Last updated on December 6th, 2025 at 01:03 pm
If you’re looking for fun Christmas desserts to share this season, these Christmas Oreo Cookies are a perfect choice. They’re soft, chewy, and packed with festive mix-ins like chopped Oreos and red and green M&Ms. Press a few extra on top before baking, and you’ll have holiday treats that look just as good as they taste.
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Ingredients for Christmas Oreo Cookies
Here’s everything you’ll need to make a batch:
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teasoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped Oreos (about 10–12 cookies, plus a few extra to press into the tops of the cookies)
- ¾ cup red and green M&Ms (Plus extra to press into the tops of the cookies)
How to Make Christmas Oreo M&M Cookies
These cookies come together in just a few simple steps:
1. Prep the oven and pan – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients – In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
3. Cream butter and sugars – In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and fluffy (about 2 minutes).
4. Add wet ingredients – Beat in the egg and vanilla until well combined.
5. Combine – Slowly mix in the dry ingredients until just incorporated.
6. Fold in mix-ins – Gently stir in chopped Oreos and M&Ms, reserving a handful to press on top before baking. You can chill the dough at this point for around 30 minutes if you want to. It will help your cookies stay nice and thick during baking, but you can also go straight to baking.
7. Scoop dough – Roll or scoop 1 ½–2 tablespoon portions of dough onto the prepared baking sheet, spacing them out.
8. Decorate tops – Press a few extra M&Ms and Oreo chunks on top of each dough ball.
9. Bake – Bake for 9–11 minutes, until edges are set but centers are still soft.
10. Cool – Let the cookies cool on the baking sheet completely. You may need to use a rubber spatula to lift them gently off the baking sheet.
Pro Tips for the Best Oreo Cookies
- Add extra on top: Pressing M&Ms and Oreos onto the tops of the dough balls before baking definitely adds a touch of pretty for very little effort.
- Press your dough: If your dough is a bit crumbly after chilling it, you can press it down with your hands a bit to make it more compact. I also press it into my cookie scoop so that I get a nice, non-crumbly ball of dough. Alternatively, you could also roll your chilled dough in your hands to make it a ball.
- Don’t overbake: Pull the cookies out when the centers still look a little soft; they’ll continue to set as they cool.
- Chill the dough (optional):If you want even thicker cookies, chill the dough for 30 minutes before baking. I like to scoop my dough onto a lined cookie sheet, press in the extra M&Ms and Oreos, and then stick the whole cookie sheet in the fridge to chill. It reduces the amount of time you need to chill a bit and it just makes it easier, in my opinion.
- Customize colors: You can use other M&M colors to make these cookies year-round.
- Store properly: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
FAQs
Why is my dough so crumbly?
That’s a good sign, actually! It means that your cookies aren’t at risk of turning into runny blobs. If your chill your dough, especially, it can be a bit crumbly. So that your cookies stay nice and round, you can press the dough into balls using your hands. I press it down into my mixing bowl a bit after chilling with my hands, and then I also press it into the cookie scoop so that I get even balls of dough. You can also just roll the dough into balls with your hands before baking so that they stay nice and solid.
Why did my cookies run all over the place and not keep their shape?
That’s a sign that something was just too warm while the cookies were baking. It could be that your oven runs hot or it could be that your dough needs to be chilled. It could even be both! I recommend always baking cookies 1 batch at a time, that way if your first batch comes out a little off, you can adjust for your second batch. If your cookies get runny, I would suggest scooping some dough onto a cookie sheet, pressing the extra M&Ms and Oreos into the top, and then sticking the whole cookie sheet in the fridge for 20-30 minutes before baking. Alternatively, you could chill your mixing bowl of dough in the fridge for 30 minutes to help it firm up.
Do these cookies freeze well?
Definitely! You can freeze the dough balls before baking or freeze the baked cookies for up to 2 months.
What kind of Oreos should I use?
I used Double Stuf Oreos, but classic Oreos work too. You can also use holiday-themed Oreos if you want even more holiday vibes.
Can I swap the mix-ins?
Definitely! Instead of M&Ms, you could try chopped peppermint bark, holiday sprinkles, or even white chocolate chips for a different twist.
These Christmas Oreo M&M Cookies are everything you want in easy Christmas desserts: quick to make, festive, and full of flavor. With crunchy Oreos, pops of color from holiday M&Ms, and that soft, chewy cookie texture, they’re a guaranteed hit for any holiday gathering.
If you’re looking for fun Christmas desserts to share with family and friends, add these cookies to your holiday baking list. You won’t regret it!
Christmas Oreo Cookies
Ingredients
- 1 3/4 cups flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup chopped Oreos 10-12 cookies, plus some extra to press into the tops of the cookies
- 3/4 cup red and green M&Ms plus extra to press into the tops of the cookies
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and fluffy (about 2 minutes).
- Beat in the egg and vanilla until well combined.
- Slowly mix in the dry ingredients until just incorporated.
- Gently stir in chopped Oreos and M&Ms, reserving a handful to press on top before baking. You can chill the dough at this point for around 30 minutes if you want to. It will help your cookies stay nice and thick during baking, but you can also go straight to baking.
- If you chilled your dough and you see it's rather crumbly, gently press it down with your hands into your mixing bowl.
- Roll or scoop 1 ½–2 tablespoon portions of dough onto the prepared baking sheet, spacing them out. If your dough is crumbly, make sure you really press it into your cookie scoop or just roll the rough into balls with your hands.
- Press a few extra M&Ms and Oreo chunks on top of each dough ball.
- Bake for 9–11 minutes, until edges are set but centers are still soft.
- Let the cookies cool on the baking sheet completely. You might need a rubber spatula to get them off.
- If you see that your first batch of cookies got a little bit runny and didn't keep their shape, then you might need to chill your dough. You can either scoop the dough onto a baking sheet and stick the baking sheet in the fridge for 20-30 minutes (My preferred method), or you can put your mixing bowl of dough in the fridge for 30 minutes.
