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These soft and festive M and M cookies have become a favorite in my home every holiday season. They are buttery with gently crisp edges and gooey chocolate in every bite. What I love most They use simple pantry ingredients and come together so quickly that you can have a full plate of colorful cookies ready in under 30 minutes.
These cookies first showed up for my family during a snowy December afternoon. Since then they have been on our Christmas Eve plate every year and the excitement over that first warm cookie never gets old.
Ingredients
- Unsalted butter: Look for good quality butter for the richest flavor and be sure it is fully softened for easy creaming
- Brown sugar: Gives moisture and depth to the dough use light brown if you want a milder flavor
- Granulated sugar: Adds sweetness and a bit of crunch to the edges white sugar is ideal
- Egg: Binds the dough and helps with chewiness choose a fresh large egg
- Vanilla extract: Adds warmth and aroma to the cookies real vanilla makes a difference
- All purpose flour: Provides structure for the cookies sift if lumpy
- Baking soda: Ensures your cookies bake up soft and with just the right spread check for freshness
- Fine salt: Balances sweetness and brings out chocolate flavors use sea salt if you have it
- M and M candies: Brings color and crunch choose festive colors for the holidays and check for freshness before adding
- Chocolate chips: Adds extra pockets of melty chocolate use semi sweet or milk chocolate chips for the perfect balance
- Syrup: Just a small amount keeps the cookies extra soft golden syrup is ideal but you can use maple or light corn syrup in a pinch
Instructions
- Prepare the Creaming Base:
- Begin by placing softened butter in a large mixing bowl. Add brown sugar and granulated sugar. Using an electric mixer on medium speed beat this mixture for about three full minutes. The sugars will be fully incorporated when the mixture is pale and fluffy. You want air whisked into the butter for a tender baked texture.
- Add Wet Ingredients:
- Crack in the egg and pour in the vanilla extract and your choice of syrup. Beat on low speed just until everything is smooth and combined. Avoid overbeating at this stage to keep the dough tender.
- Combine Dry Ingredients:
- In a separate bowl whisk together the flour baking soda and fine salt. Check that your baking soda is fresh for best results. Gently fold the dry mixture into the wet base using a spatula or mixer on low speed. Stop when a soft dough forms.
- Fold In the Mix Ins:
- Add half of your chocolate chips and half of your M and Ms. Use your hands or a spatula to fold them into the dough. The goal is to distribute the candies without overmixing the dough.
- Shape and Decorate Cookies:
- Line a baking tray with parchment paper. Scoop dough into evenly sized balls about one tablespoon each. Place onto the tray leaving room between each ball so they can spread during baking. Press extra M and Ms and chocolate chips gently into the tops of each dough ball for a bakery finish.
- Bake to Perfection:
- Preheat your oven to 350 degrees Fahrenheit. Slide the tray into the middle rack and bake for eleven to twelve minutes. Watch the cookies as they bake. When you see pale edges with just a hint of gold pull them out. They will look puffy and underdone but they will finish setting as they cool.
- Cool and Enjoy:
- Let the baking tray rest on a counter for about thirty minutes. The cookies will settle and set up to that perfect soft chewy texture. Enjoy warm or allow to cool completely before storing.
One of my favorite parts about making these cookies is choosing the M and Ms for each season. When my kids were tiny they would always sneak a few extras into their mouths while decorating the cookie tops and it became a tradition I look forward to every year.
Storage Tips
Once fully cooled store the cookies in an airtight container at room temperature for up to four days. You can also refrigerate if you prefer a firmer texture. If you need to keep them longer freeze the baked cookies in a sealed bag for up to two months and let thaw at room temperature before enjoying.
Ingredient Substitutions
If you do not have golden syrup use light corn syrup maple syrup or even rice syrup for a similar effect. For a slightly healthier take swap half the all purpose flour for whole wheat flour and add a pinch of cinnamon for warmth. Mini chocolate chips can be used for a more even chocolate distribution or you can try peanut butter chips for a twist.
Serving Suggestions
Pile these cookies on a festive plate for a Christmas party or package them in cellophane bags as thoughtful holiday gifts. For an extra special treat set out a glass of cold milk or rich hot chocolate alongside a plate of these cookies for Santa or any visiting friends and family.
Cultural and Family Connection
These cookies are inspired by the classic American chocolate chip cookie but with a colorful upgrade that brings out the holiday spirit. In my household every December afternoon baking session turns into a cookie decorating party. This tradition is as cherished as the first snowfall of the year.
Seasonal Adaptations
Choose pastel colored M and Ms for spring or Easter celebrations Use red and pink M and Ms for Valentine’s Day treats Try orange purple and green M and Ms for Halloween cookie trays
Success Stories
I have shared this recipe with my neighbors for our annual cookie swap and it was the first platter to disappear. Friends always request the recipe and tell me it brings back childhood memories. My youngest nephew once told me these cookies were better than Santa’s which is the highest compliment in our family.
Freezer Meal Conversion
Shape the raw dough into balls and line them up on a tray. Freeze until solid then transfer to a zip top bag. Bake straight from the freezer adding an extra two minutes to the bake time. You will always have freshly baked cookies on hand for surprise guests or last minute cravings.
These cookies will brighten up any holiday cookie tray and are sure to make both kids and adults smile. Bake a batch and share with someone you love.
Common Recipe Questions
- → How do I get soft centers in these cookies?
Achieve a soft and chewy interior by using a combination of brown and white sugar along with a touch of syrup in the dough.
- → Can I substitute the syrup in the dough?
Yes, you can use golden syrup, rice syrup, maple syrup, coconut syrup, or light corn syrup for similar results.
- → How do I prevent the cookies from getting too hard?
Remove the cookies from the oven when the edges are golden but centers look puffed and pale; they will set as they cool.
- → Can I make larger cookies with this method?
For jumbo cookies, scoop about 2 tablespoons of dough per cookie and space them well apart on the baking sheet.
- → What is the best way to get festive decorations on top?
Press extra M&M candies onto the tops of the dough balls right before baking to ensure colorful tops on every cookie.