These bite-sized Christmas M&M Mini Cookies are a fun take on a classic Chocolate Chip Cookie and look so Christmas-y with the Red and Green M&M’s.

Closeup on a white serving platter filled with Christmas M&M Mini Cookies sitting on a white table with Christmas decorations in the background.

We are on a Mini Cookie Kick this Holiday Season – Mini Rice Krispie Treats, Mini Sugar Cookies, and now Christmas M&M Mini Cookies.  This fun holiday take on a traditional Chocolate Chip Cookie is the perfect bite of cookie goodness – yum, yum, yum.  They are rich and sweet and the Red and Green M&M’s add a much-needed festive Holiday theme.  Two thumbs way up from everyone in the Two Sisters Test Kitchen. They’ll be a hit at both a Cookie Exchange Party and a Holiday Party.  And just think, you can have two or three of them and not feel guilty!  We hope you love them as much as our family did.  Merry Christmas

Collage image showing the steps for making the Christmas M&M Mini Cookies dough.

Step 1: To make the cookie dough, cream the butter and sugars with a mixer for 2-3 minutes.  Add the eggs and vanilla and mix for another 3 minutes.  Add the baking powder and mix.  Then add the flour 1 cup at a time.
Step 2: Fold in the mini semi-sweet chocolate chips.
Step 3: Finally, mix in the Red and Green M&M Minis.  Just a note about the M&M’s: we highly recommend using M&M minis for these cookies.  I pulled out the red and green M&M’s from two bags of M&M Minis and had approximately 1 1/2 cups.  We added 1 cup to the Christmas M&m Mini Cookie dough.  If you only want to buy 1 bag of M&M Minis – use all the green and red M&M’s that you have.  If there is not 1 cup of them – add some extra Mini Chocolate Chips.

Baking Instructions

Collage image showing the Christmas M&M Mini Cookies before they go in the oven and after they come out of the oven.

Step 4: Take a small spoonful of dough (each cookie was .5 oz.) and roll it into a ball.  Press the ball down slightly on the cookie sheet. This will help you get a more uniform cookie. If you have any M&M’s leftover, press in a couple onto the top of the cookie ball.
Step 5: Bake the cookies in an oven preheated to 375 degrees until they are golden brown on the bottom and around the edges.  They should bake for approximately 8 minutes Allow the Christmas M&M Mini Cookies to cool. A few of the M&M’s that are on the top of the cookies might break during the cooling process.  There is not a lot you can do about that.  It’s fine … they taste great and still look pretty!

Christmas Gift Packaging Idea

A clear gift bag filled with Christmas M&M Mini Cookies and tied with a red bow sits in front of a Santa Boot decoration.

Step 6: If you put a handful of these Christmas M&M Mini Cookies into a plastic bag and tie it with a Christmas ribbon you’ll have a GREAT Holiday gift for your neighbors, co-workers, or your children’s teachers!

Expert Tips and FAQ’s

Use Room Temperature Ingredients

Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier.  For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up.  The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted.  If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up.  We have a whole post about How to Soften Butter, click here if you need more information on how to do that.

Do you need to use a Mixer?

Yes. In our opinion, you need some kind of a mixer to make a good cookie dough. A stand mixer, while expensive, is a great investment if you believe you have a lot of homemade baked goods in your future. An electric hand-mixer also works well and you can probably find one for around $20. You can hand mix cookie dough in a pinch (which is how we did it growing up), but you will really have to use a lot of muscle to cream the butter and sugar, and eggs properly.

Cookie Dough Mixing Tips

Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour at low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.

Prepping the Cookie Sheet

We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.

Oven Tips

Everyone’s oven is different. We recommend starting with a test bake with a single cookie to help you hone in on the exact baking time for your oven. You should set your timer for 2 minutes less than whatever the recipe recommends. Once the timer goes off, open up the oven and see how your cookie is baking. Make corrections accordingly. Our oven has a hot spot in the back so we always rotate the cookie sheet halfway through the baking time to get a more even bake. Although this may seem like an unnecessary step, it is better to do this than burn a whole tray of cookies.

Storage/Freezing Tips

Cookies should always be stored in an airtight container.  They should be completely cooled before storing them. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.

Closeup on a white serving plate filled with Christmas M&M Mini Cookies.

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Christmas M&M Mini Cookies

Yield 50-60 cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

These bite-sized Christmas M&M Mini Cookies are a fun take on a classic Chocolate Chip Cookie and look so Christmas-y with the Red & Green M&M's.

Ingredients

  • 1 cup Butter (Sweet Cream, Salted)
  • 1 cup Dark Brown Sugar (packed)
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tablespoon Vanilla
  • 2 3/4 cups All-Purpose Flour
  • 1 teaspoon Baking Power
  • 1 cup Mini Semi Sweet Chocolate Chips
  • 1 cup Red and Green M&M Minis

Instructions

  1. Cream the butter and sugars with a mixer if you have one.
  2. Add the eggs and vanilla and mix until fully combined.
  3. Add the baking powder and mix.
  4. Add the flour 1 cup at a time and mix until combined.
  5. Using a spoon, fold in the chocolate chips.
  6. Mix in the Red and Green M&M Minis.
  7. Take a small spoonful of dough (each cookie was .5 oz.) and roll it into a ball.
  8. Press the ball down slightly on the cookie sheet.
  9. If you have any M&M's left over, press in a couple onto the top of the cookie ball.
  10. Bake the cookies in a 375 degree oven approximately 8 minutes until they are golden brown on the bottom and around the edges.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!