M&M Chocolate Chip Christmas Cookies

I got a phone call from my father the other day asking if I knew his address. Of course I do! I was hurriedly thinking I was going to have to call 9-1-1 for my mother or something. He then asked, “Well, if you want to send us some Christmas cookies I wanted to make sure you know our address.” So, needless to say cookies are on their way to North Carolina from Michigan.

I wanted to fill the box and these are some of my kids favorite chocolate chip cookies. Adding the extra chocolate of the M&Ms make them over the top delicious. I package all the cookies up in Pringles (potato crisp) cans so that hopefully they make it in one piece. I’ll let you know.

Verdict: Simple, buttery, and chocolatey. These cookies are chocolate chip cookies plus. The extra chocolate with the M&Ms is my favorite part. Make these for every holiday mixing up your M&M colors – red and white for Valentine’s Day; pink, blue, and yellow for Easter; red, white, and blue for Independence Day; or yellow and orange for Halloween.

M&M Chocolate Chip Christmas Cookies

  • Servings: 20-24 large cookies
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups chocolate chips
  • 1 cup M&M’s , plus more for topping, if desired

Directions:

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  2. In a large bowl cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and beat until well combined.
  3. Add the flour, baking soda and salt and stir until combined. Stir in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.
  4. Using a medium cookie scoop (about 2 tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
  5. Bake for 7-10 minutes, or until the edges are barely golden brown. Remove pans from oven and allow cookies to set on pan for about 2 minutes. Remove cookies to cooling rack.
  6. Store in an airtight container for up to 3 days. Tip: Do not stack cookies until fully cooled or they may stick together.

11 Comments Add yours

  1. Erika says:

    That’s a really nice chocolate chip cookies variation, Marci.

    Liked by 2 people

  2. They soundgood but I’d definitely be interested in the condition of the cookies on the other end, in the mail.

    Liked by 2 people

    1. It depends more on how you pack then the travel. I have mailed baked goods to my sister each year – The chewy style cookies and bars tend to hold up more in travel single layers and bubble wrap doesn’t allow them to move much. 🙂

      Liked by 1 person

      1. That’s good to know, thanks!

        Liked by 1 person

    2. koolaidmoms says:

      I also used Pringles cans and waxed paper to ship them in too. These kept them from moving too much and for the bit more delicate snowballs they fit a perfect 2 dozen.

      Liked by 2 people

  3. Yum. Gotta love M&Ms. 🍪🌲😍

    Liked by 2 people

  4. LOL! Your Dad really likes your cookies I’m guessing. 🥰 I hope the care package arrives soon and they love them, they sure look yummy!

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! He is a jokester!

      Liked by 1 person

  5. Carol anne says:

    MMMM! These sound so delicious! I love the sound of them!

    Like

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