Peppermint M&M Christmas Cookies with sprinkles and chocolate chips, are soft and chewy, and full of Christmas cheer! These might be Santa’s favorite cookies!
I am in full blown Christmas all the things mode. Peppermint mochas, baking up a storm, decorating the house (and buying too many sparkly decorations – oops!), listening to all the Pandora Christmas stations, shopping for presents, etc. It’s all just so fun!
I found white chocolate peppermint M&M’s and these fun red and green chocolate chips at the grocery store, and couldn’t get home fast enough to bake something!
My kids wanted cookies, and the idea for these Peppermint M&M Christmas Cookies popped into my head.
My youngest boys helped me make these while we sipped on the World’s Best Homemade Hot Chocolate, and sang and danced to some Christmas music. Oh what fun!
When my older 3 kids got home from school, they quickly smelled that I had been baking, and ran to the kitchen to test a few cookies. What good little helpers 😉
They all gave these cookies 2 thumbs up and I have a feeling we will be making them every year! I think Santa would love a plate of these Peppermint M&M Christmas Cookies, too!
More Christmas Cookies to Bring You Holiday Cheer:
- Â Chocolate Peppermint M and M Cookies
- Chocolate Peppermint BiscottiÂ
- Christmas Sprinkle Cookies
- Easy Christmas Peanut Butter Cookie Recipe
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Peppermint M&M Christmas Cookies
Print recipe
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoons salt
- 1 egg
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 10oz Peppermint M&M's
- 10oz red and green chips (I used Nestle)
- 1/3 cups Christmas sprinkles
Directions
| Step 1 | |
| Preheat oven to 350 In a large mixing bowl cream together the butter and sugars. Mix in salt, vanilla, and eggs. Add baking soda and flour and mix on low just until incorporated. Stir in M&M's, chips, and sprinkles. | |
| Step 2 | |
| Drop dough by rounded 2 TBS scoops onto an ungreased cookie sheet 2" apart. Bake 9-11 minutes or until lightly golden. Allow to cool on the cookie sheet a few minutes before transferring to a cooling rack to cool completely. Store in an airtight container at room temperature. These freeze well, too! | |
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