These Large Batch Christmas M&M Chocolate Chip Cookies are easy to make and perfect for sharing! They taste like cookie perfection! Crispy on the edges, soft and chewy in the middle, and loaded with chocolate chips, white chocolate chips, and holiday M&M’s! Makes 4 dozen delicious cookies.
It’s the most wonderful time of the year! Christmas baking is the best, don’t you agree?! I love making Christmas cookies. (Check out 10 Best Christmas Cookies here!) Mixing up cookie ingredients with my kids, sampling the cookie dough, and baking cookies to share with family and friends is the ultimate Christmas activity! It’s a great way to spread love and joy this time of year.
I am sharing this recipe for Large Batch Christmas M&M Chocolate Chip Cookies with you all as part of The Sweetest Season. This is where food bloggers share a Christmas cookie recipe and spread the word about Cookies for Kids’ Cancer. We are raising money for this charity and if you can, here is where you can donate. OXO will match the donations up to $100,000. Cookies for Kids’ Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today. Click here for a link to all the cookie recipe posts from the Sweetest Season to check all those delicious recipes!
The Best Large Batch Chocolate Chip Cookies get a Christmas makeover
Chocolate Chip Cookies are my favorite dessert! What’s not to love? Years ago I perfected my Large Batch Chocolate Chip Cookie recipe. I have made it countless times for family and friends. This year I decided it was time to give it a Christmas makeover!
It still has delicious chocolate chips but you add a little less to make room for white chocolate chips and holiday M&M’s. The pop of color from the white chocolate chips, and red and green M&M’s makes it so pretty and festive!
This is why you’ll love these cookies:
- An easy one-bowl recipe
- Yields 4 dozen
- Can freeze the dough for later
- Tastes amazing!
- Beautiful, colorful Christmas cookies are perfect for sharing!
How to Make Large Batch Christmas M&M Chocolate Chip Cookies:
- Cream together butter, granulated sugar, and brown sugar for 3 minutes.
- Add in eggs, and vanilla extract, mixing for 1 minute.
- Scrape down the sides of the bowl if needed, then add cornstarch, baking soda, and salt. Mix briefly.
- Slowly and carefully stir in the flour.
- Gently mix in the chocolate chips, white chocolate chips, and holiday M&M’s.
6. Scoop the dough into balls and chill in the refrigerator for an hour or longer.
7. Bake at 350 degrees F for 8-10 minutes.
8. Remove from oven, and let cool.
Tips & Tricks:
- You can switch up how many chocolate chips, white chocolate chips, and M&M’s you use. (Apparently, most of my kids don’t like white chocolate chips so I added less the second time I made this recipe.)
- If you don’t have time (or patience!) to chill the dough in the refrigerator for an hour, you can freeze the dough balls for about 15 minutes to speed up the chilling process.
- I like to take the cookies out of the oven about 2-3 minutes before they should be done baking to add a little more of the chocolate chips or M&M’s on top in the bare spots. And I like to use the side of a fork to make sure the cookies are baking up round by pushing in any uneven spots.
- For bigger cookies: scoop out 1/4 cup of dough into balls, make sure to chill the dough, then bake for about 14 minutes. (That will yield 24 cookies.)
How to Store Cookies:
Store these Large Batch Christmas M&M Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
TO FREEZE COOKIE DOUGH:
- Line a baking sheet with wax or parchment paper.
- Scoop dough into balls onto cookie sheets just leaving enough room between dough balls that they don’t touch.
- Add more chocolate chips and M&M’s if desired on top.
- Place the cookie sheet in the freezer for about an hour.
- Then put the cookie dough balls in a freezer zip lock (labeled) and keep them in the freezer until needed! (About 3 months)
- When ready to bake, just add a couple more minutes to the baking time. No need to thaw out the dough first.
You Might Also Like:
- 10 Best Christmas Cookies That are Easy to Make
- Dark Chocolate M&M Christmas Cookies
- Christmas Muddy Buddies
- Andes Mint Chocolate Cookies
- 25 Easy Christmas Treats
- 1 ½ cup unsalted butter (3 sticks), softened
- 1 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ tablespoons cornstarch
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- 1 ¼ cup, Christmas M&M’s divided (3/4 cup in ½ on top)
1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown, and granulated sugar together on medium speed, beating until light and fluffy about 2-3 minutes. Add in eggs and vanilla and mix until incorporated on low speed. Turn the mixer up to medium-high and mix for 1 minute.
2. Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.
3. Add the chocolate chips, white chocolate chips, and 3/4 cup M&M's, and either beat for a few seconds on low speed or fold in by hand.
4. Drop 2 tablespoons of the dough or roll it into balls onto a lined baking sheet. Top with more chocolate chips & M&M's if desired. Cover with plastic wrap and chill the dough for at least 1 hour or longer in the refrigerator. (Overnight or a couple of days works too.) Or chill for 20-25 minutes in the freezer.
5. When ready to bake, preheat oven to 350 F. Spread cookie dough on a baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10 minutes until the edges are just golden. Make sure not to overbake, the cookies will set up as they cool.
6. Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to a wire rack to finish cooling. (Store in an airtight container.)
-If you want bigger cookies, scoop out 1/4 cup of dough into balls, and bake
for about 14 minutes. (After chilling dough balls for at least 1-2 hours.)