If you’re anything like me, the holidays aren’t complete without a batch of cookies that make your kitchen smell like Christmas magic. And that’s exactly why I’m so excited to share my Chewy Christmas Snickerdoodle Cookies Recipe with you. These aren’t your typical snickerdoodles—they come packed with festive M&M’s, crunchy pretzels, and melty chocolate chunks that give each bite a delightful surprise. I promise, once you try these chewy beauties, you’ll find yourself baking them year-round.
Why You’ll Love This Recipe
- Ultimate Chewy Texture: The combination of browned butter and extra egg yolk gives these cookies that melt-in-your-mouth chewiness I’m obsessed with.
- Festive Flavors & Mix-Ins: Holiday M&M’s, pretzels, and chocolate chunks add colorful crunch and bursts of sweetness to every bite.
- Simple But Impressive: You don’t need fancy baking skills to nail this recipe—it comes together quickly and looks like you spent hours on it.
- Perfect for Gifting or Parties: These cookies hold up well in an airtight container, making them ideal for sharing with loved ones or holiday gatherings.
Ingredients You’ll Need
To make these chewy Christmas snickerdoodles shine, I like to use ingredients that bring great flavor and texture. Browned butter is key here—don’t skip that step if you want maximum chewiness! The holiday M&M’s are my seasonal secret weapon, but I’ll share a few tips if you can’t find them.
- Salted Butter: Browning one stick adds a deep, nutty flavor that amps up the cookie’s chew without needing extra ingredients.
- Brown Sugar: The light or dark brown sugar keeps the cookies soft and moist; I usually use dark for a richer taste.
- Eggs + Egg Yolk: The extra yolk adds tenderness and chewiness you won’t want to skip.
- Vanilla Extract: Classic flavor booster that complements the cinnamon and chocolate perfectly.
- All-Purpose Flour: The foundation for these cookies — just be sure to measure carefully!
- Baking Soda: Gives a gentle lift so the cookies are soft but not cakey.
- Kosher Salt: Balances all the sweetness and highlights the chocolate and cinnamon.
- Holiday M&M’s: These festive candies bring color and bursts of chocolate — swap for regular M&M’s if you can’t find holiday versions.
- Mini Pretzel Sticks: Crushed pretzels add a satisfying salty crunch that contrasts beautifully with sweet elements.
- Semi-Sweet Chocolate Chips + Dark Chocolate Chunks: Layers of melty chocolate pockets that make these cookies extra indulgent.
- Granulated Sugar + Cinnamon: For the classic snickerdoodle coating that’s crisp on the outside and fragrant.
Variations
What I love about this Chewy Christmas Snickerdoodle Cookies Recipe is how flexible it is. I often tweak the mix-ins depending on what’s in my pantry or what mood I’m in. Feel free to get creative—you’ll find that little switches can personalize these cookies perfectly.
- Nut-Friendly: I’ve swapped pretzels for chopped pecans or walnuts for a different crunch that pairs wonderfully with the cinnamon sugar.
- Gluten-Free: Using a trusted gluten-free all-purpose flour blend works well, though I reduce the baking soda slightly to prevent over-rising.
- White Chocolate & Peppermint: Around Christmas, I love replacing the chocolate chips with white chocolate chunks and adding crushed peppermint candies for a festive twist.
- Vegan Adaptation: I haven’t tried it myself yet, but substituting vegan butter and flax eggs could work here—let me know if you try it!
How to Make Chewy Christmas Snickerdoodle Cookies Recipe
Step 1: Brown the Butter for Maximum Flavor and Chew
Start by heating one stick of your salted butter in a skillet over medium heat. Stir frequently and watch closely—the butter will foam and then gently brown in about 3-4 minutes. Once you see those lovely golden flecks and smell that nutty aroma, remove from heat. Pour it into a bowl and pop it in the freezer for 10-15 minutes to cool down. This step might seem fussy, but I discovered this trick really pumps up the flavor and chewiness, making this Chewy Christmas Snickerdoodle Cookies Recipe a serious standout.
Step 2: Cream and Combine the Wet Ingredients
In a mixing bowl, beat together the remaining stick of butter, your cooled browned butter, and brown sugar until smooth and well combined. Then, add the eggs one at a time, followed by the additional egg yolk. Beat in the vanilla extract until the mixture looks creamy and luscious—this is where the dough starts coming alive.
Step 3: Add Dry Ingredients and Fold in Festive Mix-Ins
Whisk together the flour, baking soda, and kosher salt in a separate bowl. Gradually add this into your wet mixture. Once everything comes together, gently fold in about three-quarters of the holiday M&M’s, crushed pretzels, semi-sweet chocolate chips, and dark chocolate chunks. Save the remaining M&M’s for a later step—they make a pretty topping!
Step 4: Roll, Coat, and Bake
Mix the granulated sugar with cinnamon in a small bowl. Roll the cookie dough into 2-3 tablespoon-sized balls, then roll each one in the cinnamon sugar mixture until nicely coated. Place them spaced at least 3 inches apart on a parchment-lined baking sheet. Bake at 350°F for 8 minutes, then quickly rotate the pan and press the remaining M&M’s into the tops of the cookies. Pop them back in the oven for another 2-3 minutes until set but still soft.
Step 5: Cooling and Enjoying
Let the cookies cool on the baking sheet for a few minutes. Trust me, they’ll keep cooking just a bit, developing that perfect chewy exterior while the inside stays soft and tender. I love biting into these warm, but they’re also fantastic once fully cooled and stored for a day or two.
Pro Tips for Making Chewy Christmas Snickerdoodle Cookies Recipe
- Brown That Butter Just Right: Don’t walk away while browning butter! It can go from perfect to burnt in seconds—watch for the nutty aroma and golden bits.
- Chill the Browned Butter: Cooling the butter before mixing prevents your dough from becoming too loose, helping you maintain perfect cookie shape.
- Don’t Overbake: These cookies will look slightly underdone when you pull them out—resist temptation and let them finish cooking on the baking sheet.
- Space the Cookies Well: Baking with enough space avoids cookie merging and ensures crispy edges with chewy centers.
How to Serve Chewy Christmas Snickerdoodle Cookies Recipe
Garnishes
I often sprinkle a little extra cinnamon sugar over the cookies just as they come out of the oven for an extra sparkly holiday look. Sometimes a drizzle of melted white chocolate adds a pretty contrast and makes them extra festive for gifting.
Side Dishes
These chewy snickerdoodles pair beautifully with a warm cup of spiced tea, peppermint hot chocolate, or a glass of cold milk. For holiday parties, I like to serve them alongside some homemade eggnog or mulled wine for adults.
Creative Ways to Present
For a special touch, I stack these cookies on a festive platter lined with parchment paper and tie little bundles together with twine. They also make darling edible gifts when packaged in clear bags with holiday ribbons—people always ask me for the recipe when I gift them!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They maintain that perfect chewy texture for up to 4 days, but honestly? Mine rarely last that long!
Freezing
If you want to prep ahead, the dough freezes beautifully before baking—just shape the dough balls, freeze them on a tray until solid, then transfer to a zipper bag. Bake straight from frozen, adding a minute or two to the baking time.
Reheating
To warm up chilled cookies, I pop them in a 300°F oven for about 5 minutes. This reactivates that gooey chocolate and chewy texture without drying out the cookie.
FAQs
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Can I use salted or unsalted butter in this Chewy Christmas Snickerdoodle Cookies Recipe?
I personally use salted butter because I like that subtle savory note, but if you only have unsalted, just add a pinch more salt to the dough. Either way works fine, just adjust salt to taste.
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What makes these snickerdoodles chewy instead of cakey?
Great question! The browned butter, extra egg yolk, and using baking soda instead of baking powder all contribute to the chewy texture. Also, slightly underbaking and letting them cool on the sheet helps keep them soft.
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Can I substitute the holiday M&M’s with something else?
Absolutely! Regular M&M’s work, or try chocolate-covered raisins or festive chocolate candies. If you skip the M&M’s, you might want to add a little extra chocolate or nuts to keep the texture interesting.
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Should I flatten the dough balls before baking?
No need to flatten. Rolling them into balls and coating with cinnamon sugar is perfect. The cookies spread just right in the oven to create that classic round shape with a slightly crackled surface.
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How can I keep these cookies fresh when gifting?
Store them in an airtight container lined with parchment paper between layers to keep them from sticking. Including a small piece of bread in the container also helps maintain moisture and freshness.
Final Thoughts
Honestly, this Chewy Christmas Snickerdoodle Cookies Recipe holds a special place in my holiday heart. From the first time I browned that butter to the moment I peeked through the oven window at colorful, melty cookies, I knew I had stumbled on a winner. These cookies are more than just sweet treats—they’re joyful little bites of the season wrapped up in cinnamon, chocolate, and a playful crunch. So go ahead, try this recipe, and watch your family and friends go crazy for these chewy Christmas snickerdoodles as much as mine do.
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Chewy Christmas Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Christmas Snickerdoodles combine the classic cinnamon sugar crunch with festive holiday M&M’s, crunchy pretzels, and rich chocolate chunks for a delightful twist on a beloved cookie. Perfectly chewy and loaded with mix-ins, they’re ideal for holiday gatherings and gifting.
Ingredients
Butter
- 2 sticks (1 cup) salted butter, at room temperature
Sugars & Sweeteners
- 3/4 cup light or dark brown sugar
- 1/3 cup granulated sugar
Eggs & Flavorings
- 2 large eggs, plus 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
Mix-ins
- 1 1/4 cups holiday M&M’s (divided)
- 1 cup mini pretzel sticks crushed
- 1 cup semi-sweet chocolate chips
- 1/3 cup dark chocolate chunks
Instructions
- Brown the Butter: Add 1 stick of butter to a skillet set over medium heat. Cook, swirling occasionally, until the butter begins to brown and has a nutty aroma, about 3-4 minutes. Remove from heat immediately and transfer browned butter to a heatproof bowl. Place in the freezer for 10-15 minutes to cool but not solidify.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Make the Dough: In a mixing bowl, beat together the remaining stick of room temperature butter, the cooled browned butter, and brown sugar until well combined and creamy. Beat in the 2 large eggs and 1 egg yolk one at a time until incorporated. Add vanilla extract and beat until creamy. Gradually add the all-purpose flour, baking soda, and kosher salt, mixing until just combined.
- Add Mix-ins: Gently fold in 3/4 cup of the holiday M&M’s, crushed mini pretzels, semi-sweet chocolate chips, and dark chocolate chunks until evenly distributed throughout the dough.
- Prepare for Baking: In a small bowl, mix the granulated sugar and cinnamon for the cinnamon sugar coating. Using a scoop or spoon, roll the dough into rounded balls about 2-3 tablespoons in size. Roll each ball thoroughly in the cinnamon sugar mixture and place them on the prepared baking sheet, spacing them about 3 inches apart to allow spreading.
- Bake and Finish: Bake the cookies for 8 minutes. Then rotate the baking sheet for even baking and gently press the remaining M&M’s into the tops of the cookies. Return the baking sheet to the oven and bake for an additional 2-3 minutes until the cookies are set but still soft.
- Cool and Store: Remove the cookies from the oven and allow them to cool on the baking sheet. They will continue to cook slightly as they rest. Once cooled, enjoy warm or store in an airtight container for up to 4 days.
Notes
- Do not overbake to maintain chewy texture; cookies look slightly underbaked when removed.
- Chilling the browned butter is important for dough consistency and flavor development.
- Use kosher salt for better control of saltiness; table salt can be substituted but reduce quantity.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For an extra festive touch, consider adding a sprinkle of coarse sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
