Perfect 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 Christmas M&M 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 these cookies or M&M cookie bars at a moments notice!

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)

Here are some tips and tricks when you're making these Christmas M&M Cookies to achieve perfect results:

#1 - we are REALLY going to cream together the butter and sugar. See the image before, that's what it should look like. You have to let it cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow and look like the image featured below.

Christmas MM cookies from (@whatsgabycookin)
Christmas MM cookies from (@whatsgabycookin)

#2 - I am a scoop and level kinda girl. The weighted conversion is listed in the recipe box below. If you spoon and level, that will not result in enough flour. I scoop my measuring cup into the flour and then use a knife to level it out. When you mix everything together, just mix the dry ingredients until JUST combined. No need to overmix.

Christmas MM cookies from (@whatsgabycookin)

#3 - there are 2 ways to chill the dough. If you're pressed on time, scoop the dough into balls and pop them side by side on a baking sheet and freeze for 20 minutes or chill in the fridge for about an hour. If you don't want to scoop, then you can chill the entire vessel of dough for 2 hours to really let the flavors come together. If you have time to chill the dough overnight, even better!

Christmas MM cookies from (@whatsgabycookin)

#4 - once the dough has chilled and you're ready to bake, pop a few M&Ms' into each cookie dough ball before transferring them to the baking sheet. That will ensure that some M&Ms stay visible while baking. Then pop them into the oven and let them bake!

Christmas MM cookies from (@whatsgabycookin)

There you have it! My tips and tricks for making the most perfect Christmas M&M Cookies! You can do this with any color palate to mix up the holidays! See below for my favorite tools for crafting these cookies!

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Christmas M&M Cookies from (@whatsgabycookin)

Christmas M&M Cookies

Author: Gaby Dalkin
5 from 21 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 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
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 ½ teaspoons pure vanilla extract
  • 2 ½ cups all purpose flour measured by scooping the flour and leveling with knife (366 grams or 12.9 ounces)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • cups Christmas Colored M&M’s divided


  • Cream together the butter and sugars in a mixer for 3 minutes until light and fluffy.
  • 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 1 ¾ cups of the M&M’s.
  • Scoop out 2 tablespoons of dough, and transfer to a baking sheet, they can be closely spaced together as this is how they will chill.
  • Chill the dough for at least 30 minutes if they are scooped into balls. If you’re chilling the dough in the mixing bowl, chill for at least 2 hours.
  • Preheat your oven to 350 degrees.
  • 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, bake for 11-13 minutes until just slightly golden around the edges. If you want them crisp, bake for 13-15 minutes. Remove from the oven and let rest for 5 minutes before transferring them off the baking sheet and onto a cooling rack.


You can also freeze the dough balls on parchment until solid, then store in an airtight container. Fresh cookies any time the craving hits!

Nutrition Information

Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 23mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. These taste great but my cookies came out totally flat ? What could cause this? I chilled the dough overnight so I know that cant be the reason. All my ingrediants were brand new also?? I want to try again for Valentines day.

    1. did you read all the tips and tricks in the blog post about measuring? weights for comparison?

  2. 5 stars
    Changed these up for Halloween and added Reese's Pieces for the fall color scheme. I don't love chocolate/chocolate chips, so I especially loved the peanut butter flavor. Looking forward to trying them again next week for Christmas. Thanks Gaby!

  3. 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!

  4. 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!

  5. 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!

  6. 5 stars
    these cookies turned out INSANELY DELICIOUS!! Gaby does it again. Will be making 3-4 more batches cause I am obsessed.

  7. 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.

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

  8. 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.

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