These holiday cookies are loaded with M&Ms and gooey semi-sweet chocolate chips! A crowd-pleasing cookie recipe that’s loved by both kiddos and adults.

Yayyyy the holiday season is upon us and for anyone who knows me knows how much I LOVE Christmas. I go all out each year with the decorating and the baking and the holiday parties of course. Just getting together with the people you love most is the best feeling ever! So what better way to kick off the season than with this newish cookie recipe!

These cookies are LOADED with gooey chocolate chips and for that extra festive feel holiday M&Ms. The pops for red and green make them so festive and merry!

Ingredients You Need

• Butter- unsalted and melted.
• Brown Sugar- for moister and chew.
• Granulated Sugar- for crisp.
• Eggs and Vanilla- for structure and flavour.
• Baking Soda- the leavening agent.
• All Purpose Flour- of course brings it all together.
• Holiday M&Ms- for that festive pop of colour and milk chocolate.
• Semi-sweet chocolate chips- gooey and melty….YUM!

To Chill or Not To Chill….?

I actually don’t chill the dough before baking that’s just my personal preference; but you can make this dough in advance and chill it for about 20 mins or even overnight if you’d like. Just remember they will need to bake for a 2-3 mins longer then what the recipe calls for.

Recipe Tips

• Measuring- when you measure the flour, make sure to use the spoon and level method for best result. So spoon flour into measuring cup and level it off, you don’t want to pack the flour in, extra flour equals dry cookie.
• Storing- these cookies are obviously best eaten warm but once they are cooled they can be stored in air tight container on counter for a few days or in fridge for up to five days. Make them in advance and freeze them for up to 4 weeks. Any longer and they start to lose flavour.

Decorating like a Pro…

I always reserve some chocolate chips and M&Ms for decorating. Once I scoop out dough and place them on baking sheets I add a few extra pieces to the top before baking. The same can be done once you remove them from the oven. Gently press a few extra on top of cookies it make them more appealing to the eye! You can also sprinkle the cookies with sugar or even sea salt on top!

Once you make these M&Ms cookie you will be making them again and again! They are perfect for Christmas (not to mention Santa) or anytime you’re craving a delicious, gooey cookie treat.

Be sure to tag me on my IG @marisblissfulbites and as always Happy Baking!

XOXO Mari!

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5 from 2 votes

Holiday M&Ms Chocolate Chip Cookies

Using my go to chocolate chip recipe and adding in M&Ms candy for these holiday cookies. They are chewy and loaded with chocolate chips and M&Ms a perfect holiday cookie treat.

Course Dessert

Keyword chewy, chocolate chips, chocolaty, cookies, crispy, gooey, M&M’s

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Author Marilia Yaldo

Ingredients

• 1 cup of unsalted melted butter
• 1 cup of brown sugar
• ½ cup of granulated sugar
• 2 large eggs at room temp.
• 2 tsp of vanilla extract
• 1 tsp of salt
• 1 tsp of baking soda
• 2½ cups of All Purpose flour
• 1 cup of semi-sweet chocolate chips plus more to add on top before/after baking (optional)
• 1 cup M&Ms chocolate candy plus more to add on top before/after baking (optional)

Instructions

• Preheat your oven to 350°F and line to baking sheets with parchment paper and set aside.

  In a bowl mix flour, baking soda and salt and set aside.
• In your mixing bowl mix together butter and both sugars on medium speed for a few minutes making sure to stop and scrape down the sides in between.
• Add both eggs and vanilla and mix for another 2-3 mins.
• With the mixer on low slowly add in you dry ingredients and mix until just combined. Then add in chocolate chips and M&M"s and mix for another 10 secs making sure not to over mix.
• With a large (3 oz.) scoop, scoop dough on to parchment lined cookie sheets and here you can add more chocolate chips and M&Ms on top.
• Bake for 10-12 mins until golden brown edges. For gooey cookie take them out earlier at about 9 mins, for crispier cookies leave them in longer. They do continue to bake while they cool so you don't want to over bake. Once you take them out let them cool on sheet for 3 mins before transferring to a cooling rack.

Notes

Always mix your butter and sugars for at least 5 mins if you can it makes a big difference in cookie texture.

But don’t over mix once you add dry ingredients you’ll get tough cookies.  Also level your flour don’t compact it, it can dry out your cookies.

You can place your dough in the fridge for 10-20 mins before baking and even overnight it will just take a few minutes longer to bake.

Always best to eat these the day they are made but they can be stored in air tight container in fridge up to a week or you can freeze them for up to a month.