This is my family's go-to cookie for every holiday season, a recipe that turned a simple cookie tray into a tradition. I first made this batch in early December when I wanted something bright, colorful, and nostalgic for a school bake sale. The combination of semi-sweet chocolate and white chocolate with those cheerful red and green M&M's immediately made it the cookie that disappears first. The texture is soft at the center with a slightly crisp edge, and the sprinkle-topped tops always feel festive enough for Santa's plate.

I remember baking a double batch the year my niece came to stay, and the kitchen filled with the scent of butter and vanilla as she helped fold in the candies. Watching her light up at the sight of green and red candies dotting the dough is the reason I keep this recipe in constant rotation. It is forgiving, quick to assemble, and endlessly adaptable, which makes it perfect for busy hosts trying to deliver joy without fuss.

Ingredients

• Unsalted butter: 1 cup softened. Use quality butter like Plugra or Kerrygold for a rich, creamy base; softened to room temperature makes for proper creaming with sugar and helps with even spread.
• Light brown sugar: 1 1/2 cups packed. The molasses in light brown sugar provides chew and depth; press firmly in the measuring cup for an accurate measure.
• Granulated sugar: 1/2 cup. Balances the brown sugar to help with crisp edges and caramelized notes during baking.
• Vanilla extract: 2 teaspoons. Use pure vanilla extract for best flavor; if you have vanilla bean paste, 1 teaspoon adds a speckled look and extra aroma.
• Eggs: 2 large. Room temperature eggs emulsify better and yield a more tender crumb.
• All-purpose flour: 3 cups. Spoon and level into measuring cup for accuracy; King Arthur or Pillsbury are dependable brands.
• Kosher salt: 1 teaspoon. Essential for balancing sweetness and rounding chocolate flavors; use Diamond Crystal or Morton, but adjust if using fine table salt.
• Baking soda: 1 1/2 teaspoons. Adds lift and helps with a light chew; ensure freshness for best rise.
• Semi-sweet chocolate chips: 1 cup. Use a quality brand like Ghirardelli or Guittard for deeper chocolate flavor.
• White chocolate chips: 1 cup. These bring creamy sweetness and visual contrast against the semi-sweet chips.
• Holiday M&M's: 1 cup (red and green). These create the festive color and pleasant crunch; add more on top before baking for show-stopping cookies.
• Holiday jimmies: 1/4 cup. Use colorful sugar sprinkles sparingly on top for an instant festive finish.

Instructions

Preheat and prepare: Preheat oven to 350 degrees F and line baking sheets with parchment paper. Having the oven at the correct temperature before you scoop ensures even baking and predictable spread. Cream butter and sugars: In a large mixing bowl, combine 1 cup softened unsalted butter, 1 1/2 cups packed light brown sugar, and 1/2 cup granulated sugar. Beat for about 2 minutes until the mixture is lighter in color and fluffy. Proper creaming traps air that helps cookies rise and develop a tender crumb. Incorporate eggs and vanilla: Add 2 large eggs one at a time and 2 teaspoons vanilla extract, beating until well combined. Scrape the bowl to ensure full incorporation; the batter should look smooth and glossy. Add dry ingredients: Sift or whisk together 3 cups all-purpose flour, 1 teaspoon kosher salt, and 1 1/2 teaspoons baking soda. Add to the wet mix and beat JUST until combined. Overmixing develops gluten and can lead to tougher cookies; stop when no streaks of flour remain. Fold in mix-ins: Use a spatula to fold in 1 cup semi-sweet chocolate chips, 1 cup white chocolate chips, and 1 cup holiday M&M's. Reserve a few M&M's and jimmies to press onto the tops of cookie dough mounds before baking for a festive look. Scoop and bake: Using a 2 tablespoon cookie scoop, drop dough about 2 inches apart onto the prepared parchment-lined sheets. Press a few reserved M&M's on top and sprinkle lightly with holiday jimmies. Bake 11 to 13 minutes until the edges are lightly browned but centers still appear slightly soft. They finish cooking on the sheet. Cool: Remove from oven and let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely. Cooling on the sheet allows the cookie to set without breaking its tender center.

Storage Tips

To keep texture consistent, let cookies cool completely before storing. For short-term storage keep them in an airtight container at room temperature for up to five days. If you want a slightly softer cookie after time, add a slice of bread to the container — it helps retain moisture. To freeze, arrange cooled cookies in a single layer on a tray, freeze solid, then stack with parchment between layers inside a freezer bag for up to three months. Reheat briefly in a 325 degrees F oven for 3-4 minutes to revive that just-baked warmth.

Ingredient Substitutions

If you want to reduce sweetness, swap white chocolate chips for chopped nuts like pecans or walnuts at a 1:1 ratio. For a gluten-free option use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it. To avoid eggs, substitute with a commercial egg replacer following package directions, although texture will be slightly different. For dairy-free, use vegan butter and dairy-free chocolate chips, but note the flavor and mouthfeel will change slightly.

Serving Suggestions

Serve these cookies on a decorative platter alongside hot cocoa, mulled cider, or coffee for adults. They make a stunning contribution to holiday cookie trays and pair beautifully with shortbread and ginger snaps for variety. Garnish with fresh rosemary sprigs or a dusting of powdered sugar for a snowy look. Pack a few in treat bags tied with ribbon for neighbor gifts.

Cultural Background

Decorated and candy-studded cookies like these are a modern American holiday classic, blending classic chocolate chip dough with candy-coated pieces for color. They echo traditions of festive sweets designed to bring bright color and fun to winter gatherings. The idea of leaving cookies for Santa is an old household custom that encourages baking together as a family ritual during the holidays.

Seasonal Adaptations

Transform this base for other seasons by swapping colored candies and sprinkles. For Valentines Day use pink and red candies, and for patriotic holidays switch to red, white, and blue. Add orange zest and dark chocolate for autumn gatherings or peppermint chips and crushed candy canes for an extra holiday twist.

Meal Prep Tips

Scoop dough into balls, place on a baking sheet, freeze until solid, and then store in freezer bags. This allows you to bake fresh cookies in small batches whenever you need them. Label bags with the bake date and enjoy fresh-baked flavor without the last-minute rush.

These cookies are simple, joyful, and endlessly adaptable. Whether you are sending a tray to work, leaving a plate for Santa, or hosting a cookie exchange, they are reliably cheerful and delicious. Make a double batch and enjoy sharing the warmth and color they bring to the season.