This is my last official installment of Christmas Cookies for The Sweetest Season Cookie Exchange. 🙁
Don’t worry though, I can’t stay away from cookies for too long. I’m sure they’ll be showing up here on Lou Lou Biscuit again soon.
You really need to check out all of the wonderful cookies that my fellow bloggers have been baking this week! Click HERE for a list of them all!
And, just because the week of all things Christmas cookie is ending, doesn’t mean that it’s too late to enter the giveaway! Click HERE for your chance to win a KitchenAid Mixer + a bunch of other baking goodies.
But now, let’s talk about these cookies. These White Chocolate M&M Cookies!
First off, they are to-die-for-soft. In case you didn’t know, on a scale of 1-10 in softness, to-die-for-soft is a 10.
I packed them full of holiday goodness, a.k.a. Christmas colored M&Ms, and white chocolate chips. The super soft cookie that binds all the candy together just melts in your mouth as soon as you bite it, so you’re left with a mouthful of slightly salty, sweet cookie, melty white chocolate and M&M candies.
Basically, make them now!
You can’t help but feel festive, baking these, and listening to Christmas Music!!
Taylor ate these very slowly, because he had to pick out all the white chocolate chips. They’re really not his favorite. I actually don’t like them all that much either, but they work in these cookies somehow. I’m such a fan of dark chocolate that I don’t usually bother with white. I thought about adding white and semi-sweet chips, but then I realized that these poor little cookies might just collapse if I added MORE candy to them.
I’m going to a party next week, where we are doing a Christmas Cookie exchange, and a ginger bread house decorating contest. I’m SO excited, but also overwhelmed with the plethora of amazing Christmas Cookie recipes I have to choose from.
Normally, I’d take an event like this as an opportunity to do a blog post recipe and kill two birds with one stone, but I need a break from cookie recipe brainstorming, so I’m not going to do a new recipe for this party. In fact, I really want to try one of the recipes that my fellow bloggers have come up with, but I’ll probably spend an hour looking at every amazing recipe, and agonizing over which one I want to make. It’s a bit surreal, making cookies for a real event, instead of for the great internet cookie exchange that’s going on right now in the blogosphere.
The strangest part is that the cookies are expected. My friends will take them without question. This will be a change from me following around everyone I know, trying to get them to take cookies, so I don’t eat them all myself…
Should I be embarrassed that I’m 27, and I’m super excited about decorating gingerbread houses? Probably.
Sometimes I feel a lot of pressure, bringing food to an event, because people know that I’m a food blogger. I worry that they’ll expect something amazing!
Posting recipes is so different from watching someone eat your food in person. Most people aren’t very good at hiding their reaction when they bite into something they don’t like. You can see it on their face!
Then, I play this ego game, where I pretend like I don’t care if they like it or not, and I won’t ask them if they like it, but in my head I’ll be like “Do you like it? Do you like it? Oh my gosh. You’re not saying anything which means you hate it!” Then if they do say they like it, I’ll be like “Hmmm? What? Oh…you tried a cookie?” all super casual like.
Does anyone else do this?
PS, these cookies require milk. That’s not a suggestion. They require milk and lots of it, because the sweetness is off the charts!
I’m pretty sure that’s how Santa likes it, though.
Now get to baking!
I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipes are my own. Thanks for supporting the brands that support Lou Lou Biscuit!
- 1 stick unsalted butter
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla bean paste or extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup red and green M&Ms
- ½ cup white chocolate chips
- Pre-heat oven to 375. Grease a jelly roll pan, or line with parchment paper
- In the bowl of a stand mixer fitted with paddle attachment, add butter and sugar. Mix on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs, and vanilla, and mix again on medium speed until well combined, about 1 minute.
- In a medium bowl, combine flour, baking powder, and salt.
- Add flour mixture to butter mixture in small increments, mixing on low until fully combined.
- Add M&Ms and chocolate chips with the last addition of flour.
- Using a medium cookie scoop, portion out cookie dough onto jelly roll pan, and bake 10-12 minutes, or until cookies are set and the tops are slightly golden brown.
- Let cool 5 minutes, then remove cookies to a wire rack to come to room temperature
- Cookies will keep for 1 week in an airtight container.
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The cookies look adorable!
Thanks, Christine! You’re sweet to say so!
Like you, I’m a fan of dark chocolate and don’t dig white chocolate much, but after reading your line about the white chocolate just working in these cookies, I’m gonna have to give ’em a try. Though let’s be real: I was going to give them a try either way!
And no shame in being excited for gingerbread house decorating! And ditto on bringing food and the “do they like it?” feeling whenever you see people eating your food! Us food bloggers are a fun bunch, hehe.
Thanks so much for participating in The Sweetest Season and our epic giveaway! I was so happy to have you baking with us this year!
Thanks so much for your sweet comment! I really want to try your Hot Cocoa Cookies! I keep thinking about them. We are definitely a fun bunch! I’m so appreciative of all the hard work that you put into the sweetest season giveaway, and for including me. I love discovering new blogs, and getting to be part of the community. It’s the best part of what we do 🙂