Get into the festive spirit with these soft and chewy Christmas M&M Cookies made with red and green M&Ms and white chocolate chips.
It’s never too early for Christmas Cookies! These big soft cookies with red and green M&Ms and white chocolate chips are to die for and you can wiz them up in no time in the Thermomix.
I have the best recipe for Thermomix Chocolate Chip Cookies but these are softer and melt in your mouth. The difference is I’ve used a little more butter and brown sugar and less cooking time in the oven. I’m no cookie expert but I think these taste pretty damn good!
You can find red and green M&Ms in the Christmas section at Coles and Woollies and they usually appear well before December. I’ve only found large red and green M&Ms as opposed to miniature ones hence the need for these cookies to be big.
To make these cookies in the Thermomix, I always find it easier to make the dough first then stir in the M&Ms and chocolate chips with a wooden spoon at the end so they don’t become fragments. Before baking, it’s always good to press a few extra ones and some white chocolate chips on top.
To make these Christmas Cookies ahead of time
Christmas is always a favourite time of year in our house for baking but sometimes it’s nice just to pull something out of the freezer that’s all ready to go into the oven. The great thing about cookie dough is it freezes well so if you have unexpected guests dropping by they can be ready and baked in 20 minutes. To freeze the dough, roll it into a sausage shape then cover in cling film and store in the freezer for up to three months. Bake the cookies for a minute or two longer since the dough is frozen.
Some more Thermomix Christmas recipes you may like
Soft and gooey Thermomix Christmas Cookies made with Red and Green M&Ms and sweet white chocolate chips.
160g butter, unsalted and at room temperature
120g brown sugar
40g white sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
225g plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon sea salt
50g white chocolate chips
100g red and green M&Ms
Preheat the oven to 160°C fan forced (180°C) and line a large baking tray with baking powder.
Insert the Butterfly whisk: Add the butter and sugar and beat for 1-2 mins/speed 3 until pale and creamy.
Add the egg and vanilla extract and beat 10 sec/speed 3. Scrape down the bowl and beat again for 10 sec/speed 3 until fully combined.
Remove the Butterfly whisk: Add the flour, bicarb of soda and salt and knead for 50 sec/knead function until the mixture forms a dough. Scrape down the bowl and knead for a few seconds more if the mixture hasn’t quite come together.
Stir in the chocolate chips and M&Ms with a wooden spoon, reserving some to insert later.
Scoop the mixture out and roll into golf ball sizes and place on the baking sheet. Allow plenty of space between each one for the mixture to spread. Insert 3-4 M&Ms and chocolate chips into each one then bake in the oven for 12-13 minutes.
The cookies will still be quite soft. Take out of the oven and leave on the baking tray to cool for 10 minutes before transferring onto a wire cooling rack.
Store cookies in an airtight container for up to a week.