M&M Cookies

It’s the week of Christmas and everyone is rushing around trying to get ready. Kids are on school holidays and parents are trying to find time between them and wrapping presents plus heading to the supermarkets to shop for their Christmas menus. Traffic is heavy and queues are long, but if you are super organised and aren’t running around like a headless chicken, you might actually have a few minutes to spare to put together a batch of cookies for the kids and Santa on Christmas Eve!

I have plenty of great, tried and tested cookie recipes in my collection but today, I’m sharing the colourful m&m cookie recipe. It’s perfect for Christmas because it looks so festive with the bright colours, plus everybody loves m&ms and they can be bought anywhere in the world. You can use the minis or the regular m&ms or mix them together, just make sure you use the same amount stated on the recipe. Don’t forget the glass of milk for Santa!

Watch how easy this dough is put together, if you’re new at baking cookies, it’s helpful to see what light and fluffy is like when creaming butter and sugar. Have fun and let me know how you go by tagging me on Instagram or Facebook or via the comment section below. Hope you have a wonderful Christmas and a much better 2021!!!

Difficulty: Medium

M&M Cookies

Makes 1 dozen cookies



0/4 Instructions
  • In the bowl of your stand mixer, cream butter & sugar together on high until light and fluffy, about 4 minutes. Meanwhile, in a medium bowl, sift together dry ingredients.
  • Add egg and vanilla, mix until incorporated then bring the mixer down to low. Gradually spoon the dry ingredients into the batter, then add 3/4 of the m&ms and reserve the rest. Cover the dough and chill for at least 1 hour up to 1 day. (See notes)
  • Preheat oven to 170C. Divide the dough into 12 equal size balls (around 65-70g if you’re using a scale). Roll each portion into a ball then place cookies on a tray lined with baking paper. Press the rest of the m&ms on the cookie dough.
  • Bake cookies at 170C for 15-18 mins. The edges will be light brown and the centre will be soft, pop out of the oven and let cool for 5 minutes then transfer to a cooling rack and cool down completely in the fridge. (See notes)


  1. One reason for cookies spreading is if you over-cream your cookies. On the video above, you will be able to see the process clearly.
  2. This dough needs to be chilled otherwise the cookies will spread. You can make these cookies ahead and chill for 1 day. If you leave it in the fridge for more than one day, the cookies will not rise in the oven.
  3. This recipe is also freezer friendly. To freeze, follow the recipe up to stuffing the cookies with marshmallows then pop the balls on a plate lined with baking paper and freeze for 1 hour. Once the balls are frozen on the outside, they can be placed in freezer bags.
  4. To bake cookie dough from the freezer, take the dough out and place them on a tray line with baking paper, then preheat oven to 170C. The preheating time allows the cookie dough to thaw a little. When the oven is ready bake the cookies for 14 mins. Then cool as instructed.
  5. I like to let the cookies cool down and set in the fridge instead of room temperature. It takes less time and the cookies retain their softness in the centre.