
A festive, crowd-pleasing cookie loaded with semi-sweet and white chocolate, holiday M&M's, and sprinkles — perfect for cookie exchanges and plate for Santa.

This is my family's go-to cookie for every holiday season, a recipe that turned a simple cookie tray into a tradition. I first made this batch in early December when I wanted something bright, colorful, and nostalgic for a school bake sale. The combination of semi-sweet chocolate and white chocolate with those cheerful red and green M&M's immediately made it the cookie that disappears first. The texture is soft at the center with a slightly crisp edge, and the sprinkle-topped tops always feel festive enough for Santa's plate.
I remember baking a double batch the year my niece came to stay, and the kitchen filled with the scent of butter and vanilla as she helped fold in the candies. Watching her light up at the sight of green and red candies dotting the dough is the reason I keep this recipe in constant rotation. It is forgiving, quick to assemble, and endlessly adaptable, which makes it perfect for busy hosts trying to deliver joy without fuss.
In my home this recipe became a holiday staple because it consistently delivers cheerful results without complicated steps. Neighbors love receiving a bag of these, and my husband swears they are the only cookies he truly trusts me to make for cookie exchanges. It is that dependable and that delicious.
What I love most about these cookies is the immediate cheer they bring to the kitchen. They are forgiving when it comes to mix-in ratios, and I often let kids choose extra candies to personalize a tray. For cookie exchanges, I always bake a few extra because friends will ask for seconds and thirds.
To keep texture consistent, let cookies cool completely before storing. For short-term storage keep them in an airtight container at room temperature for up to five days. If you want a slightly softer cookie after time, add a slice of bread to the container — it helps retain moisture. To freeze, arrange cooled cookies in a single layer on a tray, freeze solid, then stack with parchment between layers inside a freezer bag for up to three months. Reheat briefly in a 325 degrees F oven for 3-4 minutes to revive that just-baked warmth.
If you want to reduce sweetness, swap white chocolate chips for chopped nuts like pecans or walnuts at a 1:1 ratio. For a gluten-free option use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it. To avoid eggs, substitute with a commercial egg replacer following package directions, although texture will be slightly different. For dairy-free, use vegan butter and dairy-free chocolate chips, but note the flavor and mouthfeel will change slightly.
Serve these cookies on a decorative platter alongside hot cocoa, mulled cider, or coffee for adults. They make a stunning contribution to holiday cookie trays and pair beautifully with shortbread and ginger snaps for variety. Garnish with fresh rosemary sprigs or a dusting of powdered sugar for a snowy look. Pack a few in treat bags tied with ribbon for neighbor gifts.
Decorated and candy-studded cookies like these are a modern American holiday classic, blending classic chocolate chip dough with candy-coated pieces for color. They echo traditions of festive sweets designed to bring bright color and fun to winter gatherings. The idea of leaving cookies for Santa is an old household custom that encourages baking together as a family ritual during the holidays.
Transform this base for other seasons by swapping colored candies and sprinkles. For Valentines Day use pink and red candies, and for patriotic holidays switch to red, white, and blue. Add orange zest and dark chocolate for autumn gatherings or peppermint chips and crushed candy canes for an extra holiday twist.
Scoop dough into balls, place on a baking sheet, freeze until solid, and then store in freezer bags. This allows you to bake fresh cookies in small batches whenever you need them. Label bags with the bake date and enjoy fresh-baked flavor without the last-minute rush.
These cookies are simple, joyful, and endlessly adaptable. Whether you are sending a tray to work, leaving a plate for Santa, or hosting a cookie exchange, they are reliably cheerful and delicious. Make a double batch and enjoy sharing the warmth and color they bring to the season.
Use room-temperature ingredients to ensure even mixing and a tender crumb.
Do not overmix once flour is added; stop when no flour streaks remain to avoid tough cookies.
Press a few candies on top before baking for a colorful presentation and to prevent them from getting buried.
This nourishing santa’s favorite christmas cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Scoop dough and freeze on a sheet until firm, then transfer to a freezer-safe bag. Bake from frozen adding 1 to 2 extra minutes.
Store in an airtight container at room temperature for up to 5 days or freeze baked cookies for up to 3 months.
This Santa’s Favorite Christmas Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
In a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups light brown sugar and 1/2 cup granulated sugar until light and fluffy about 2 minutes.
Add 2 large eggs, one at a time, and 2 teaspoons vanilla extract, mixing until smooth and glossy.
Whisk together 3 cups all-purpose flour, 1 teaspoon kosher salt, and 1 1/2 teaspoons baking soda. Add to wet ingredients and beat just until combined.
Fold in 1 cup semi-sweet chips, 1 cup white chips, and 1 cup holiday M&M's, reserving a few to press on top of scooped dough.
Using a 2 tablespoon cookie scoop, space dough 2 inches apart on parchment-lined sheets. Bake 11-13 minutes until edges are lightly browned. Cool briefly on sheet then transfer to a wire rack.
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