christmas m&m cookies
My new pre-run fuel!
Well, that’s a lie – kinda. Since I have a batch of these chilling on my counter, I often grab a piece before my 4am runs just cos I sometimes wake up a little hungry and, well, the cookies are just there. I’m kind of a horrible runner and don’t typically eat before my sessions. Most in the sporting community would scream in response to that proclamation. I know it’s not the best thing, I know I’d probably run better if I nibbled a little something, and I know I used to be far more inclined to knock down a small pre-workout something back in my wee runner days.
So hey, a bit of cookie is better than nothing, right? Right?
Or so I’ll continually tell myself.
Christmas M&M Cookies are the pinnacle of the holidays. If Christmas were a cookie, it’d be one of these. Easy, festive, loaded up with chocolate out the wazoo, baked soft and buttery. A total crowdpleaser and even more so with kids if you have them roaming about the grounds during the season.
Mmmm, M&Ms
The first rule of M&M cookies is to be sure to swipe a few loose candies while baking. Just a regulation via the greater authorities, and I’m merely the messenger.
If you’ve made my (or any) cookie before, you know the drill here. Cream butter, brown sugar, and regular sugar until light and fluffy. Beat in two eggs, one at a time, then some vanilla.
Dry ingredients: flour, baking soda, and salt. Mix until just combined, then fold in dark or semi-sweet chocolate chips and lots of Christmas M&Ms.
Scoop out heaping two tablespoon-sized mounds of dough and roll into a ball. Set on the prepared baking sheet. If you please, push a couple more chippies and M&Ms into the rounds to level up the goodness of each nibble.
Bake at 350 for 8 minutes. Remove the baking sheet, tap a few times on the countertop to flatten, and bake another 3-4 minutes until the edges set up but the centers are still soft. Cool the cookies on the baking sheet to aid in the firming-up.
The rest here is easy: eat, eat, EAT! Or, cool the cookies completely and store for later. A frozen cookie is a gift from the gods, I say. I don’t why they’re so charming to eat that way, but a cold cookie never fails me.
Nor does a warm one, really. Or a room temperature one. Cookies just don’t fail, honestly.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Christmas baking is the best baking:
Cranberry White Chocolate Oatmeal Cookies
Bourbon Brown Butter Chocolate Chip Cookies
Peppermint Bark Sandwich Cookies
Chocolate Dipped Bourbon Peanut Butter Cookies
Salted Pretzel Chocolate Chip Cookies
Crinkly Maple Glazed Peanut Butter Cookies
christmas m&m cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips
- 1 cup Christmas M&M candies
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips and the M&Ms with a rubber spatula. Do not overmix.
- Scoop rounded 2 tablespoon sized mounds of dough. Roll into a ball. Place onto the prepared baking sheet, taking care not to overcrowd the pan. Press a couple more chocolate chips and/or M&Ms into each ball.
- Bake for 8 minutes. Remove the cookie sheet and tap firmly against the counter to flatten. Return to the oven for 3-4 minutes until the edges are set but the centers are still soft. Cool on the baking sheet.
- Eat a few warm, or cool completely and store in an airtight container for up to 5 days, the fridge for a week, or the freezer for infinity (3 months).
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