Christmas Chocolate Chip Cookies are soft, buttery, chewy and slightly crispy and irresistible! The perfect cookie for cookie exchanges, holiday parties or just because you’re craving a warm cookie.
♡ 12 DAYS OF SUGAR. . .DAY 12♡
I can’t believe this year’s sugar craze has so quickly come to an end. I’m in denial because if my 12 Days of Sugar is over, then that means another year has almost come and gone. I know I say this all the time, but time flies and I really kind of hate it.
It’s not a secret that I am a chocolate chip cookie junkie, so it was only fitting that I end with these Christmas Chocolate Chip M&M Cookies. Now the only thing that might be better than a classic chocolate chip cookie, is a classic chocolate chip with lots of Christmas M&M’s (or any M&M’s) added in, right?
These cookies are currently at the top of my “favorite cookie list”. Soft, chewy, buttery, loaded with chocolate chips and M&M’s, they’re basically perfect in every way.
These cookies are simple to make, but do require 2 hours of chilling time. Don’t panic, just make the dough and then run some errands, clean your toilets, do a load or two of laundry, or whatever else you need to do. You also can leave the dough in the fridge for up to 3 days. That means you have dough on hand and ready to go when you get the sudden urge for a warm cookie, or if you have guests pop in. Also, the longer the dough chills, the better the flavor becomes.
SHOULD I USE MILK OR SEMI-SWEET CHOCOLATE CHIPS?
It’s definitely a personal preference here. I will either use all milk chocolate chips (Guittard brand of course) or 1/2 semi-sweet and 1/2 milk. I think these would also be delicious with some white chocolate chips thrown in.
You’re going to love these cookies because who can resist big M&Ms and chocolate chips staring back at you? I definitely can’t. They’re perfect holiday party cookies because they’re easy, festive, and so good.
These are just the cookie that Santa wants left out for him on Christmas Eve. Don’t forget the glass of milk.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter, melted (I use salted)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/2 chocolate chips (milk or semi-sweet)
- 1/2 cup Christmas M&M’s
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until well combined.
Whisk in the egg, then the egg egg yolk, followed by the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips and M&Ms.
Cover the dough and chill for at least 2 hours (or up to 3 days).
Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes. (*See note)
Preheat the oven to 325 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 3 tablespoons of dough per cookie. If the dough is crumbly, the warmth of your hands will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough 3 inches apart onto each cookie sheet.
Bake each batch for 11-12 minutes. The cookies will look very soft and under baked. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. The cookies will stay fresh in an airtight container for up to 10 days.
- The original recipe calls for you to chill the dough first then roll it into balls. I actually like to roll the dough balls first and place them on a cookie sheet and cover them tightly with saran wrap. I do it this way because I think it’s so much easier to scoop the dough before it’s been chilled.
- I always throw in an extra handful of both chocolate chips & M&M’s.
Recipe source: Sally’s Baking Addiction Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your Sweet-Tooth Fix Cookbook