These monster Christmas M&M cookies has peanut butter and white chocolate chips, which makes them chewy and layered with flavor.

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Christmas Cookie With Everything In It
One of the main reason our family has fallen in love with this Christmas cookie is that it has all of our favorite things in it.

We have die-hard fans of each of these special ingredients in the house:
- peanut butter
- white chocolate
- plain M&Ms

Ingredient Substitutions Are Welcome!
The cool part of this cookie is that you can substitute the peanut butter for another nut butter if you have a peanut allergy.
If you are a fan of peanuts and want more of them, you can use peanut M&Ms.
I suggest using only 1/2 cup of red M&Ms, and 1/2 cup of green M&Ms if you change over to the peanut variety.

Can I make this a different way?
This recipe can also be made into a cookie bar! We have a recipe for Monster cookie bars, and it’s always a favorite in our home.
You can either make that recipe with red and green M&Ms, or use this recipe in a 9×13 casserole dish.
Be sure to bake for a full 17 to 20 minutes, if you decide to turn these into cookie bars.

Don’t Skip The Parchment Paper
In the recipe, we make sure to point out the use of parchment paper. Please don’t skip this step.
The parchment paper ensures this heavy cookie is able to crisp up on the bottom, and it makes sure you’ll be able to scoop them off the cookie sheet.
Silpat or silicone mats won’t work well for this cookie recipe, since they will cause the cookie to have too much moisture on the bottom.
The only acception to this rule is if you have USA pans. We LOVE these pans because food lifts right off of them with no problems.
If you would like to add these to your kitchen staples, grab them here:

Monster Christmas M&M Cookies
24 servings
- 1 cup sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter
- 1/2 cup shortening
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup white chocolate chips
- 1 cup red M&Ms
- 1 cup green M&Ms
- 3/4 cup Christmas sprinkles
- 1 medium ice cream scooper
- 2 cookie sheets with parchment paper (see note)
Instructions
- Preheat oven to 350 degrees.
- Using a standing mixer, beat together the sugars, butter, shortening, butter and eggs until combined and smooth.
- Using a large bowl whisk together the flour, baking soda, baking powder, kosher salt until combined.
- Gradually beat in the dry ingredients into the wet until a dough forms.
- Fold in ¾ C white chocolate chips, ¾ C red M&M’s, ¾ C green M&M’s ½ C sprinkles.
- Using the ice cream scooper, scoop out some dough onto the tray and bake in the oven for 7 minutes.
- Remove tray from oven and sprinkle some of the remaining chocolate chips, m&m’s, and sprinkles on top.
- Place back into the oven and continue to bake for an additional 2-3 minutes or until a light golden brown.
- Remove from the oven and allow it to cool before enjoying!
Monster Christmas M&M Cookies

These monster Christmas M&M cookies create a chewy, layed taste due to the addition of peanut butter and white chocolate chips.
Ingredients
- 1 C Sugar
- 1 C light brown sugar, packed
- 1 C creamy peanut butter
- ½ C shortening
- ½ C unsalted sweet cream butter, softened
- 2 large eggs
- 2 ½ C flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 C white chocolate chips
- 1 C red M&M’s
- 1 C green M&M’s
- ¾ C christmas sprinkles
- 1 medium ice cream scooper
- 2 cookie sheets with parchment paper
Instructions
- Preheat oven to 350 degrees.
- Using a standing mixer, beat together the sugars, butter, shortening, and eggs until combined and smooth.
- Using a large bowl whisk together the flour, baking soda, baking powder, kosher salt until combined.
- Gradually beat in the dry ingredients into the wet until a dough forms.
- Fold in ¾ C white chocolate chips, ¾ C red M&M’s, ¾ C green M&M’s ½ C sprinkles.
- Using the ice cream scooper, scoop out some dough onto the tray and bake in the oven for 7 minutes.
- Remove tray from oven and sprinkle some of the remaining chocolate chips, m&m’s, and sprinkles on top.
- Place back into the oven and continue to bake for an additional 2-3 minutes or until a light golden brown.
- Remove from the oven and allow it to cool before enjoying!
Notes
We use our USA pans instead of parchment paper, but if you don't have those particular pans, please be sure to use the paper. Silpat liners will result in a wet cookie on the bottom, so use parchment to ensure the cookie has the perfect crisp.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 426Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 266mgCarbohydrates: 52gFiber: 2gSugar: 36gProtein: 6g