Christmas M&m Cookies (soft Bakery-style Recipe) You’ll Crave All Season

Let’s bake the kind of Christmas cookies that disappear off the plate before the cocoa even cools. These soft, thick, bakery-style M&M cookies are chewy in the center, lightly crisp on the edges, and studded with melty chocolate and festive red-and-green crunch. If you’ve been hunting for that perfect holiday cookie texture—pillowy but not cakey—this is it.

Below are five fun twists on the classic base, each designed to keep your cookie platter interesting and irresistible. Whether you want classic cozy vibes, brown butter depth, or stuffed-cookie drama, there’s a cookie here that will make you the hero of the cookie swap.

1. Classic Bakery-Soft Christmas M&M Cookies That Never Last

This is the gold standard: thick, soft, and loaded with M&Ms and chocolate chips. They bake up pale with lightly golden edges—exactly what you’d see behind the glass at a bakery. Chill the dough for stackable cookies and that signature chewy center.

Ingredients:

• 2 1/4 cups (270 g) all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, room temperature
• 3/4 cup (150 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup (90 g) mini semisweet chocolate chips
• 1 cup (170 g) red-and-green holiday M&Ms, plus extra for topping

Instructions:

1. Whisk dry ingredients: In a bowl, whisk flour, cornstarch, baking soda, and salt. Set aside.
2. Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes.
3. Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla until smooth.
4. Combine: Add dry ingredients and mix on low just until a soft dough forms. Fold in chocolate chips and M&Ms.
5. Chill: Cover and refrigerate 45–60 minutes for thick, bakery-style cookies.
6. Preheat and scoop: Heat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 3-tbsp mounds (about 55–60 g each) and space 2 inches apart. Press a few extra M&Ms on top.
7. Bake: 10–12 minutes, until edges are set and centers look slightly underbaked. Do not overbake.
8. Set and cool: Let cookies cool on the sheet 10 minutes to set, then transfer to a rack.

Serve it up: Add a pinch of flaky sea salt as they cool for that sweet-salty pop. Swap mini chips for chopped dark chocolate if you like a moodier bite. Dough scooped and frozen bakes beautifully straight from the freezer—just add 1–2 minutes to the bake time.

2. Brown Butter Peppermint M&M Cookies With Cozy-Toasty Depth

If you want cookies that taste like a hug from December, brown the butter. It adds nutty caramel notes that play ridiculously well with peppermint and chocolate. These feel fancy without any extra work at serving time.

Ingredients:

• 1 cup (225 g) unsalted butter
• 2 1/4 cups (270 g) all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 3/4 cup (150 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 tsp pure vanilla extract
• 1/2 tsp peppermint extract (not oil)
• 3/4 cup (130 g) holiday M&Ms
• 1/2 cup (85 g) chopped dark chocolate or chunks
• 1/3 cup (50 g) crushed candy canes, plus more for topping

Instructions:

1. Brown the butter: In a light-colored saucepan, cook butter over medium, stirring, until golden brown bits form and it smells nutty, 5–7 minutes. Transfer to a bowl and cool 20 minutes until just warm.
2. Whisk dry: Combine flour, cornstarch, baking soda, and salt.
3. Mix sugars with butter: Stir brown sugar and granulated sugar into the browned butter. Beat in egg, yolk, vanilla, and peppermint extract.
4. Combine: Add dry ingredients and mix just until combined. Fold in M&Ms, chocolate, and 2 tbsp of the crushed candy canes.
5. Chill: Cover and refrigerate 1 hour. Brown butter dough needs a bit more chill to stay thick.
6. Bake: Preheat to 350°F (175°C). Scoop 3-tbsp portions, top with extra M&Ms and a pinch of candy cane. Bake 10–12 minutes until edges are set.
7. Finish: Cool 10 minutes on the sheet. Sprinkle a tiny extra crushed candy cane on warm cookies so it adheres.

Pro tip: Use peppermint extract lightly—too much reads like toothpaste. If you’re peppermint-shy, skip the extract and just use the candy canes for a whisper of minty crunch.

3. Hot Cocoa Marshmallow M&M Cookies For Mug-By-The-Tree Moments

Think hot cocoa in cookie form: cocoa-rich dough, melty chocolate, and gooey marshmallow pockets. These are decadent without being over-the-top sweet, especially if you lean toward darker chocolate.

Ingredients:

• 2 cups (240 g) all-purpose flour
• 1/3 cup (30 g) Dutch-process cocoa powder
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, room temperature
• 3/4 cup (150 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 large egg yolk
• 2 tsp pure vanilla extract
• 1/2 cup (90 g) semisweet or dark chocolate chips
• 3/4 cup (130 g) holiday M&Ms
• 1 cup (50 g) mini marshmallows

Instructions:

1. Dry ingredients: Whisk flour, cocoa, cornstarch, baking soda, and salt.
2. Cream: Beat butter and sugars until fluffy. Add egg, yolk, and vanilla; mix until smooth.
3. Combine: Mix in dry ingredients on low just until incorporated. Fold in chocolate chips and M&Ms.
4. Chill: Refrigerate dough 30–45 minutes for easier scooping.
5. Stuff: Preheat oven to 350°F (175°C). Scoop 2 tbsp dough, flatten slightly, place 3–4 mini marshmallows in the center, and wrap with another 1 tbsp dough. Seal edges well. Top with a couple M&Ms.
6. Bake: 10–12 minutes. Cookies will puff and crackle; centers should be just set.
7. Cool: Let rest on the sheet 10 minutes so marshmallow sets enough to handle.

Serving ideas: Dust warm cookies with cocoa powder or powdered sugar for a snow-dusted look. Swap mini marshmallows for one halved regular marshmallow if you want a bigger gooey core—just seal carefully.

4. Salted Caramel Pretzel M&M Cookies With Major Crunch Factor

Sweet-salty cookies are always the first to vanish. This version adds chopped pretzels for crunch and soft caramels that turn into gooey pockets. A final sprinkle of flaky salt ties everything together—seriously, it’s magic.

Ingredients:

• 2 1/4 cups (270 g) all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, room temperature
• 3/4 cup (150 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 large egg yolk
• 2 tsp vanilla extract
• 3/4 cup (130 g) holiday M&Ms
• 1/2 cup (85 g) chopped soft caramels (or caramel bits)
• 3/4 cup (40 g) chopped salted pretzels
• 1/4 cup (45 g) mini chocolate chips (optional)
• Flaky sea salt, for finishing

Instructions:

1. Prep dry: Whisk flour, cornstarch, baking soda, and fine salt.
2. Cream: Beat butter and sugars until light. Add egg, yolk, and vanilla; mix until creamy.
3. Combine: Add dry ingredients and mix just to combine. Fold in M&Ms, caramels, pretzels, and mini chips.
4. Chill: 45 minutes in the fridge. This keeps the caramels from spreading too quickly.
5. Bake: Heat oven to 350°F (175°C). Scoop 3-tbsp mounds and place on parchment-lined trays. Press on a few extra pretzel bits and M&Ms.
6. Cook: Bake 10–12 minutes until edges are set and centers look slightly soft.
7. Finish: While warm, gently nudge any melted caramel back toward the cookie with a spoon edge. Sprinkle with flaky sea salt. Cool 10 minutes before moving.

Variation: Swap pretzels for salted peanuts for a Snickers-adjacent vibe. If caramel wants to ooze, bake on silicone mats and avoid overfilling the scoops—less is more for tidy caramel pockets.

5. Gluten-Free Bakery-Soft M&M Cookies Everyone Fights Over

No one should miss out on the cookie joy. This gluten-free version uses a cup-for-cup blend and a touch of cream cheese for plush, bakery-soft centers. The texture is spot-on—no grit, no dryness, just pure holiday bliss.

Ingredients:

• 2 1/4 cups (300 g) gluten-free 1:1 baking flour blend (with xanthan gum)
• 2 tsp cornstarch (or arrowroot)
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, room temperature
• 2 oz (55 g) cream cheese, softened
• 3/4 cup (150 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 tsp vanilla extract
• 3/4 cup (130 g) holiday M&Ms (use gluten-free labeled)
• 1/2 cup (90 g) mini chocolate chips

Instructions:

1. Whisk dry: Combine GF flour, cornstarch, baking soda, and salt.
2. Cream fats and sugar: Beat butter and cream cheese together until smooth. Add sugars and beat until fluffy.
3. Eggs and vanilla: Mix in egg, yolk, and vanilla until creamy.
4. Combine: Add dry ingredients and mix just until a soft dough forms. Fold in M&Ms and chips.
5. Chill: Refrigerate 45–60 minutes. GF dough benefits from a short rest to hydrate.
6. Bake: Preheat to 350°F (175°C). Scoop 3-tbsp portions onto parchment-lined sheets. Top with a few extra M&Ms. Bake 10–12 minutes until edges are set.
7. Set: Let cool on the sheet 10–12 minutes—they’ll be delicate when hot, then firm up plush and chewy.

Tips: If your GF blend lacks xanthan gum, add 1/2 tsp. For dairy-free, use vegan butter and a dairy-free cream cheese; chill thoroughly and bake from cold for best structure.

Make-Ahead, Storage, and Pro-Level Tips

Chilling is your secret weapon for thick, bakery-style cookies. It relaxes the dough, hydrates the flour, and keeps the cookies from spreading too thin. Plus, cold dough equals better flavor—like soup, but sweet.

• Dough storage: Refrigerate up to 3 days or freeze portioned scoops up to 2 months. Bake from frozen; add 1–3 minutes.
• Freshness: Store baked cookies in an airtight container at room temp 3–4 days. Add a slice of bread to the container to keep them soft.
• Rewarm: 300°F (150°C) for 3–4 minutes perks them right up.
• Mix-ins: Use 1 1/2 to 1 3/4 cups mix-ins total per batch for the best structure.
• Thickness control: If your cookies spread, add 1–2 tbsp extra flour to the next tray or chill longer.
• Picture-perfect tops: Press a few M&Ms onto the dough balls just before baking. They stay colorful and visible.

Why These Cookies Stay Soft

Three little tricks: cornstarch for tenderness, a higher brown-to-white sugar ratio for chewy moisture, and a slightly underbaked center that sets as it cools. It’s the bakery secret we’re not keeping secret.

Tools That Make It Easy

• Cookie scoop: A 3-tbsp scoop gives you that consistent bakery thickness.
• Parchment or silicone mats: Prevent spreading and sticking (especially with caramel or marshmallow versions).
• Light-colored sheet pans: Promote even baking and those delicate golden edges.
• Cooling racks: Essential so cookies don’t steam themselves soggy on the pan.

FAQ Quick Hits

• Do I have to chill the dough? For bakery-style height and chew, yes. Even 30 minutes helps.
• Can I halve or double? Absolutely. Double for parties; freeze half for future you.
• Can I use different M&Ms? Peanut, peanut butter, or minis all work. Adjust chocolate chips down if using larger M&Ms.
• Why are my cookies dry? Too much flour or overbaking. Spoon-and-level your flour and pull cookies when the centers look slightly underdone.

Ready to make your kitchen smell like a holiday movie set? These five Christmas M&M cookie recipes bring bakery-level texture and festive flair without fuss. Pick one, preheat the oven, and get those trays going—your cookie plate is about to be the most popular stop of the season.