Something amazing happened while I was baking yesterday…I came up with a new M&M’s Christmas Cookie Recipe (new to me anyway, I am sure someone else has thought of this before) that just about knocked my socks off!
I was making Christmas cookies for my friends and for my daughter’s bus driver and thought I’d try something different than the usual gingerbread cookies or sugar cookies. I bought red and green M&M’s on sale at Walgreens this past week so I thought I’d try making an M&M’s Christmas cookie recipe – everyone loves M&M’s, right?
So I brought down that heavy Kitchen Aide mixer and began mixing my batter…and when it got to the point in the recipe where I was supposed to add an entire 12 ounce bag of M&M’s, I realized that I had eaten almost half of the bag that I had opened on the counter.
I swear, I thought I’d only grabbed a handful! It must have been about three handfuls!
So…I emprovised and used half of a bag of M&M’s and half of a bag of Nestle Tollhouse mini chocolate chips.
The results? Pretty much the best cookie I’ve ever made in my life. So I want to share them with you!
Chocolate Chip M&M’s Christmas Cookie Recipe
- 1 cup of butter (at room temperature)
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla
- 2 cups regular all-purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 12-ounce package of M&Ms (I used green and red for Christmas but you can make these year round with any color!)
- 12 ounce package of Mini Chocolate Chips
Preheat oven to 350 degrees.
In a mixing bowl, cream together the butter and the sugars, then beat in the egg and vanilla.
In a separate bowl, mix together flour, baking soda and salt, then add the dry ingredients to the wet ingredients and mix well.
Add M&M’s and Mini Chocolate Chips and either mix by hand or mix in the mixer – I mixed them in the mixer and I like the way there were a little bit of broken M&M pieces in the cookies!
Using teaspoons, drop cookies of about one teaspoon onto cookie sheets making them about two inches apart. I used parchment paper over my pan because it was not nonstick – if you aren’t using parchment paper or a nonstick pan, I suggest greasing your cookie sheet lightly.
Bake for 11 minutes for a cookie that is crisp on the outside and soft on the inside, or 12-13 minutes for a crispier cookie!
Let cool for about 10 minutes – I just slid the parchment paper off the cookie sheet onto my kitchen table so that I could use the cookie sheet for the next batch immediately.