How To Make M&M Cookies (Christmas Cookies)
Soft, slightly chewy, and buttery edges, these colorful Christmas M&M cookies are worth the holiday cheat day (or week? *wink*).
Preheat oven to 175 degrees C or 350 degrees F. Microwave the butter for about 30 seconds to just barely melt it (half-soft and half-melted).
Beat the butter with the brown and white sugars until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
Add the flour, baking soda, and salt, mixing until combined.
If needed, add in one tablespoon of the ‘extra’ flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball. The dough should not be dry. Too much flour will create cakey cookies instead of crispy cookies.
Fold in half of the chocolate chips and M&M’s with hands.
Scoop out 18 to 20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining candies onto the tops of each cookie.
Bake for about 10 to 11 minutes. The cookies will look pale and puffed up but should be golden around the edges. Do not overbake or your cookies will become hard once they have cooled.
Allow to cool on the baking sheet for about 30 minutes.
- Calories: 204.15kcal
- Fat: 9.69g
- Saturated Fat: 5.89g
- Trans Fat: 0.20g
- Monounsaturated Fat: 2.68g
- Polyunsaturated Fat: 0.43g
- Carbohydrates: 28.00g
- Fiber: 1.05g
- Sugar: 17.55g
- Protein: 2.11g
- Cholesterol: 21.66mg
- Sodium: 68.23mg
- Calcium: 21.32mg
- Potassium: 81.14mg
- Iron: 0.90mg
- Vitamin A: 48.08µg
- Vitamin C: 0.05mg
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