Christmas M&M Cookies

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If you’ve been reading What’s Gaby Cooking for the past few years, you know that I’m obsessed with giving homemade gifts. And these Christmas M&M cookies are top of the list this year.

Christmas M&M Cookies from (@whatsgabycookin)

As someone who loves to bake, spread the love, and eat my fair share of cookies… this is my time to shine. I mean, what says Happy Holidays more than a giant plate of cookies? This time of year the What’s Gaby Cooking kitchen is fully stocked. I have all the ingredients on hand at all times so I can make a batch of cookies at a moments notice!

Christmas M&M Cookies from (@whatsgabycookin)

These Christmas M&M cookies have been a long-standing Dalkin family tradition for years. As kids we’d BEG my parents for those giant cookies at the mall – do you guys remember those? Ugh, they were so good!! And these are them – but better because they are made with love and in small batches ☺ So next time you’re at the market, grab an extra bag of M&M’s and get to work whipping up a batch of Christmas M&M cookies. And then send some to me because I LOVE THEM!!

Christmas M&M Cookies from (@whatsgabycookin)

Christmas M&M Cookies

5 from 17 votes
These soft and chewy Christmas M&M Cookies are reminiscent of those incredible mall cookies from back in they day and you'll be obsessed!
Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 36 cookies


  • 1 cup unsalted butter at room temperature (DO NOT MELT)
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs at room temperature
  • 2 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups all purpose flour (measured by scooping the flour and leveling with knife)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups Christmas Colored M&M’s


  • Cream together the butter and sugars in a mixer for 3 minutes. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in half of the M&M’s.
  • Chill the dough for at least 2 hours.
  • Preheat your oven to 350 degrees
  • Scoop out 2 tablespoons of dough, and roll it into a ball.
  • Place 12 of the cookie dough balls on a parchment lined baking sheet. Add a few M&M's on top of each cookie, making sure the M&M's stick into the dough.
  • For cookies that are soft in the middle (that’s how I like them) bake for 10-12 minutes until just slightly golden around the edges. If you want them crisp, bake for 12-14 minutes. Remove from the oven and let rest for 5 minutes before transferring them off the baking sheet and onto a cooling rack.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


    1. 5 stars
      These came out PERFECT. Easy and refrigerating before baking is key. The difficult part is not eating the entire batch in one day.

  1. Gaby, did you see your cookies in the Christmas episode of Major Crimes on TNT? A little boy was offered a plate of the Christmas M & M cookies. I did want to know how you manage to space the M and M’s so evenly over the tops of the cookies. Yours were beautiful but mine spread out to the edges. I also used the whole bag and not just half. Yum!

    1. awwww that is so awesome – I didn’t see it but thank you for letting me know Paula 🙂

      Mine spread to the edges when I make them too sometimes. They didn’t in this pic because we carefully placed them on top before baking. And using half the bag will help with them not spreading to the edges 🙂 xx

  2. Can you make the dough and keep in fridge for a few days? Want to make for a Christmas party, but was thinking of doing it a couple days in advance.

  3. 5 stars
    These are amazing!! Great tip to roll them in M&M’s before baking– I used more than 1 bag of M&M’s and I’m not mad about it! Next time I won’t put 12 on a tray at once though, they got a little crowded.

  4. I tried this recipe today and they are delicious! The only trouble is that the color on the M&M’s ran while baking (especially the red ones) .. so they don’t look nearly as nice as yours. Do you have any tips on how to prevent this?

    1. hmmmmm that’s never happened to me! Maybe try sprinkling the M&M’s on the top halfway through baking so they don’t have as much time to warm up and bleed?

  5. 5 stars
    Holy moly. These cookies win Christmas. I wasn’t sure they were done at 12 minutes but I trusted you Gaby and they set up PERFECTLY! If I want them to stay fresh until Friday, should I keep them at room temp or freeze until then? Thanks for yet another amazing recipe!

  6. Love these cookies! The first batch I baked spread quite a bit, so I froze the rest of the cookie dough balls and when I baked them the next day straight from the freezer they looked EXACTLY like the photo.

  7. 5 stars
    I reduced the amount of flour to 2 cups and added 1/2 cup cocoa, added some chocolate chips and used hazelnut m&ms and gave these for valentine’s gifts. They were delicious!! I wanted to make these but the whole town was sold out of plain Valentine’s m&ms but I found 3 bags of the hazelnut ones so improvised . Delicious!

  8. 5 stars
    My family loved these at Christmas but I’m pretty certain they would be accepted any time of the year. DELICIOUS!

  9. Followed this recipe to a T but my cookies are flat? Any suggestions? They still taste fab but would love
    a thicker cookie like the picture.

    1. ok a couple of troubleshoot questions:
      1: did you melt the butter or was it room temp?
      2: did you chill the dough for at least 2 hours

  10. I had the same thing happen. I have made these a couple of times and they are delicious but they are always flat. I scoop and level the flour and chilled for over 2 hours. I would love for them to be thicker. Thanks Gaby!

  11. 5 stars
    I made these cookies for Christmas and they were a huge hit! I will definitely make them again next year. Everyone loved them! They are very easy to make.

  12. Do you scoop the dough into balls while dough is soft and then refrigerate (as shown in your video of the recipe) or should you refrigerate the dough before you scoop into balls (as written in the recipe)? Love all your recipes!

    1. you can do it whichever way you prefer. The BEST results, I think, come when you scoop them into balls and then pop into the fridge and then it goes STRAIGHT into the oven after the fridge.

    1. it does not matter. My preference is light. But if you only have dark on hard – totally still perf

  13. 4 stars
    The cookies turned out well, but was a little irritated nwith the way the recipe is written. Recipe says 10 min of prep, 10 minutes cook time. Instructs you to preheat the oven, but later tells you to chill the dough for at least two hours! Glad I trained myself to read the whole recipe first. Prep time should really read 2 hours and 10 minutes.

  14. 5 stars
    these cookies turned out INSANELY DELICIOUS!! Gaby does it again. Will be making 3-4 more batches cause I am obsessed.

  15. 5 stars
    Super yummy!! I usually love warm cookies out of the oven but I liked these cooked, even the next day! Not too sweet. I think my butter and eggs were not room temp enough so the cookies did spread out a little more then they should have (not as thick as the picture). Thanks for a great recipe!

  16. I’ve made these twice and they spread like crazy. What did I do wrong? They taste amazing, just don’t want them thin like Lacey cookies help!

  17. 5 stars
    These were awesome! Came together quickly and easily and turned out perfect! Only changes I made were 1tsp vanilla (personal preference) and no chill time. Super easy, definitely a keeper!

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