These Thermomix Christmas cookies bake in under 15 minutes and are filled with festive red and green M&Ms. They're quick to make, soft in the centre and perfect for holiday baking.
For more festive cookies, try these cranberry and white chocolate cookies or these Christmas melting moments.
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Why You'll Love This Recipe
- The dough mixes in minutes, so you can have a batch in the oven fast.
- The M&Ms stay bright and glossy, giving the cookies a festive finish.
- They bake with crisp edges and a chewy centre, just like classic bakery cookies.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
Notes On The Key Ingredients
- Unsalted butter - use chilled unsalted butter, the Thermomix softens it to the right consistency.
- Egg - use a large egg at room temperature.
- Red & Green M&Ms - you can buy these in Coles and Woolworths in November and December, usually in the Christmas aisle. A 165 g packet gives you enough for the dough plus extra M&Ms for topping.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Soften the butter briefly in the Thermomix until it loosens.
- Add both the sugars and blend until smooth and creamy.
- Mix in the egg and vanilla until combined.
- Add the flour, bicarb of soda and salt, then mix until combined. Fold in the M&Ms using a spatula.
- Optional: Transfer the dough to a separate mixing bowl. I find it much easier to scoop and shape the dough this way without the Thermomix blades getting in the way.
- Roll into small balls, place on a baking tray and press a few extra M&Ms on top. Bake until the edges are firm but soft in the middle. Cool on tray for a few minutes then transfer to a cooling rack.
Thermomix Cookie Tips
- If the dough feels too soft, chill it in the fridge for 20 minutes.
- A few of the M&Ms pressed on top before baking may crack in the oven. If you want them completely intact, press extra M&Ms onto the cookies as soon as they come out of the oven, while they're still soft.
To Make Ahead
This dough can be frozen for later. See my detailed post on freezing cookie dough for step-by-step instructions and tips. It's the easiest way to have freshly baked cookies whenever you need them.
Storage
Store the cookies in an airtight container for up to 5 days. They also keep well in the freezer for up to 2 months. When you're ready to serve them, let them thaw at room temperature.
Common Questions
Why did my cookies spread while baking?
Spreading is a sign the butter was too soft. Use chilled butter and chill the dough for 20 minutes if it feels warm.
Can I double the recipe in the Thermomix?
For the best results, mix the recipe in two separate batches.
📖 Recipe
Thermomix M&M Christmas Cookies
Colourful, soft-centred Christmas cookies packed with red and green M&Ms. Quick to make and ideal for gifting or holiday baking with the family.
Ingredients
- 120 g unsalted butter, chilled and cubed
- 100 g brown sugar
- 45 g white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 215 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 140 g red & green M&Ms, plus a few extra to press on top before baking (see note 1)
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Line 2 baking trays with baking paper.
- Place the butter cubes into the Thermomix bowl. Mix for 12 sec/speed 5 until softened. Scrape down the sides of the mixing bowl with a spatula.
- Add the brown and white sugar to the mixing bowl. Mix for 20 sec/speed 4. Scrape the bowl thoroughly, including under the blades. Mix again for 15 sec/speed 4, until smooth and creamy.
- Add the egg and vanilla extract. Mix for 15 sec/speed 3. Scrape and repeat once more.
- Add the flour, bicarb of soda and salt. Mix for 10 sec/speed 4, scrape down the bowl, then mix again for 3 sec/speed 4.
- Stir in the M&Ms by hand with a spatula so they don't get crushed by the blades. Tip: Transfer the dough to a regular mixing bowl. I find it much easier to scoop and shape the dough this way without the Thermomix blades getting in the way.
- Roll the dough into walnut-sized balls and place them 5cm apart on two baking trays. Carefully press a few extra M&Ms on top. Tip: If the dough feels too soft, chill it for 20 minutes before shaping.
- Bake one tray at a time for 12-14 minutes, until golden around the edges but still soft in the centre. Keep the second tray chilled in the fridge while the first bakes.
- Leave the cookies on the trays for 5 minutes, then transfer to a wire rack. They will firm up as they cool.
Notes
Note 1: Red and green M&Ms are usually available at Coles and Woolworths during November and December. A 165g packet gives you enough for the dough plus extra M&Ms for topping.
To Make Ahead: The dough freezes well. See my cookie dough freezing guide for details.
Storage: Store the cookies in an airtight container in the pantry for up to 5 days. Freeze for up to 2 months, then thaw at room temperature.
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 69mg | Sugar: 7g
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