Using cold eggs straight from the fridge can cause the creamed butter and sugar to seize up, resulting in a curdled-looking mixture that affects the texture. I always take my eggs out when I take out my butter. If I forget, I place them in a bowl of warm water for 5-10 minutes to take the chill off.
Adding the M&Ms too early or mixing them too vigorously can cause the colors to bleed into the dough, creating a strange, streaky appearance. I fold them in gently at the very end. Pressing a few on top at the end ensures bright, clean colors on display.
Serving Suggestions
I love piling these cookies high on a vibrant Christmas platter or in a rustic wooden bowl. They look so joyful and abundant. For a cookie swap, I stack a few in a clear cellophane bag tied with a ribbon—they’re always a huge hit because they’re as beautiful as they are delicious.
These are my go-to cookies to leave out for Santa with a glass of milk, of course. But they’re also perfect for holiday parties. I often set up a “cookie and cocoa” bar with a big pitcher of hot chocolate, whipped cream, and peppermint sticks, with these cookies as the star attraction.
They make wonderful edible gifts. I tuck a dozen into a festive tin lined with parchment or a Christmas-themed box. Pair the tin with a bag of good coffee or hot chocolate mix, and you have a heartfelt, homemade gift that anyone would appreciate.
Variations & Customizations
For a different flavor profile, you can swap the white chocolate chips for semi-sweet or dark chocolate chips. You could also use the seasonal mint M&Ms for a peppermint twist, or even the peanut butter M&Ms if that’s your family’s favorite. Just keep the total volume of mix-ins about the same.
If you love a salty-sweet combo, try using pretzel M&Ms if you can find them, or fold in ½ cup of crushed pretzel pieces along with the candy. A light sprinkle of flaky sea salt on top of the dough balls before baking is also fantastic.
For a fun “confetti” effect, you can use the holiday mini M&Ms and mini white chocolate chips. This creates a more uniform distribution of color and chocolate in every bite. You could also add a teaspoon of cinnamon or a dash of nutmeg to the dry ingredients for a warm, spiced undertone.
How to Store, Freeze & Reheat
Once completely cooled, store these cookies in an airtight container at room temperature. They stay soft and delicious for up to 5 days. I often add a piece of bread to the container; it acts as a humidity regulator, keeping the cookies perfectly chewy.
You can freeze the baked cookies for up to 3 months. Let them cool completely, then layer them in a freezer-safe container with parchment between layers. Thaw at room temperature. You can also freeze the unbaked dough balls on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time—this means fresh cookies anytime!
To recapture that fresh-from-the-oven warmth and slight crisp on the edges, you can reheat a cookie in the microwave for 8-10 seconds. For a more oven-like result, place it in a 300°F oven for 3-4 minutes. But honestly, they’re so good at room temperature, I usually don’t bother.
Conclusion
These Christmas M&M White Chocolate Chip Cookies have earned their title as Santa’s (and my family’s) favorite. They encapsulate the joy, color, and sweetness of the season in one perfect, chewy package. I hope this recipe brings as much festive baking fun and deliciousness to your kitchen as it has to mine. Whip up a batch, pour a glass of milk, and enjoy the happiest of holiday treats.