Indulge in the festive joy of chewy, no-spread M&M cookies! This easy dessert recipe is perfect for holiday baking with kids. Enjoy the perfect balance of chewy texture and colorful M&M goodness in every bite.
As a mom of three, I’m always experimenting with my cookie recipes to find easy and delicious cookie bases that are low-hassle. These chewy, M&M cookies are the perfect holiday treat because they are a no-chill, and no-spread recipe. They’re simple to make, and my kids love helping out with the mixing, scooping and baking process. The best part is I can also make them at school with my air fryer for my culinary students!
Why We Love these Cookies
- Nostalgia and Tradition: These cookies remind me of my childhood baking years because they are so simple and the M&Ms offer an element of nostalgia.
- Easy and Fun: They are simple to make, even for novice bakers, and kids love to help make them.
- Festive and Delicious: The bright, festive colors of the M&Ms add a cheerful touch to the holiday season.
- Perfect for Gifting: These cookies make a delicious and thoughtful gift for friends, family, and neighbors. Add them to cookie trays and tins!
Ingredients
Butter, Brown Sugar, and Granulated Sugar: These ingredients work together to create a tender, chewy cookie. The butter adds richness and moisture, while the sugars provide sweetness and help to create a chewy texture.
Egg and Vanilla: The egg acts as a binding agent, holding the ingredients together and adding moisture. The vanilla extract enhances the flavor of the cookies.
Flour, Baking Soda, Salt, and Cornstarch: These dry ingredients provide the structure of the cookie. The baking soda helps the cookies rise, while the salt balances the sweetness. The cornstarch adds tenderness and helps to prevent the cookies from spreading.
M&Ms: The colorful M&Ms add a festive touch and a burst of flavor to the cookies.
No Spread M&M Cookie FAQS
Why are my cookies spreading?
- Overmixing: Overmixing the dough can lead to gluten development, causing the cookies to spread. Mix just until combined.
- Warm Butter: Cold butter is crucial for preventing spreading. Ensure your butter is chilled before mixing.
Can I freeze the dough or baked cookies?
- Freezing Dough: Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Freezing Baked Cookies: Once cooled completely, store in an airtight container in the freezer for up to 3 months.
Can I substitute ingredients?
- The dough base in this recipe cannot be altered. However, you can omit the M&Ms and use your choice of chocolate chips or mix-ins.
How can I store baked cookies?
- Airtight Container: Store cooled cookies in an airtight container at room temperature for up to a week.
- Freezing: For longer storage, freeze cooled cookies in an airtight container for up to 3 months. We love to use Food Saver Bags which work well to keep out unpleasant food odors.
Tasty Holiday Cookie Recipes to Try Today
- Snowball Cookies
- Chewy Cinnamon Cookies
- Cherry Pistachio Snowball Cookies
- Swedish Walnut Cookies
- Spice Cake Mix Cookies
Chewy, No-Spread M&M Cookies: Perfect for the Holidays
Equipment
- 2 medium baking sheets
- 1 oven adjusted to center rack position
- 1 large mixing bowl
- Measuring cups and spoons
- stand mixer
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 10 ounces holiday M&Ms
Instructions
- Preheat oven to 350℉. Line two medium baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, add butter, and sugars. Cream for about a minute or until light and fluffy.
- Add egg, and vanilla extract in and combine.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients.
- One just combined, fold in the M&Ms.
- Scoop cookie dough balls and place 2" apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes. Cookies will firm up as they cool.
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