I also learned not to add too many M&Ms into the dough. They seem harmless, but if you add too many, the cookies won’t hold their shape. The dough becomes crowded, and the cookies crumble apart. Instead, I fold in the measured amount and rely on adding extra to the tops for color. It gives you the best structure and the prettiest cookies.
The last mistake to avoid is leaving the cookies on the baking sheet too long after they come out of the oven. The hot pan continues cooking them and can dry the bottoms. I wait about three minutes—just enough to let them firm up—then transfer them to a cooling rack. That little move keeps them soft and perfect.
Serving Suggestions
When I serve these cookies, I love pairing them with a big mug of hot chocolate or a festive peppermint mocha. There’s something about the warm chocolatey drink with the soft cookie that feels like pure comfort. If I’m serving them for a party, I arrange them on a holiday platter and scatter a few extra M&Ms around the edges for decoration. People always comment on how bright and cheerful they look.
These cookies also make an amazing gift. I’ve packed them into tins lined with parchment paper and tied them with ribbon, and every time I’ve given them out, people ask for the recipe immediately. They stay soft for days, which makes them ideal for gifting or mailing. I’ve even shipped them to family members, and they arrived just as chewy as when they left my kitchen.
For a fun dessert spread, I sometimes serve them alongside other holiday treats like fudge, gingerbread, or sugar cookies. These thick chocolate chip cookies add texture and a pop of color to any cookie table. They’re always one of the first things to disappear.
If you want to make them extra festive, serve them still slightly warm with a scoop of vanilla ice cream. The chocolate melts into the ice cream, and the M&Ms stay crunchy—it’s an unexpectedly amazing holiday dessert.
Variations & Customizations
One of my favorite variations is adding white chocolate chips along with the regular chocolate chips. The sweetness of the white chocolate with the traditional cookie base makes them extra decadent. Sometimes I even add half a teaspoon of almond extract to create a richer holiday flavor.
If you love peppermint, try folding in crushed candy canes or using peppermint M&Ms. I’ve done this for cookie exchanges, and people go wild for the holiday twist. Just be sure not to add too much crushed candy cane or it can melt into the cookies.
For a nutty variation, chopped pecans or walnuts work beautifully in this recipe. They add a nice crunch and complement the soft texture of the cookies. I usually replace half the chocolate chips with nuts when I want something a little different.
You can also customize the size. If you want giant bakery-style cookies, use a large scoop and bake a couple minutes longer. For mini cookies, use a teaspoon of dough and reduce the baking time. Both versions come out perfectly soft and thick.
How to Store, Freeze & Reheat
Storing these cookies is incredibly easy. I keep them in an airtight container at room temperature, and they stay soft for up to five days. Adding a slice of bread to the container helps keep them fresh—the cookies absorb moisture from the bread, a trick I learned after one too many batches dried out.
If you want to freeze the dough, it freezes beautifully. I scoop the dough into balls, freeze them on a baking sheet, then store them in a freezer bag. Whenever I want fresh cookies, I bake them straight from frozen and add one or two extra minutes to the baking time. They turn out just as thick and soft as freshly made dough.
You can also freeze the baked cookies. I let them cool completely, then layer them between sheets of parchment paper in a sealed container. They thaw quickly at room temperature and taste freshly baked even weeks later.
To reheat a baked cookie, I microwave it for about 8–10 seconds. The chocolate becomes perfectly melty again, and the cookie tastes warm and fresh. It’s a little moment of cookie bliss.
Nutrition Information
While these cookies aren’t exactly health food, I like to think of them as holiday joy in edible form. Each cookie has a balance of carbohydrates, fats, and a bit of protein from the eggs. The butter gives the cookies their rich, tender crumb, and the sugars help create that chewy texture we all love.
Chocolate chips and M&Ms add extra sugar and calories, but they also bring color and flavor that make these cookies so irresistible. If you want to lighten them up, you could reduce the chocolate chips slightly or use mini M&Ms instead of regular ones, though I personally love the full festive effect.
These cookies are indulgent enough that one satisfies your sweet craving, but they’re not overwhelmingly sweet. I find the balance just right—rich, buttery, and chocolatey without being too heavy. During the holidays, I never feel bad enjoying one (or two) with a cup of coffee.
If you have dietary restrictions, you can adjust a few things. Gluten-free flour blends often work well, though the cookies may spread more. Dairy-free butter substitutes can also be used, but they change the flavor slightly. Overall, the classic version remains my personal favorite.
FAQ Section
1. Can I make the dough ahead of time?
Absolutely—I often make the dough a day or two in advance. I store it in the fridge, tightly covered, and let it sit at room temperature for about 15 minutes before scooping. The flavors deepen as the dough rests, and the cookies bake up beautifully.
2. Do I really need to chill the dough?
Not always, but if your kitchen is warm or your butter got too soft, chilling the dough prevents spreading. I’ve had batches turn out flatter than I wanted when I skipped chilling on a hot day, so now I chill whenever the dough feels too soft.
3. Can I use mini M&Ms instead of regular ones?
Yes! Mini M&Ms distribute more evenly throughout the dough and give the cookies a fun, colorful look. I still add a few regular ones on top for that festive pop.
4. How do I keep the cookies soft for several days?
I store them in an airtight tin with a slice of bread inside. The bread keeps the cookies moist without making them soggy. It’s a trick I use with every batch now because it works so well.
5. Can I double the recipe?
Definitely. I’ve doubled—and even tripled—this recipe for parties and cookie exchanges. Just make sure your mixing bowl is large enough, and be prepared for your house to smell like a Christmas bakery.
Conclusion
These Soft & Thick Christmas Chocolate Chip Cookies have become one of my favorite holiday traditions, and every time I bake them, they remind me why I love Christmas baking so much. They’re warm, soft, festive, and so simple to make—yet they always impress anyone who tries them. I hope you enjoy making them as much as I do, and I hope they bring a little extra holiday magic to your kitchen this year.