Decadent Chocolate-Dipped Christmas M&M Cookies
Thick • Chewy • Festive • Chocolate-dipped — the ultimate holiday cookie that’s as beautiful as it is delicious.
Why these cookies are irresistible
If you want a cookie that captures the nostalgia of the holidays while looking absolutely gourmet on your dessert table, this recipe is for you. These Chocolate-Dipped Christmas M&M Cookies deliver a perfect balance of soft, chewy centers and lightly crisp edges, are studded with melty chocolate chips and colorful red-and-green M&Ms, and are finished with a glossy chocolate dip and sprinkles for show-stopping presentation.
Ingredients & their role
Understanding each ingredient will help you nail texture, flavor, and appearance every time.
- 1 cup unsalted butter (softened) — adds richness, moisture, and a tender crumb.
- 1 cup packed brown sugar — brings caramel depth and helps keep the cookie chewy.
- ½ cup granulated sugar — balances sweetness and contributes to slight edge crisping.
- 2 large eggs — bind the dough and create structure without drying.
- 2 tsp vanilla extract — amplifies and rounds the cookie flavors.
- 2 ¾ cups all-purpose flour — provides body and thickness for bakery-style cookies.
- 1 tsp baking soda — gives the cookies lift and a pleasing spread.
- ½ tsp salt — balances the sweetness and intensifies chocolate notes.
- 1 cup chocolate chips — pockets of melty chocolate throughout each bite.
- 1 cup red & green M&M candies — festive colors and crunchy chocolate bursts.
- 1 ½ cups semi-sweet chocolate melts — to dip cookies for a smooth, glossy finish.
- 1 tbsp coconut oil (optional) — thins the melted chocolate slightly and adds sheen.
- Holiday sprinkles — visual finish and extra texture when the chocolate sets.
Step-by-step instructions
- Preheat the oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter & sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs & vanilla: Mix in the eggs one at a time, then stir in the vanilla extract until combined.
- Combine dry ingredients: Whisk the flour, baking soda, and salt together in a separate bowl.
- Mix dough: Slowly add the dry ingredients to the wet mixture, mixing until just combined — avoid overmixing to keep cookies tender.
- Fold in mix-ins: Gently fold in the chocolate chips and M&Ms, saving a few M&Ms to press on top of each cookie for presentation.
- Portion: Scoop dough into large balls (about 2–3 tablespoons each) and place them 2–3 inches apart on the baking sheet.
- Bake: Bake for 10–12 minutes—cookies should be set at the edges and slightly soft in the center. This underbake ensures a chewy center after cooling.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping.
- Melt chocolate: Heat the semi-sweet chocolate melts in 20-second bursts in the microwave, stirring between intervals. If needed, add up to 1 tbsp coconut oil to thin and add shine.
- Dip & decorate: Dip half of each cooled cookie into the melted chocolate, shake off excess, and place on parchment paper. Immediately sprinkle with holiday sprinkles.
- Set chocolate: Allow chocolate to set at room temperature or chill briefly in the fridge until fully firm.
Pro tips for perfect results
- Chill the dough for 30 minutes to prevent excessive spread and to create taller, bakery-style cookies.
- Don’t overbake: Remove cookies when centers still look slightly underdone — they continue to set while cooling.
- Press M&Ms on top right before baking to make each cookie look intentionally festive.
- For shinier dip: Add a small amount of coconut oil to the chocolate when melting, but don’t add too much — 1 tsp to 1 tbsp is enough.
- Storage: Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies (without chocolate dip) for up to 3 months.
Serving suggestions
These cookies pair beautifully with warm, cozy beverages and holiday desserts. Try serving them:
- With a steaming mug of hot chocolate or peppermint mocha.
- On a dessert board alongside gingerbread, blondies, and spiced nuts for a festive spread.
- Individually wrapped in clear bags and tied with ribbon for delightful edible gifts.
- As a sweet mini-dessert after a holiday meal — place one cookie on a small plate with a scoop of vanilla ice cream.
Why this recipe stands out
The combination of a buttery, chewy base, pockets of melty chocolate, and the bright, crunchy M&Ms creates a textural and flavor contrast that appeals to every age. The chocolate-dipped finish elevates a classic cookie into a gift-worthy, bakery-style treat that looks professionally made but is simple to prepare at home.
Full Recipe (Printable)
Prep time: 20 minutes (+30 minutes optional chill)
Cook time: 10–12 minutes per batch
Ingredients:
1 cup unsalted butter (softened)
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup chocolate chips
1 cup red & green M&M candies
1 ½ cups semi-sweet chocolate melts
1 tbsp coconut oil (optional)
Holiday sprinkles, as desired
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Cream butter and sugars until fluffy. Add eggs and vanilla.
3. Whisk flour, baking soda, and salt. Add to wet mix until just combined.
4. Fold in chips and M&Ms. Scoop dough into 2–3 tbsp balls. Chill 30 minutes if desired.
5. Bake 10–12 minutes until edges set and centers look soft. Cool completely.
6. Melt chocolate with coconut oil if using. Dip half of each cookie and add sprinkles. Allow to set.