Christmas M&M Cookies

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!

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!!

We are REALLY going to cream together the butter and sugar. 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.

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.

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!

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!