Soft and Chewy M&M Christmas Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- ¾ cup (159 g) packed light brown sugar
- ¾ cup (159 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (426 g) all-purpose flour
- 1 ½ cups (315 g) M&Ms (see note to add M&Ms to the top of the cookies)
- 1 cup (170 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until well-combined.
- Add the eggs and vanilla. Cream until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
- Add the flour and mix until mostly combined (a few dry streaks are ok).
- Add the M&Ms and chocolate chips and stir with a sturdy spoon or spatula (so the M&Ms don't break apart too much) until the batter is evenly combined.
- Scoop the dough into heaping 2-tablespoon size mounds (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
- Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.
- Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
Notes
Flour Amount: If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces).
M&Ms: The M&Ms can all be added to the dough or you can save some to press into the tops of the cookies before they bake.