White Chocolate m&m Christmas Cookies Recipe (2024)
by Judy2 Comments
Chewy and colorful, these red and green M&M® cookiesinclude chunks of white chocolatefor a festive Christmas cookie recipe!
I have a nostalgic feeling when I bake M&M cookies. When Country Cupboard Cookiesbeganback in 1988 as a home based business, the first cookie recipe I developed wasChocolate Chip with m&m candies. I baked hundreds of these classic cookies, feeding them to my husband and his co-workers. I ate more than a few myself. As the years went by and we moved our small cottage business to a commercial site, we progressed to an internet cookie gift business and continued to bake chocolate chip M&Mcookies along with many new cookie flavors. This particular recipe eventually became a featured cookie of the month that we baked seasonally and for special requests. I had ouroriginal chocolate chip M&Mcookie in mind when I baked these White Chocolate Cookies with red & green M&M’s for the holiday baking season.
Although Ihave retired from the long hoursof our cookie bakery, which we closed in 2015, I still enjoy baking a few times each week and I love sharing my cookie recipes on this blog! I’ve adapted many of our original bakery style recipes for the home baker, and this is one of them. You can mix thecookie dough using a small hand or stand mixer. This cookie recipe yields 28-30large 2 ounce cookies. I like baking large bakery style cookies using a cookie or ice cream scoop but you can also use a large spoon and hand portionyour cookie dough.
I used chunks of Callebaut white chocolate, which is a high quality chocolate, but you can also use white chocolate chips purchased in your grocery store. Another option is to buy a premium white chocolate bar and chop it by hand. Of course, any color M&M candies will work in this recipe, but the red and green available this time of year in December are so festive, especially with the white chocolate.
Wouldn’t a friend or family member enjoy a bag of homemade cookies during the holidays this year? You can purchase holiday festive paper bags like these at your local craft stores and online sources for gift bakery bags. I have usedPaperMartonline over the years, no minimum order and they ship fast. Another site I’ve used is Fancy Flours, an online store that has many products for home bakers. There areETSY stores that offercute bakery bags for gift giving. Have fun baking and sharing your homemade cookies! No cute gift bags around the house? Brown lunch bags work just as well, try lining the bag with a bit of parchment or waxed paper for freshness.
If you try this cookie recipe, I’d love to see any photos that you would like to share!Tag us #countrycupboardcookies and share onInstagramand/or comment below.
8 ounces unsalted butter (2 sticks), at room temperature for 20 minutes
7½ ounces packed light brown sugar (1 cup)
7 ounces granulated white sugar (1 cup)
2 large eggs
1 Tablespoon pure vanilla
1 ounce rolled (old-fashioned) oats (1/4 cup)
14 ounces all purpose unbleached flour (3 cups plus 2 TBL)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
8 ounces white chocolate chunks (approximately 1½ cups)
12 ounces m&m's (1 bag or approximately 2 cups)
Instructions
Cream together butter and sugars in mixing bowl, careful not to overbeat.
Combine the eggs with vanilla and add to your mixture, mixing just to blend the egg with the sugars and butter.
Add the rolled oats.
Mix together the flour, baking powder, baking soda and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in the white chocolate, using your hands to finish mixing in. Add the M&M candies and stir by hand to avoid breaking the M&M's.
Portion 2 oz of dough with a cookie scoop ( ice cream scoop) for each cookie or you can use a ¼ cup measuring cup to estimate.
Cover and Chill the dough balls one hour. When ready to bake, preheat oven to 375 degrees. Bake 12 minutes. Let cool on tray until set, then enjoy!!
Notes
You can add the entire bag of m&m's candies to the recipe or save some and top each dough ball with a few if you want the candies to stand out. This is not necessary of course, unless you are photographing your creations!
Indulge in the delicious and fun treat of Edible M&M Cookie Dough! Mix and match the colors of the M&Ms to match different holidays and celebrations for a versatile and festive dessert. And don't worry, it's completely safe to eat!
Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.
Add powdered milk. Sprinkling about 2 to 3 tablespoons of powdered milk per cup of cookie mix may seem kind of unconventional, but it is the best hack! ...
M&Ms are made with a hard candy shell that protects the chocolate in the center from melting. However, during baking the candy shell might slightly crack from the heat or become more incorporated into the dough. Don't worry, they still taste just as delicious!
Absolutely. You will find that you like the outcome as well. You can put peanut butter chips in as well. putting M&M's and peanut butter chips in the batter, then coat the top (after it's baked) in melted chocolate, let that cool and then coat with a peanut butter, or peanut butter frosting.. would be delicious.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
Press the chocolate chips and/or M&Ms into the top of the ball of dough closer together than you think, as they'll spread apart as the cookie bakes and spreads. If refrigerating or freezing your dough, wait to dot each ball until right before baking as the M&M colors can bleed into your cookie.
In contrast, the M is actually made of an edible paper that is not water soluble, so it does not dissolve in water. But once all the dye (which essentially acts like a glue for the M to stick to the candy) has dissolved, the M detaches from the candy and floats up to the surface of the water.
Youngman says chilling the dough for at least one hour before baking is crucial. An overnight sleepover in the fridge is even better. But if you can't wait, shape your dough into balls and freeze them for 15 minutes before popping them into the oven. So yes, resting your cookie dough makes better cookies.
If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.
Let's not sugarcoat it: raw dough can leave you feeling crumby. While it is tempting to lick the batter when making cookies, there is a chance of getting salmonella food poisoning and not just from uncooked eggs. “The uncooked flour may also contain bacteria that can cause food poisoning,” says Rybicki.
It is best to steer clear of raw cookie dough due to the potential contamination of disease-causing bacteria in raw flour. If you love indulging in cookie dough, look for brands that state they are safe to eat raw. You can also make your own edible cookie dough at home with commercial heat-treated flour.
Although eating raw cookie dough has always been delicious, it has also been very dangerous. This is because flour is at risk of exposure to naturally occurring microbiological threats, including E. coli and Salmonella.
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