Christmas Cookies filled with festive coloured M&M’s and chocolate chips are fun to make with the kids and delicious for adults to eat!
THE cookie of choice to have out with a glass of milk (or hot cocoa) for when Santa comes around delivering gifts, these Christmas cookies are irresistibly soft and melt-in-your-mouth with the perfect chewy centres!
The best cookies that most of the general population prefer are soft, slightly chewy with crispy, buttery edges and melty chocolate chips (like this cookies recipe).
The best part about this Christmas cookies recipe is that you don’t need any weird ingredients or chilling time. Simple steps and simple ingredients with ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes. Done! This is a classic Cookies recipe!
HOW TO MAKE CHRISTMAS COOKIES
You’re going to start with your butter. Make sure you melt it so its half melted and half softened. That’s the key to the crispy outer, golden edges. Beat it together with brown and white sugars until pale in colour. If you’re tempted to stop when the sugars are just heated in, please keep going! Use an electric mixer if you need to, a hand mixer. The sugar should be semi-dissolved.
THE SECRET TO SOFT COOKIES
We use golden syrup, maple syrup, honey, coconut syrup, or light corn syrup added into the cookie dough to make them super soft!
Beat in the vanilla and the egg until just mixed through. Then add the flour, baking soda, and salt. If you can’t hold the dough in your hands or it is too wet to form into cookie dough balls, add a little more flour at a time (by the tablespoonful) until the dough is still soft, but easy to handle.
Fold in half of the choc chips and m&m’s with your hands. You don’t want to over-mix!
To make jumbo sized Christmas cookies (like these): Scoop out 12 balls (about 2 tablespoons of dough) and arrange them at least 3 inches apart. Give them room to spread!
For regular sized Christmas cookies: Scoop out 18-20 cookie dough balls using a 1 tablespoon capacity cookie scoop.
Press the remaining candy onto the tops.
Bake for about 11-12 minutes, then check them. Christmas cookies will look pale, puffed up and no where near done! Don’t be fooled! If they are golden around the edges, take them out. DO NOT OVER BAKE! Your cookies will set and harden once they have cooled.
You can give the baking sheet a couple of light taps on your counter to deflate them, then leave them to cool on the baking sheet for about 30 minutes.
Soft Christmas cookies!
Looking for more cookie recipes? Try these!
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The best, Easy Soft and Chewy Santa Christmas Cookies with simple steps and ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes!
- 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
- 3/4 cup (6 oz / 165 g) packed light brown sugar
- 1/4 cup (2 oz / 55 g) granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
- 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 1/2 cups (8 oz / 230 g) all purpose or plain flour scooped and levelled -- add more as needed -- only up to 1/4 cup extra)*
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 cup red and green m&m's, divided
- 1 cup semisweet chocolate chips, (dark or milk chocolates can be used)
Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
Fold in half of the chocolate chips and m&m's with your hands.
Scoop out 18-20 balls* and arrange them on a lined baking sheet with parchment paper. Press the remaining candies onto the tops of each cookie.
Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
Allow to cool on the baking sheet for about 30 minutes.
*When measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.
To make jumbo sized Christmas cookies (like these): Scoop out 12 balls (about 2 tablespoons of dough) and arrange them at least 3 inches apart to give them room to spread. You may need 2 or 3 large baking sheets.
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