Christmas M&M Cake Mix Cookies
You will love these Christmas M&M Cake Mix Cookies if you want an easy holiday dessert that looks festive without a lot of decorating. A box of chocolate cake mix makes the cookies soft and fudgy, while chocolate chips and red and green M&Ms add plenty of chocolate flavor and Christmas color. They’re perfect for holiday parties, cookie exchanges, or a cozy Christmas movie night when you want something homemade without spending hours in the kitchen.
The dough comes together in one bowl, and there’s no mixer or required chilling time. Just stir, scoop, and add a few extra M&Ms on top for easy Christmas cookies that are ready for your holiday cookie tray!
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Ingredients for Christmas M&M Cake Mix Cookies
- 1 box (15.25 ounces) chocolate cake mix
- 2 tablespoons all-purpose flour
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon instant coffee granules, crushed into a fine powder
- ½ cup semisweet chocolate chips, divided
- ¾ cup red and green M&Ms, divided
How to Make Christmas M&M Cake Mix Cookies
1. Preheat the oven and prepare your pans. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine the dry ingredients. Add the chocolate cake mix, all-purpose flour, and finely crushed instant coffee granules to a large mixing bowl. Stir until everything is evenly combined.
3. Make the cookie dough. Add the eggs and vegetable oil. Mix with a spatula or wooden spoon until a thick dough forms and no dry cake mix remains. The dough will be thicker than cake batter but softer and stickier than traditional cookie dough.
4. Fold in the chocolate and candy. Gently fold in most of the chocolate chips and red and green M&Ms. Reserve a small handful of each for pressing into the tops of the cookies.
5. Scoop the dough. Scoop the dough into approximately 1½-tablespoon portions. Place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
6. Add the festive topping. Gently press a few reserved chocolate chips and M&Ms into the top of each dough portion. Try to include both red and green M&Ms on each cookie so the Christmas colors stand out.
7. Bake. Bake for 9 to 11 minutes, or until the edges look set but the centers still appear slightly soft and puffy. Avoid waiting until the centers look completely dry; overbaking can make the cookies less soft and fudgy.
8. Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will be delicate straight from the oven and will firm up as they cool. Use a thin spatula to lift them gently from the baking sheet.
9. Store. Store cookies in an airtight container at room temperature up to 3 days. For longer storage, you can put them in the fridge or you can freeze them.
Pro Tips
- Check your cake mix size. This recipe uses a 15.25-ounce box of cake mix. Check the package before starting, since some boxes contain less mix.
- Crush the instant coffee finely. This helps it blend evenly into the dough. The small amount boosts the chocolate flavor without adding a strong coffee taste. Decaf instant coffee works, too.
- Save some M&Ms for the tops. Candy folded into the dough can become hidden as the cookies bake. Pressing a few pieces on top makes the red and green colors much more visible.
- Chill for thicker cookies. For thicker cookies with less spreading, chill the scooped dough for 20 to 30 minutes before baking. Otherwise, you can bake them right away.
- Watch the first batch closely. Start checking at 9 minutes. Soft centers are okay as long as the edges are set; the cookies continue to firm up on the warm baking sheet.
- Bake evenly. If baking both sheets at once, rotate them and switch their positions halfway through baking.
- Let them cool before packing. Cool the cookies completely before stacking them in tins or arranging them in gift bags.
FAQs
Can I use a different cake mix flavor?
Yes! Vanilla, yellow, or funfetti cake mix can give these cookies a different flavor while keeping the festive red and green M&Ms. Omit the instant coffee if you’re using a non-chocolate cake mix, and begin checking the cookies at the lower end of the baking time.
Do I have to add the instant coffee?
No. You can leave it out without replacing it with anything. It adds depth to the chocolate flavor, but the cookies will still be chocolatey without it. You can also use decaf instant coffee.
Can I freeze these?
You can freeze them in an airtight container or freezer bag for up to 2 months. Place parchment paper between layers to keep the cookies from sticking together, then thaw at room temperature before serving.
Do I need to prepare the cake mix according to the box?
Nope! Use the dry cake mix directly from the box and add only the ingredients listed in this recipe. Do not add the water, oil, or eggs called for on the cake mix package.
Do I have to chill the dough?
No chilling is required. If the dough feels especially soft or you prefer thicker cookies, you can chill the scooped portions for 20 to 30 minutes before baking.
How do I keep the cookies soft?
Avoid overbaking, and store the cookies in an airtight container once they are completely cool. If they start to firm up, add a small piece of bread to the container. The cookies will absorb some of its moisture and soften.
I love how these Christmas M&M Cake Mix Cookies turn a few simple ingredients into such a festive holiday treat. The chocolate cookies make the red and green M&Ms stand out, and you get plenty of chocolate chips in every bite. Keep a box of chocolate cake mix and a bag of Christmas M&Ms in the pantry, and you’ll have an easy holiday dessert ready whenever you need it!
Christmas M&M Cake Mix Cookies
Ingredients
- 1 box chocolate cake mix 15.25 ounces
- 2 Tbsp all-purpose flour
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp instant coffee granules crushed into a fine powder
- ½ cup semisweet chocolate chips divided
- ¾ cup red and green M&Ms divided
Instructions
- Preheat the oven and prepare your pans. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Combine the dry ingredients. Add the chocolate cake mix, all-purpose flour, and finely crushed instant coffee granules to a large mixing bowl. Stir until everything is evenly combined.
- Make the cookie dough. Add the eggs and vegetable oil. Mix with a spatula or wooden spoon until a thick dough forms and no dry cake mix remains. The dough will be thicker than cake batter but softer and stickier than traditional cookie dough.
- Fold in the chocolate and candy. Gently fold in most of the chocolate chips and red and green M&Ms. Reserve a small handful of each for pressing into the tops of the cookies.
- Scoop the dough. Scoop the dough into approximately 1½-tablespoon portions. Place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Add the festive topping. Gently press a few reserved chocolate chips and M&Ms into the top of each dough portion. Try to include both red and green M&Ms on each cookie so the Christmas colors stand out.
- Bake. Bake for 9 to 11 minutes, or until the edges look set but the centers still appear slightly soft and puffy. Avoid waiting until the centers look completely dry; overbaking can make the cookies less soft and fudgy.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will be delicate straight from the oven and will firm up as they cool. Use a thin spatula to lift them gently from the baking sheet.
- Store. Store cookies in an airtight container at room temperature up to 3 days. For longer storage, you can put them in the fridge or you can freeze them.
