Can I Make Christmas M&M Cookies Without Chilling the Dough?

Chilling is strongly recommended for Christmas M&M Cookies because it helps control spreading and creates a thicker, chewier texture. The cold temperature firms the butter before the cookies enter the oven. If you skip the chilling period, the dough may spread too quickly, resulting in thinner cookies with crispier edges. For the best results, chill the shaped dough balls for about two hours before baking.

Can I Freeze Christmas M&M Cookie Dough?

Yes. Christmas M&M Cookie dough is excellent for freezing and can be prepared well ahead of the holiday season. Shape the dough into individual balls, arrange them on a tray until firm, and then transfer them to an airtight freezer-safe container or bag. The dough can be frozen for up to three months. Keeping individual portions frozen means you can bake a small batch of fresh holiday cookies whenever you want them.

Why Did My Christmas M&M Cookies Spread Too Much?

Warm dough is one of the most common reasons Christmas M&M Cookies spread excessively. Make sure the dough has been thoroughly chilled before it goes into the oven. Incorrect flour measurement can also cause spreading. Too little flour leaves the dough without enough structure to support the melted butter. Measure carefully, and consider using a kitchen scale for greater accuracy. You should also place chilled dough on a cool baking sheet rather than one that is still hot from a previous batch.

Easy Christmas M&M Cookies: Soft, Chewy & Festive

Name: Christmas M&M Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 2 h 43 min
Cuisine: American
Ingredients: 2 1/3 cups (330 g) all-purpose flour; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 cup (226 g) unsalted butter, softened to room temperature; 1 cup (200 g) packed light brown sugar; 1/2 cup (100 g) granulated sugar; 1 large egg; 1 large egg yolk; 2 teaspoons vanilla extract; 1 1/2 cups red and green M&M candies, regular or mini

Description

Soft and chewy Christmas M&M Cookies made with buttery brown sugar cookie dough, vanilla, and festive red and green M&M candies. These easy holiday cookies have lightly crisp edges, tender centers, and plenty of chocolate in every bite.

Ingredients

Scale

2 1/3 cups (330 g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (226 g) unsalted butter, softened to room temperature
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups red and green M&M candies, regular or mini

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Instructions

Whisk the all-purpose flour, baking soda, and salt together in a medium bowl. Set aside.
Add the softened butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined, then scrape down the bowl.
Mix in the whole egg, followed by the egg yolk and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing the cookie dough.
Mix approximately half of the M&M candies into the dough, reserving the remainder for decorating.
Scoop approximately 3 tablespoons of dough for each cookie and shape into balls. Press the reserved red and green M&M candies onto the outside of each dough ball.
Arrange the dough balls on a parchment-lined tray or large plate. Cover and refrigerate for 2 hours.
During the final 15 minutes of chilling, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Arrange the chilled cookie dough balls approximately 2 inches apart on the prepared baking sheets.
Bake for 13 to 16 minutes, or until the edges are set while the centers still appear slightly soft and underbaked.
Allow the Christmas M&M Cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the cookie dough for about 2 hours to prevent excessive spreading and produce thicker, chewier cookies.
Measure the flour carefully. For best accuracy, use a kitchen scale.
At high altitude, or if your cookies tend to spread excessively, increase the flour to 2 1/2 cups (354 g).
Do not overmix the dough after adding the flour, as this can make the cookies tougher.
For soft centers, remove the cookies when the edges are set but the centers still look slightly underbaked.
Regular or mini red and green M&M candies can be used.
Store cooled cookies in an airtight container at room temperature for up to 4 days.
Refrigerate prepared cookie dough for up to 3 days or freeze it for up to 3 months.
Baked cookies can be frozen in an airtight freezer-safe container for up to 2 months.

Prep Time: 30 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 277
Sugar: 24 g
Sodium: 146 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 3.5 g
Trans Fat: 0.4 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg