Some bakers also forget to add extra M&Ms on top before baking, and I’ve definitely done this when I was in a rush. The cookies still taste amazing, but visually, they lose that Christmas-cookie sparkle. Adding M&Ms on top ensures every cookie looks festive and full of color, especially after the dough darkens in the oven.
Lastly, be mindful of spacing the cookies on the baking sheet. They don’t spread dramatically, but they do expand enough that if you cluster them too close together, they’ll merge into one giant cookie cluster. I love a giant cookie as much as anyone, but for presentation—especially during the holidays—individual cookies are much nicer.
Serving Suggestions
I love serving these cookies with a cold glass of milk because the milk cuts through the richness of the fudge and chocolate. When I have guests over, I’ll arrange the cookies on a holiday platter with some crushed candy canes sprinkled around for decoration. It always makes the dessert table look extra festive, and people gravitate toward anything colorful and chocolaty.
These cookies also make fantastic gifts. I like to place a few in cellophane treat bags tied with red or green ribbon. The M&Ms peek through the bag so beautifully that it looks like I bought them from a bakery. Every time I’ve gifted them, people ask for the recipe immediately.
If you’re hosting a dessert night, pair these cookies with a scoop of vanilla ice cream. The warm cookie and cold ice cream combination is out of this world. I sometimes even microwave a cookie for 10 seconds to melt the chocolate chips slightly—it tastes like a gooey brownie sundae.
During Christmas dinner, these cookies make a perfect treat to serve with coffee or hot cocoa. The chocolate richness pairs so well with something warm and comforting, and kids especially love dunking them into cocoa topped with whipped cream.
Variations & Customizations
One fun variation is adding white chocolate chips instead of semi-sweet ones. The sweetness of white chocolate adds a nice contrast to the dark brownie base, and it melts beautifully into little pockets of creaminess. I tried this once when I ran out of mini chocolate chips, and it was a pleasant surprise.
Another customization is using peppermint M&Ms or adding a touch of peppermint extract to the dough. This gives the cookies that classic Christmas-mint flavor, and if you’re someone who adores chocolate-peppermint anything during December, this version is a must. The peppermint brightens the richness and makes each bite refreshing.
If you’d like to add texture, chopped walnuts or pecans fold into the dough nicely. They give each cookie a satisfying crunch that balances the softness of the brownie center. My family loves the version with pecans during Thanksgiving and Christmas gatherings because it feels a bit nostalgic.
You can also add a drizzle of melted chocolate across the tops once the cookies cool. This adds an extra decorative touch and an extra punch of chocolate. During holiday parties, that extra drizzle makes these cookies stand out on dessert trays.
How to Store, Freeze & Reheat
To store these cookies, I keep them in an airtight container at room temperature for up to four days. They stay soft and fudgy surprisingly long. If you want them to last even longer, refrigerating them works too, and the cold makes the brownie texture extra dense and chewy, which I personally love.
These cookies freeze exceptionally well. I place them in a freezer-safe bag with parchment between layers, and they keep for up to two months. When I know I’ll be hosting guests, I defrost a few at room temperature and they taste freshly baked. Sometimes I warm them for 7 seconds in the microwave to bring back that soft center.
If you want to freeze the dough instead of baked cookies, you can scoop the dough balls onto a parchment-lined sheet, freeze them solid, and store them in a freezer bag. Then you can bake them directly from frozen—just add an extra minute or two to the bake time. This method has saved me countless times when I needed fresh cookies quickly.
Reheating baked cookies is simple. A quick 10-second microwave blast softens the center and warms the chocolate chips. If you’re serving these at a gathering, warming them just before guests arrive makes your kitchen smell incredible—like a chocolate bakery at Christmas time.
Nutrition Information
Even though these cookies are indulgent, I like being aware of what’s in them, and I’ve learned to appreciate that a homemade treat always beats anything processed. They’re rich in carbohydrates because of the brownie mix and powdered sugar, but the serving size is flexible—one cookie is enough to satisfy even a strong chocolate craving.
They contain some protein from the eggs and trace amounts from the chocolate chips and M&Ms. The fat content mainly comes from the butter, chocolate, and candy coating, which explains why each cookie tastes so velvety and smooth. If you want to lighten them slightly, reducing the chocolate chips by half does make a difference without sacrificing flavor.
These cookies are definitely a dessert, not a snack, but I always remind myself that holiday baking is meant to be enjoyed. Sharing them spreads the calories around—something I jokingly tell myself every December. What matters most is savoring each bite, and these cookies deliver pure joy.
Because they’re dense and rich, they’re more filling than traditional sugar cookies or gingerbread. You don’t need many to feel satisfied, which is helpful when planning dessert portions for gatherings. They’re a treat worth indulging in.
FAQ Section
Can I use a different flavor of brownie mix?
Yes, I’ve tried both fudge brownie mixes and milk-chocolate versions, and both work beautifully. The texture stays the same, but the fudgier mixes give a deeper chocolate flavor. Pick whichever one you love most.
Do I need to refrigerate the dough before baking?
Not necessarily, but if your dough feels soft or sticky, refrigerating it for 15 minutes helps the cookies keep their shape. On hot days, I always chill the dough first.
Can I make these cookies smaller?
Absolutely. If you scoop smaller dough balls, reduce the bake time slightly—usually 8–9 minutes works great. Smaller cookies are perfect for cookie trays or gifting.
Can I use full-size M&Ms instead of mini ones?
Yes, but mini M&Ms distribute more evenly throughout the dough. Full-size ones work, but they create larger pockets of candy. The cookies still taste amazing, just slightly chunkier.
Why did my cookies come out cakey instead of fudgy?
Most likely, they were baked too long. Pull them when the centers still look soft; they firm up as they cool. Overbaking is the number-one reason brownie cookies lose their gooey texture.
Conclusion
These Brownie M&M Christmas Cookies have become one of my all-time favorite holiday treats because they combine everything I love about December baking: deep chocolate flavor, festive colors, simple steps, and a guaranteed “wow” factor every time. Making them always fills my kitchen with warmth and joy, and sharing them with friends and family feels like passing along a little piece of Christmas cheer. I hope these cookies become a holiday tradition in your home the same way they did in mine—fudgy, colorful, and absolutely unforgettable.