Santa’s Cookies: The Ultimate Double Chocolate Chip M&M Cookies

The holiday season brings a special kind of magic—a blend of warm lights, cozy moments, and sweet scents drifting through the kitchen. Among the many traditions families look forward to each year, baking cookies for Santa is one of the most cherished. Whether you love making festive sweets with kids, enjoy creating holiday gifts from the kitchen, or simply want a delicious treat to celebrate winter gatherings, Santa’s Cookies (Double Chocolate Chip M&M Cookies) never fail to delight.

These cookies are soft, thick, chewy, and loaded with double chocolate chips and colorful red and green holiday M&M candies. What makes them extra special is their secret ingredient: instant vanilla pudding mix. This small addition transforms the dough, creating cookies that stay incredibly soft for days.

In this long-form guide, we will explore everything you need to know about these festive cookies: why the ingredients work so well, how to achieve perfect texture, tips for variations, step-by-step instructions, storage advice, troubleshooting, and answers to the most common questions bakers have. Whether you are a beginner or an experienced home baker, this recipe offers the confidence you need to create cookies that even Santa himself won’t be able to resist.

Why These Cookies Are Santa’s Favorites

Holiday baking is all about comfort and tradition, and these cookies embody both. The combination of butter, brown sugar, vanilla, M&Ms, and chocolate chips delivers familiar holiday flavors that appeal to every age. But what makes this recipe truly unique is its exceptional texture: a soft center, lightly crisp edges, and melty chocolate in every bite.

The secret lies not only in the ingredient list but also in the technique. From the creaming of butter and sugars to the crucial chilling step, each part of the method contributes to thick, bakery-style cookies. Unlike flat or overly crispy cookies, this recipe produces perfectly rounded, soft-baked treats that look beautiful on any Christmas cookie tray.

Ingredients

Below is the complete, unchanged list of ingredients exactly as you provided, ensuring the recipe remains authentic and accurate:

• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup sugar
• 1 teaspoon vanilla
• 1 egg
• 2 cups flour
• 1 small box instant vanilla pudding mix — dry, not prepared (3.4 ounces; must be Instant, not cook-and-serve)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 cup red and green M&M candies

Step-by-Step Preparation Method

1. Cream the Butter and Sugars

Begin by placing your softened butter, brown sugar, and granulated sugar into a large mixing bowl. Using either a stand mixer or a hand mixer, beat the mixture for 1 to 2 minutes, or until it becomes light and fluffy.
Creaming introduces air into the dough, helping the cookies rise and creating a soft, tender texture.

2. Add Vanilla and the Egg

Mix in the vanilla extract and egg. Continue blending until the mixture becomes fully combined and smooth.
This step ensures proper emulsification, giving your cookies even structure and perfect consistency.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt.
The pudding mix not only adds flavor but dramatically improves softness and moisture retention.

4. Bring the Dough Together

Slowly add the dry ingredients to the wet ingredients. Mix on low speed or by hand until the dough is fully incorporated.
Be careful not to overmix. Overworking the dough can create dense cookies.

5. Add the Chocolate

Stir in most of the semi-sweet chocolate chips and white chocolate chips, reserving a small handful for pressing into the tops later.
This ensures that the cookies look full of chocolate when they come out of the oven—an important visual detail for holiday-themed cookies.

6. Chill the Dough

Cover the bowl and chill the dough for at least 1 hour.
Chilling is critical because it prevents the cookies from spreading too much and helps them maintain a thick, rounded shape.

7. Form Your Cookie Dough Balls

Preheat your oven to 350°F (175°C).
Lightly grease a baking sheet or line it with parchment paper.
Roll about 3 tablespoons of dough into each ball—approximately golf-ball sized.

Before placing them into the oven, press the remaining chocolate chips and M&M candies on the top. This step ensures that the festive colors remain visible after baking.

8. Bake to Perfection

Bake the cookies for 9 to 12 minutes, depending on the size of your dough balls and your oven.
The cookies should look set on the edges but still slightly underdone in the center. They will continue to cook on the baking sheet as they cool.

9. Cool and Serve

Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
As they cool, the centers become soft and chewy—the signature texture of Santa’s Cookies.

Store leftover cookies in an airtight container at room temperature for up to five days.

Tips for the Best Double Chocolate M&M Cookies

Use Room-Temperature Butter

Softened—not melted—butter is essential. Melted butter can cause cookies to overspread, losing their thick, soft shape.

Don’t Skip the Chilling Step

Even if you’re in a hurry, chilling the dough is non-negotiable for thick, bakery-style cookies.

Measure the Flour Correctly

Too much flour leads to dry or crumbly dough. Spoon flour into your measuring cup and level off with a knife.

Use Fresh Baking Soda

Baking soda that is older than six months can lose effectiveness, resulting in flat cookies.

Press the Add-Ins on Top

Adding extra chocolate chips and M&Ms on top ensures your cookies look professionally decorated.

Bake One Sheet at a Time

This helps ensure even baking. If you must use two racks, rotate the sheets halfway through.

Flavor Variations and Optional Add-Ins

Even though the original recipe is perfect as-is, you can customize these cookies with fun variations—especially during the holiday season.

1. Peppermint Twist Cookies

Add crushed peppermint candies or mini candy cane pieces for a refreshing minty twist.

2. Triple Chocolate Explosion

Replace white chocolate chips with dark chocolate chips for a rich, more intense flavor.

3. Holiday Sprinkle Cookies

Roll the dough balls in red, green, and white sprinkles before baking for an extra festive look.

4. Loaded Santa’s Cookies

Add ½ cup chopped walnuts or pecans (if your family enjoys nuts in cookies).

5. Hot Cocoa Cookies

Add ½ cup mini marshmallows to the dough just before forming the cookie balls.

Storing and Freezing Tips

Store

Keep cookies in an airtight container for up to 5 days.
Place a slice of bread in the container to help maintain softness (the bread absorbs excess air).

Refrigerate the Dough

Chilled dough can stay in the refrigerator for up to 48 hours before baking.

Freeze Dough Balls

Roll dough into balls, freeze on a tray for 1 hour, then transfer to a freezer bag for up to 3 months.
Bake directly from frozen—just add 1 additional minute to the baking time.

Freeze Baked Cookies

Fully cooled cookies can be frozen for up to 3 months.
Thaw at room temperature for 20–30 minutes before serving.

Troubleshooting Common Cookie Issues

Cookies Spread Too Much

• Dough wasn’t chilled long enough.
• Butter was too soft or partially melted.
• Oven temperature too low.

Cookies Turn Out Too Dry

• Too much flour added.
• Overmixed dough.
• Overbaked—remove sooner next time.

Cookies Too Puffy or Cake-Like

• Incorrect pudding mix (must be instant).
• Too much flour.
• Egg not at room temperature.

Edges Brown Too Fast

• Oven hotter than expected—use an oven thermometer.
• Use lighter-colored baking sheets.

Conclusion

Santa’s Cookies are more than just another holiday treat—they are a delightful combination of festive colors, rich chocolate flavor, and a texture so soft and chewy that they quickly become a tradition in any home. These Double Chocolate Chip M&M Cookies strike the perfect balance between classic comfort and Christmas cheer. Whether you serve them at parties, gift them to friends, or set them out for Santa on Christmas Eve, they are guaranteed to bring joy to anyone who tastes them.

The real beauty of this recipe lies in its simplicity. With everyday pantry ingredients, a touch of creativity, and a bit of chilling time, you can create cookies that look and taste like they came straight from a professional bakery. And thanks to the instant vanilla pudding mix, they stay irresistibly soft for days—if they last that long!

Below are answers to the most common questions bakers ask when making Santa’s Cookies.

Frequently Asked Questions (FAQ)

1. Do I have to use instant pudding mix?

Yes. The recipe only works properly with instant pudding mix. Cook-and-serve pudding mix will not produce the same texture.

2. Can I freeze the cookie dough?

Absolutely. Roll the dough into balls, freeze on a baking sheet, then store in a freezer-safe container for up to 3 months.

3. Why do the cookies need to chill for one hour?

Chilling gives the flour time to hydrate and prevents the cookies from spreading too much during baking.

4. Can I replace M&Ms with other candies?

Yes! You can use chocolate chunks, peanut butter chips, or holiday sprinkles instead.

5. How do I make the cookies thicker?

Chill the dough even longer—up to 24 hours—and make sure your flour is measured correctly.

6. Why do my cookies come out flat?

Common reasons include melted butter, skipping the chilling step, or expired baking soda.

7. Can I make the cookies larger or smaller?

Yes. Just adjust the baking time. Smaller cookies may need 7–9 minutes, while larger cookies may need 12–14 minutes.

8. How long do baked cookies stay fresh?

Stored properly, they stay soft and delicious for up to five days at room temperature.

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