Caramelized Balsamic Goat Cheese Pasta.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Holiday cookies + milk = Tuesday perfection ??
This is such a great recipe. I love how I can easily do everything by hand without a mixer. The cookies will become quite flat if you do not roll them to be taller than wide. Still taste amazing either way.
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
Love your recipes! For this one, can you use chocolate chips instead of m&ms?
This recipe already uses chocolate chips, so you can just omit the M&Ms. Please let me know if you have any other questions, I hope you love this recipe! xx
Has something about this recipe changed from last winter? I used this a bunch back in January and it turned out super well but this time when I was reading I felt like something was slightly different and my cookies turned out different as well!
Nope, nothing has changed here:) Please let me know if you have any other questions! xTieghan
First off – I’m a big fan! Thank you for the wonderful recipes.
Comment on this recipe – check the gram weight of the flour. 2-1/4 cups is 280 grams – not 250 as stated in your recipe. I was so bummed out because my cookies were flat and greasy. Then I looked at Sally’s blog. It was the flour. FWIW after 3 days in the fridge the cookies did plump up. Not sure why.
Anyway – small fix imo. Great cookies.
Hey Lori! Thanks so much. And thank you for the feedback in this recipe, I will review it! xTieghan
So do 250g or 280g?
I would do 250 grams:)
Same thing happened to me and I was so sad. I love HBH recipes and make them all the time. I weighed the flour and had flat cookies. Wah! I’m going to increase the flour weight.
I followed the directions and the cookies appeared to be way too underbaked after cooking for 12 minutes. Maybe I’m just being paranoid that they will be too underbaked when they actually are perfect? I’m currently baking each batch at about 14 minutes. How do I know when it’s too underbaked even though the recipe says 12 minutes is fine? They are very tasty cookies!!!! Great recipe 🙂
Thanks so much for giving the recipe a try, these should be finished baking at 12 minutes. Please let me know if you have any other questions! Happy Holidays! xTieghan
when baking Christmas cookies with m&M’s and chocolate chips, can I bake them right away and skip refrigeration for two hours.
I would recommend following the instructions as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!! These look amazing!! Do you if these freeze ok? I bake a bunch of different cookies for the holidays, freeze them and ship them to family and friends.
Yes, these are fine to freeze. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
I’ve baked cookies before, but the cornstarch really had me puzzled lol…..however, I’m going to give it a try after seeing the reviews and reading that it’s that secret ingredient to making them perfectly chewy….I’m doing this one to send to our son’s counselor, teacher, and my sons little friend girl….and her sister. I’m also taking some to the nursing home to my auntie who loved to baked from scratch….shell be my judge on these. Thank You….can’t wait to taste!!
Thank you so much Cassandra! I am so glad this turned out so well for you! xTieghan
Could I use half salted butter and omit the salt?
HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Do you have a preferred gluten free flour to use?
Hi! I actually do not because I never really bake with it! I apologize for that.. I think many people have had great results using King Arthur Gluten Free Flour!
1/2 what of M and Ms and chocolate chips? I am confused. Thank you!
Hi Alison! It is a 1/2 cup. Sorry about that. I hope you love these!
HI! You need 1/2 cup M&M’s. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hi Teighan! I love your site and am really looking forward to making these cookies for my fam on Christmas Eve! Quick question – did you use unsalted butter? Thanks!
Hi Laura! Yes, this recipe uses unsalted butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Writing to you from Ukraine)
Trying receipts for my Christmas box. Made these obese but want them to be not that thin. I had more temperature (180*C) , next time will try even less.
May be I should try also add less butter or more flour? Also like soft inside but edges crispy too much (I took half of them from the ovenearlier but even ah noir later they’re seemed unbacked, so crispy edges is unreal to avoid)?
Thank you very much in Advance!
Hey Julia, I would increase the flour by 1/4 cup and see if they results in the puffier cookie for you. Please let me know if you have other questions. Glad you love this recipe! thanks so much! xTieghan
Hey, Tieghan! I made the dough for these cookies last night and baked them this morning and they turned out flat. I’ve been trying to troubleshoot to make them again this evening in hopes of achieving these fluffy and delicious cookies. I admit that I didn’t let the butter cool before mixing it with the sugar, so I’ll be sure to do that this evening. However, I also measured ingredients based on the weights that you provided and I noticed that most resources say that 2.25 cups of flour should be 288g, not 250g. Apparently 38g of flour is roughly 1/3 of a cup that I may have inadvertently omitted. I’m wondering if this could have also been an issue?
Hi Morgan! Sorry for the trouble. I would try measuring the ingredients out in cups if possible. This might help be more accurate to the cookie recipe. Also, some people have found the cornstarch to yield a flat cookie, so you could try omitting that too. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂