This recipe for Santa’s Favorite Christmas Cookies was born out of a desire to combine every joyful element of holiday baking into a single bite. I first made these during a December when the house needed cheering after a gray week, and the bowl of colorful candies and sprinkles felt like instant confetti. The cookies came out with lightly crisp edges, a tender, chewy center, and a playful crunch from the M&M's—exactly the kind of cookie that changes a winter afternoon into a celebration. Over the years this version has replaced several store-bought parcels in our gift tins because friends always ask for the recipe.

What makes these cookies special is the balance: brown sugar for deep caramel notes, generous butter for richness, and a mixture of semi-sweet and white chocolate that creates warm pockets of melty sweetness. The holiday M&M's add color and a subtle candy-shell snap that delights kids and grown-ups alike. I discovered the ideal bake time after several rounds of testing: 11 to 13 minutes at 350 degrees F yields cookies with golden edges and soft middles. Pull them out slightly underdone and they finish perfectly on the baking sheet.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use good-quality butter like Land O'Lakes or Kerrygold for flavor and texture. Make sure it is softened at room temperature but not oily; this helps trap air when creaming and creates a tender crumb.
• Light brown sugar (1 1/2 cups, packed): Adds moisture and a rich caramel note. Packed brown sugar ensures consistent sweetness—if it’s dry, press it firmly into the measuring cup.
• Granulated sugar (1/2 cup): Balances the brown sugar and helps create crisp edges. Scoop and level for accurate measurement.
• Vanilla extract (2 teaspoons): Use pure vanilla extract for best aroma; artificial extract will work in a pinch but lacks depth.
• Large eggs (2): Bring to room temperature so they incorporate evenly into the butter and sugar mixture.
• All-purpose flour (3 cups): Spoon and level the flour into the measuring cup to avoid dense cookies from overpacking.
• Kosher salt (1 teaspoon): Enhances overall flavor; if using table salt, reduce slightly.
• Baking soda (1 1/2 teaspoons): Provides lift and a subtle spread; measure carefully for predictable texture.
• Semi-sweet chocolate chips (1 cup): Use a reliable brand such as Ghirardelli or Nestle Toll House for consistent melting.
• White chocolate chips (1 cup): Adds creamy pockets of sweetness; if using bars, chop into chunks for variety.
• Holiday M&M's (1 cup, red/green): For color and a candy-shell crunch. Reserve a few to press on top before baking for a festive look.
• Holiday jimmies / sprinkles (1/4 cup): Adds texture and extra color; choose high-quality sugar sprinkles that hold their shape during baking.

Instructions

Prepare oven and sheets: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper to prevent sticking and ensure even browning. Use heavy-duty baking sheets if possible to avoid excessive hot spots. Cream butter and sugars: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar for about 2 minutes until the mixture is light and slightly fluffy. Scrape the bowl sides with a spatula to ensure even mixing. This step incorporates air for a lighter texture. Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla. Mix until well combined but avoid overbeating which can create excess spread in the oven. Combine dry ingredients: Whisk the flour, kosher salt, and baking soda in a separate bowl to distribute the leavening evenly. Add to the butter mixture and beat JUST until combined—overmixing develops gluten and yields tougher cookies. Fold in mix-ins: Gently fold in the semi-sweet and white chocolate chips, M&M's, and sprinkles with a spatula. Reserve a handful of M&M's to press gently on top of the dough rounds before baking for a picture-perfect finish. Scoop and bake: Using a 2-tablespoon cookie scoop, portion dough onto the prepared sheets about 2 inches apart. Bake for 11 to 13 minutes until the edges are lightly browned but centers still look slightly underbaked. This ensures a soft center once cooled. Cool properly: Remove sheets from the oven and let cookies cool on the baking sheet for several minutes—this sets the structure. Transfer cookies to a wire rack to cool completely; cooling on the sheet will keep them moister, while a quick transfer will crisp the bottom a bit more.

Storage Tips

For short-term storage keep cooled cookies in an airtight container at room temperature for up to four days. I recommend separating layers with parchment or wax paper to maintain surface decoration and prevent candy transfer. For longer storage freeze cooled cookies in a single layer first, then stack in airtight freezer bags with parchment between layers for up to three months. To refresh slightly stale cookies, warm in a 300 degrees F oven for 3 to 5 minutes or microwave briefly for a soft center; watch closely to avoid melting the candy shells.

Ingredient Substitutions

If you prefer to swap ingredients, brown sugar can be substituted with half brown and half coconut sugar for a deeper molasses note, though color and flavor will shift. For dairy-free cookies, replace butter with a firm plant-based stick butter, and use dairy-free chocolate chips—expect a slight texture change. To reduce sweetness, cut the white chocolate chips to 1/2 cup and replace with chopped toasted nuts like pecans or walnuts for crunch. Gluten-free all-purpose flour blends can be used 1:1, but add a teaspoon of xanthan gum if your blend lacks it to help structure.

Serving Suggestions

Serve warm with a glass of cold milk or spiced hot chocolate. For a festive platter, arrange with peppermint bark, gingerbread men, and dried orange slices. Garnish with a dusting of powdered sugar or a light drizzle of melted white chocolate for an elevated presentation. These are ideal for cookie swaps, holiday breakfasts, or as a sweet finish to a winter dinner party.

Cultural Background

Decorated and filled cookies have long been part of Western holiday traditions, with roots in European Christmas baking where sugar and spices became status symbols during winter celebrations. The addition of candy-coated chocolates is a modern American twist reflecting mass-produced sweets that became popular in the late 20th century. This combination—classic cookie dough with playful candy mix-ins—embodies the joyful, colorful spirit of contemporary holiday baking.

Seasonal Adaptations

For other seasons swap the red and green M&M's for pastel colors at Easter or red and pink for Valentine's Day. Add citrus zest and dried cranberries in winter for a bright note, or stir in toasted pumpkin seeds and a sprinkle of cinnamon during autumn. For a New Year’s party make mini versions and arrange on skewers alongside toasted marshmallows for a whimsical dessert display.

Meal Prep Tips

To save time during the busy season, portion the dough into 2-tablespoon scoops on a sheet, freeze them solid, then transfer to a labeled bag. Bake directly from frozen adding two extra minutes to the bake time. This approach keeps an effortless supply of fresh cookies available for unexpected guests or last-minute gifts. I also pre-measure mix-ins into small bags so assembly becomes a quick fold-in step.

These cookies are one of those simple pleasures that make the holidays feel abundant. Whether you’re packing tins for neighbors or baking with kids in pajamas, they offer approachable technique and joyful results. Try the bake time suggested here and adapt to your oven; after a few batches you’ll know the exact moment to pull them for your preferred texture. Happy baking and may your kitchen smell like celebration.