Christmas M&M Bakery Cookies (Print-Friendly Version)
Soft bakery-style cookies loaded with holiday M&Ms. Classic seasonal treat, easy to make at home.
# Ingredients You'll Need:
→ Dry Ingredients
01 -
420 grams all-purpose flour
02 -
1 teaspoon salt
03 -
1 teaspoon baking soda
04 -
1 1/4 teaspoons cornstarch
05 -
2 teaspoons baking powder
→ Wet Ingredients
06 -
225 grams cold unsalted butter, cubed
07 -
200 grams brown sugar
08 -
134 grams granulated sugar
09 -
1 teaspoon vanilla extract
10 -
2 large egg yolks
11 -
1 large egg
→ Mix-ins
12 -
170 grams Christmas M&Ms, plus extra for topping
# How to Make It:
01 -
In a large mixing bowl, whisk together all-purpose flour, salt, baking soda, cornstarch, and baking powder. Set aside.
02 -
In a separate bowl, combine cold cubed butter, brown sugar, and granulated sugar. Mix with a stand mixer on low speed just until most of the butter is incorporated but still slightly cold. Avoid overmixing.
03 -
Add vanilla extract, egg yolks, and whole egg to the butter mixture. Mix until fully integrated.
04 -
Gradually mix half of the dry ingredients into the wet mixture until just combined. Add the remaining dry mixture and blend until a cohesive dough forms.
05 -
Lightly toss M&Ms in a small amount of flour to prevent sinking.
06 -
Gently fold the prepared M&Ms into the cookie dough by hand, distributing evenly.
07 -
With a cookie scoop or scale, portion dough into approximately 6 tablespoons (about 90 grams) per cookie. Place cookies spaced well apart on a parchment-lined baking sheet.
08 -
Press additional M&Ms lightly onto the tops of each portioned dough ball for a festive appearance.
09 -
Refrigerate the formed dough for at least 3 hours or overnight to ensure thick, bakery-style cookies and to prevent overspreading.
10 -
Preheat the oven to 175°C (350°F). Bake cookies for 17 minutes, or until edges are lightly golden while centers remain soft.
11 -
Allow cookies to cool on the baking tray for several minutes before transferring to a wire rack. Serve once fully cooled.
# Extra Information:
01 -
For bakery-thick cookies, do not skip the chilling step; dough can be chilled up to overnight. Add chopped dark chocolate for extra richness if desired. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
02 -
Dough may be portioned and frozen unbaked. Bake directly from frozen, adding 1–2 minutes to baking time.