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Christmas M&M Cookies

Christmas M&M cookies are soft-centered, lightly golden cookies made with Christmas M&M's and a 30-minute dough chill. Bake two sheets at once, rotating them halfway through for even browning.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.75 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 teaspoons vanilla extract
  • 1.5 cups Christmas M&M's

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla extract.
  7. Add the flour mixture and mix on low just until combined.
  8. Fold in the M&M's.
  9. Cover the dough and refrigerate for 30 minutes.
  10. Scoop the dough into 2-tablespoon portions.
  11. Arrange 12 portions on each prepared baking sheet, leaving about 2 inches between them.
  12. Bake both sheets for 10–12 minutes, switching their rack positions and rotating them front to back halfway through, until the edges are set and lightly golden while the centers still look soft.
  13. Let the cookies cool on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly baked cookies, switch the sheets' rack positions and rotate them front to back halfway through baking. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free flour blend.