My giant cookies are back once again, and this time they’re ready for the holidays in bright red and green! The Funfetti sprinkles and M&M’s really make these Funfetti M&M Christmas Christmas cookies something familiar, yet special and fun for your upcoming holiday baking!

Christmas cookies!

Thanksgiving is right around the corner and that means all the Christmas baking can commence whenever you’re ready, right? I love making big batches of cookies, cakes, and other festive treats around the holidays. Cookie exchanges, family gatherings, gift exchanges… it’s all coming up quick, and these cookies are perfect to have out on the table to share!

If you’re looking for even more fun holiday cookies, here are a few that we LOVE at our house:

  1. Peppermint Hot Cocoa Cookies
  2. White Chocolate Peppermint Pretzel Cookies
  3. Red Velvet Oreo Cookies

How to make Christmas sprinkle cookies

These Funfetti M&M Christmas cookies use ingredients that you most likely have right in your pantry, but you may need to grab a couple of things when making your grocery list! Toss in come mini M&M’s, sprinkles, and white chocolate chips, and you’ll be all set!

  • 1 cup unsalted butter – make sure it’s cold!
  • 1 cup brown sugar – I always use light brown sugar.
  • 1/4 cup granulated sugar
  • 2 eggs cold – large eggs will be best!
  • 1 teaspoon vanilla
  • 3 1/2 cups all purpose flour – make sure to measure it correctly so your cookies don’t come out as a blob that won’t flatten out even a little bit while baking!
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda – if yours is more than a month or two old, it’s time to get a new one! Old baking soda will give you flat-as-a-pancake cookies.
  • 1 teaspoon salt
  • 1 cup Christmas jimmies/sprinkles – found mine at Walmart!
  • 1 cup white chocolate chips
  • 1 cup mini Christmas M&Ms – about 4 of those small tubes

The directions are below, and they come together SO easily – no chilling, no fuss! Also, I included a few tips that make these cookies absolutely perfect every single time. Make sure to grab a couple cookie sheets! I usually do four cookies per sheet, and they finish baking in about 9 minutes.

TIPS FOR SUCCESS:

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (chocolate chips, M&M’s, sprinkles, etc) to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

Here’s a video of the process:

I cannot wait for you to try these! They’re so festive and tasty! As always, if you make a Baking with Blondie inspired creation, I’d LOVE to see it and join in on all the fun! Make sure to tag me @bakingwithblondie or #bakingwithblondie on your social media 🙂

Happy Baking!

xo,

Mandy

Get the Recipe: Funfetti M&M Christmas Cookies

Giant cookies packed to the bring with Christmas sprinkles, M&M's (mini!) and White chocolate chips. They're gooey on the inside and crispy golden on the outside. AND did I mention that they're huge? Oh, I already did. Hey, they're big.
Servings: 8 large cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 whole eggs , cold
  • 1 teaspoon vanilla
  • 3 1/2 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup Christmas jimmies sprinkles
  • 1 cup white chocolate chips
  • 1 cup mini M&M chocolate coated candies

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each addition.
  • Add in the flour, cornstarch, baking soda, and salt (no the sea salt) and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve a few of the M&M's (to press on later), then hand stir or lowest-speed-mix the chocolate chips, Christmas sprinkles, and white chocolate chips into the batter. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on some of the M&M's.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!