas , or Chocolate Salted Caramel Whoopie Pies !
My mom used to make the easiest ever ice cream pie with a graham cracker crust, vanilla ice cream, then drizzles of chocolate magic shell, caramel, and chopped pecans. It’s so easy that it feels like cheating but I keep meaning to post it on here because it’s perfect for dinner parties since you make it in advance and it looks so impressive.
These chocolate thumbprint turtle cookies have the same classic turtle flavor combination of deep, chocolatey chocolate with rich, gooey caramel, and crunchy pecans in a cookie form that is always the store of a cookie plate or cookie exchange.
And they are really fun and easy to make!
What are Chocolate Thumbprint Cookies?
These chewy turtle cookies are a delicious take on a fun and traditional turtle candy . While you don’t have to shape the cookies into tiny turtles, the flavor components are all there. The caramel, nutty crunch and chocolate all help this turtle cookie recipe to shine.
How to make Chocolate Thumbprint Turtle Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, beat together the butter and sugar until light, about 2-3 minutes.
- Add in the egg yolk, milk, and vanilla.
- Stir in the flour, cocoa powder, and salt until combined. Chill the dough for 1 hour in the fridge.
- In a separate bowl, whisk the egg white until it’s frothy. Prepare another shallow bowl with chopped pecans.
- Divide your dough into 20 evenly-sized pieces and roll into balls. Roll each ball in the frothy egg whites, then into the chopped pecans, pressing the nuts to cover the cookie dough really well. Place on the prepared baking sheet and press a finger or the back of a ½ teaspoon measuring spoon into the center of each ball to form an indentation.
- Bake for 10-12 minutes, just until set. Be careful not to overbake.
- While cookies are still hot, using the measuring spoon to press the indentation again so there is a good space for the caramel to go.
- Combine the caramel and water in a microwave-safe bowl and melt them by heating in 20-30 second intervals and stirring in between about 1-2 minutes total. Pour melted caramel into the depression in each cookie.
- Melt the semisweet chocolate with shortening in another microwave-safe bowl in 20-second intervals, stirring between each burst of heat, just until melted, about 1-2 minutes.
- Transfer the melted chocolate to a ziploc bag and make a small snip off one corner. Drizzle the chocolate over the cookies, then let set before serving.
How Do You Store Chocolate Thumbprint Turtle Cookies?
After the cookies have completely set, you can place them inside an airtight container at room temperature for storage. You can also place them in the fridge if you’d like to enjoy them chilled as well, but be warned that the caramel will firm up significantly.
It’s pretty soft caramel, so I don’t think anyone would break a tooth on it, but it would all come off the cookie with your first bite, giving you a chewy mouthful of caramel and cookie.
If you plan on stacking them to get them to fit inside a container, you may want to use a small sheet of wax paper between the layers to prevent the cookies from sticking to each other.
Can You Freeze Chocolate Thumbprint Turtle Cookies?
Yes, you can these turtle cookies! Freezing them not only helps to keep you from eating an entire batch in one sitting but it can also prolong the shelf-life as keeping them in the freezer will keep them fresh for up to 2 months.
This is also a great tip for when you plan on making these impressive holiday cookies and want to get the cookies done in advance.
More Cookie Recipes You’ll Love
- Toffee Pecan Shortbread Cookies
- Dulce De Leche Stuffed Cookies
- Pecan Chocolate Chip Cookies
- Lemon Sugar Cookies
- Raspberry Chocolate Chunk Cookies
- Snickerdoodle Cookies
- Oatmeal Rolled Sugar Cookies
- Fudgy Chewy Chocolate Brownie Cookies
- Chocolate Andes Mint Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chocolate Thumbprint Turtle Cookies
Ingredients123
Cookies
- ▢ 1/2 cup salted butter
- ▢ 2/3 cup granulated sugar
- ▢ 1 large egg separated
- ▢ 2 Tablespoons milk
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup all-purpose flour
- ▢ 1/3 cup unsweetened cocoa powder
- ▢ 1/4 teaspoon salt
- ▢ 1 cup pecans finely chopped
Caramel
- ▢ 3/4 cup Kraft Caramel Bites or 16 unwrapped caramel squares
- ▢ 1/2 teaspoon water
Chocolate Drizzle
- ▢ 1/2 cup semisweet chocolate chopped
- ▢ 1 teaspoon shortening
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Beat butter and sugar until light, about 2-3 minutes. ½ cup salted butter, 2/3 cup granulated sugar
- Add egg yolk, milk, and vanilla. 1 large egg, 2 Tablespoons milk, 1 teaspoon vanilla extract
- Stir in flour, cocoa powder, and salt until combined. Chill dough for 1 hour in the fridge. 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon salt
- Whisk egg white in a bowl until frothy. Prepare another shallow bowl with chopped pecans.
- Divide dough into 20 evenly-sized pieces and roll into balls. Roll each ball in the frothy egg whites, then in the chopped pecans, pressing the nuts in to cover the cookie dough really well. Place on prepared baking sheet and press a finger or the back of a ½ teaspoon measuring spoon into the center of each ball to form an indentation. 1 cup pecans
- Bake for 10-12 minutes, just until set. Be careful not to overbake.
- While cookies are still hot, using the measuring spoon to press the indentation again so there is a good space for the caramel to go.
- Combine the caramel and water in microwave-safe bowl and melt by heating in 20-30 second intervals and stirring in between, about 1-2 minutes total. Pour melted caramel into the depression in each cookie. ¾ cup Kraft Caramel Bites or 16 unwrapped caramel squares, ½ teaspoon water
- Melt semisweet chocolate with shortening in another microwave-safe bowl in 20 second intervals, stirring between each burst of heat, just until melted, about 1-2 minutes. ½ cup semisweet chocolate, 1 teaspoon shortening
- Transfer the melted chocolate to a ziplock bag and make a small snip off one corner. Drizzle the chocolate over the cookies, then let set before serving.
Notes
- Once the chocolate drizzle has set, you can freeze these cookies for up to 2 months in a freezer-safe ziploc bag. Just thaw completely on the counter before serving.
Nutrition
Soft Christmas M&M Cookies Recipe
Ingredients
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup salted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1½ teaspoons pure vanilla extract
- ½ cup milk chocolate chips
- 1½ cups red and green M&M’s divided
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl or large bowl of an electric stand mixer. Cream the ingredients together until light and fluffy, using a hand mixer or the paddle attachment on a stand mixer. ½ cup salted butter, ½ cup granulated sugar, 1 cup brown sugar
- Add egg, egg yolk, and vanilla. Mix until well combined. Scrape down the side of the bowl as needed. 1 large egg, 1 egg yolk, 1½ teaspoons pure vanilla extract
- Add flour, baking soda, baking powder, and salt, mixing until just combined. 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Stir in 1 cup of M&M’s and chocolate chips. ½ cup milk chocolate chips, 1½ cups red and green M&M’s
- Use a medium-sized cookie scoop, and scoop out the dough into balls, place them on the cookie sheet 1 inch apart. Use the remaining 1/2 cup of the M&M’s and press them on top of the dough balls.
- Bake for 10-12 min. Remove from the oven and allow to cool on a cooling rack for 5 min.
Notes
- Make Ahead: You can freeze the dough for up to 3 months. Tightly wrap the dough with plastic wrap, place in a freezer bag or freezer-safe container, and store in the freezer. Thaw the dough on the counter for 30 minutes before scooping. Alternatively, flash-freeze the cookie dough balls on the baking tray and then transfer these to a freezer bag or freezer-safe container and store in the freezer. There’s no need to thaw the dough balls, just bake them from the frozen, adding a couple of extra minutes to the baking time.
- Store: Store in an airtight container at room temperature for up to 1 week.
- Freeze: Freeze in an airtight container in the freezer for up to 3 months. Make sure the cookies have cooled completely before freezing.
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