Is anyone still looking for a Christmas cookie recipe to add to your cookie platter or to give as a gift to neighbors or friends. I hope so because I have the perfect recipe for you. I made these Cream Cheese M&M Cookies for our cookie exchange party with our playgroup and they were a hit.
I was more or less sold on making these cookies after seeing pictures of thick, soft, pillowy cookies oozing with melted chocolate from Averie Cooks. I chose to forgo the chocolate chips and replace them with M&Ms for a fun and festive holiday look.
These cookies are soft and chewy with a crunch from the M&M’s generously placed throughout. The cream cheese is used in place of some of the butter but you can’t taste the cream cheese at all. Allowing the dough to Chill before baking ensures your cookies will bake thick and puffy.
Recipe from Averie Cooks
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional and to taste
- 2¼ cups M&M's (holiday colored or regular)
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
- Add M&M'S, and beat momentarily to incorporate, or fold in by hand.
- Cover dough with plastic wrap and place in the fridge for at least 2 hours, or up to 5 days, before baking.
- Preheat oven to 350. Use a tablespoon to scoop cookie dough onto a baking sheet, forming into mounds, placed about 2 inches apart. Flatten mounds slightly with the back of your spoon.
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked. Transfer to a rack to finish cooling.
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.