Next Post
Caramelized Balsamic Goat Cheese Pasta.
This post may contain affiliate links, please see our privacy policy for details.
The only thing better than a classic chocolate chip cookie?
A Christmas version…with holiday M&Ms and a recipe from Sally’s Baking Addition! I am so exited about today’s Christmas Chocolate Chip Cookie recipe because well, chocolate chip cookies are the BEST! Plus, this recipe comes from the cookie queen herself, Sally of Sally’s Baking Addiction.
First off, can I just say that these cookies are possibly the best I’ve ever baked. I mean, they’re soft, doughy, chewy and really just cookie perfection with some festive holiday M&M’s in them. If there was every a cookie to bake this holiday season, it should probably be these! Oh, and did I mention just how easy they are? Because they’re simple as can be, and quite possibly the best part…you can keep the dough in the fridge for unexpected holiday guests. Then just grab the dough from the fridge, roll it up into balls, sneak a bite or two, bake…and you’ll have the best Christmas Chocolate Chip cookies in less than twenty minutes! Yes, please!
If by some crazy chance you guys are unfamiliar with Sally’s blog, I highly recommend you check her out immediately. In fact, seeing as it’s baking season, it couldn’t be more perfect timing. Sally has some of the best baked goods on the web.
I’m sharing this cookie recipe from her cookbook Sally’s Baking Addiction: Irresistible Cookies, Cupcakes & Desserts For Your Sweet-Tooth Fix because she has just re-released the book with eight brand new cookie recipes…and well, I kind of think you need this baking book in your kitchen at all times. Aside from the eight new cookie recipes, Sally’s cookbook is filled to the brim with chocolate cakes, brownies, muffins, granola, pies, and basically every baked good you would ever want in your kitchen. This cookbook is the perfect book (or maybe Christmas gift) for anyone who loves to bake. And what’s really awesome is that the recipes are all easy and approachable, making them perfect for everyone from beginning bakers to advanced!
Plus, there’s a whole chapter on cookies. Yes, one entire chapter on just COOKIES…thank you Sally! 🙂 She is currently working on her 3rd cookbook and well, it’s all about cookies!
OkOK, but let’s get into the details about these Christmas chocolate chip cookies. I want to point out that if you own Sally’s book these cookies are actually called Rainbow Chocolate Chip Cookies, but seeing as it’s Christmastime I just had to use the holiday M&M’s. They are one of my favorite Christmas candies, I just love their red and green colors. I leave a bowl on the counter in the kitchen all December long (ok and the mini holiday Reese’s too) for people to snack on. Hey, it’s Christmastime, sweets are simply a must!
Anyway, when I saw these cookies, I knew I had to make them. Sally’s secret ingredient is cornstarch, which sounds kinds of odd, but it makes the most perfectly soft, chewy and doughy cookie. I’m all about soft, doughy, non cakey cookies, so these are right up my alley. Sally uses melted butter and egg yolks, which also help these cookies to achieve their awesome texture.
These are great all around simple and delicious cookies. They’re perfect for gifting, last-minute guests or simply making and sharing with the family! I made two batches because I knew I had to share some with my brothers, especially my youngest brother Red who could probably live off of cookies, sweets and bread. He said they were amazing and then proceeded to eat four. Luckily he’s 16, weighs about 100 pounds, is growing like crazy and snowboards all day, so I don’t think he has to worry about any of those extra calories…for the rest of us? Ahh well, it’s Christmastime, anything goes, right.
Right!
Christmas Chocolate Chip Cookies.
Servings: 16 cookies
Calories Per Serving: 338 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/4 cups all-purpose flour 250g
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter melted, 170g
- 3/4 light brown sugar 150g
- 1/2 cup granulated sugar 100g
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 semi-sweet chocolate chips 90g
- 1/2 cup Christmas M&Ms
Instructions
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Whisk in the egg, then the egg egg yolk, followed by the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips and M&Ms. Cover the dough and chill for at least 2 hours (or up to 3 days).
- Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
- Preheat the oven to 325 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 3 tablespoons of dough per cookie. If the dough is crumbly, the warmth of your hands will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough 3 inches apart onto each cookie sheet.
- Bake each batch for 11-12 minutes. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. The cookies will stay fresh in an airtight container for up to 10 days.
Holiday cookies + milk = Tuesday perfection ??
This post was originally published on December 13, 2016
Hi Tieghan, I just made these and they were so good! Thank you for another great recipe. I will definitely make them again!
Hey Katia,
Happy Sunday! Big thanks for making this recipe and your comment, I love that it turned out well for you!
I have made this recipe over 50 times. I only use real butter. When melting the butter I get it fairly hot (not browned) and add it to the sugars. The hotter temperature produces a caramel like flavor to the cookie. Since I bake for large crowds, I use a medium cookie scoop and bake at 350 for 10 minutes. Everywhere I bring them I get requests for the recipe. Also I only chill the dough for 1 hour. I have tried several other M&M cookie recipes, but this is the best.
Hey Kim, Big thanks for making this recipe so often and sharing what works well for you. So glad they always hit the spot! Have a great Friday!
Hi there! Does it matter if the butter is salted or unsalted?
Thank you in advance!
Hi Rylie,
I like to use salted butter. Please let me know if you have any other questions!
This was my go-to cookie recipe for years. I am not sure what happened but the last two attempts have been epic fails. They’ve turned out flat, greasy, and inedible. Has the recipe been updated? I have weighed all of the ingredients- triple checked measurements.
Hi Angie,
Ohh no!! So very sorry to hear this. Nope, nothing has been adjusted. Are you sure it was this recipe and not this one?
https://fett-weg.today/christmas-monster-cookies/%3C/a%3E%3Cbr /> Let me know how I can help! xT
I used a hand mixer and mixed the melted butter and sugar for a few minutes until it was very fluffy! This was key, and then I use wet hands to make dough balls. Let sit the fridge for an hour and the baked perfectly! Nice and chewy and fluffy! Thank you for sharing this recipe!
Hi Terra,
Wonderful! Thank you for making these cookies and your comment, so glad they turned out nicely for you! xT
At first, my partner and I baked these as instructed, but they came out of the oven still cold, even though oven was preheated. We decided to increase oven temp to 350° F instead, which helped, and we added time. Recipe didn’t specify top rack or middle rack in oven, but we found that top rack works better.
The only thing we deviated from the recipe with ingredients was using Bob’s Red Mill Egg Replacer, as I have an egg allergy. And we doubled the recipe to make 32 cookies instead of 16.
Using a metal ice cream scoop for making the balls of dough helped, as the dough was difficult to work with after being chilled for 2ish hours.
Cookies came out greasy and crumbly, with several splitting in half. They taste more like sugar cookies than chocolate chip cookies. Despite the texture issues, they taste good. I recommend not eating more than one at a time, as they are very rich (at least how I made them).
In the future, I would add less sugar and less chocolate chips/m&ms, and use a bit of milk.
Hi there,
Thanks so much for trying this recipe and sharing your feedback. So sorry to hear they didn’t turn out all that great for you. If there is anything specific that I can help with, please let me know! Merry Christmas! xx
Cookies turned out very flat and greasy looking. They look NOTHING like the pictures above. I’m very disappointed. We followed the recipe exactly (followed gram measurements, refigerated for several hours, let it sit at room temp after for ten minutes before baking) and made sure to make our dough balls tall and not wide. They flattened out completely and don’t look very appetizing. Hopefully they will taste better than they look. If anyone had anything similar happen, I’d love to know what went wrong for them too.
Hi Korin,
Thanks for trying these cookies and sharing your feedback. So sorry to hear they did not turn out for you. How long did you chill the dough for? xx
mine have done the same thing! I followed the instructions to a tea… like you so I’m not sure
I really whipped the sugar and butter until it was very fluffy, also used new baking soda. Mine turned out! Hope that helps!
Hi. Can I make them and freeze them?
Hey Rima,
You bet, that will work nicely for you. I hope you love this recipe, please let me know if you have any other questions! xT