M&M Christmas Cookies
User Reviews
5
M&M Christmas Cookies
Description
This recipe blends all-purpose flour with cornstarch, baking soda, and fine sea salt to create the dry base, which is combined with creamed unsalted butter and sugars for a tender, flavorful dough. Vanilla and eggs add moisture and richness. M&Ms and semisweet chocolate chips are folded in for bursts of chocolate and color. The dough benefits from chilling for 24 to 72 hours, allowing flavors to mature and improving the dough’s handling and resulting cookie texture.
The chilled dough is portioned into balls, optionally garnished with extra M&Ms on top before baking at 350ºF on parchment-lined sheets. The resulting cookies have a sturdy yet chewy crumb with sugary candy textures from the M&Ms. These cookies suit holiday baking with their festive appearance and satisfy those desiring a chewy cookie with chocolate variety.
For storage or delayed baking, dough balls can be frozen well wrapped for up to six weeks. Starting with the butter at a cool room temperature around 67°F and keeping the dough cold before baking are important steps to produce thick and chewy cookies rather than thin or overly soft ones.
Ingredients
- 3 cups all-purpose flour 380 grams
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt fine sea salt
- 2 unsalted butter at cool room temperature, sticks (227 grams
- 1/2 cup granulated sugar 100 grams
- 1 1/4 cups light brown sugar lightly packed, (247 grams
- 2 teaspoons vanilla extract
- 2 egg at room temperature, large
- 1 egg at room temperature, yolk
- 1 M&M candies Christmas
- 1/2 cup semisweet chocolate chips 85 grams
Instructions
- If baking the cookie dough immediately, preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
- For best results, if time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.**
- Using a large spring-loaded scoop, divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Press a few extra M&M candies into the top of each ball of dough.
- Bake at 350°F for about 11 to 13 minutes, or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Use butter at a cool room temperature (~67°F) and maintain dough temperature to preserve a thick, chewy texture.
- Chill the dough for 24 to 72 hours to develop flavor and improve texture.
- Portion dough balls before chilling to make baking convenient; wrap them well to prevent drying out.
- Cookies can be frozen as dough balls for up to six weeks; thaw properly before baking.
User Reviews
Overall Rating
5
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