Christmas M&M Sandwich Cookies

Christmas M&M Sandwich Cookies are filled with chocolate chips, M&M's, and tons of festive cheer. So make a few batches to enjoy and to gift!

Course Dessert

Cuisine American

Prep Time 18

Cook Time 12

Cooling Time 30

Total Time 1

Servings sandwich cookies

Calories 492kcal

Author Julie Kotzbach

Equipment

Ingredients

Cookies

2 ½ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup light brown sugar packed
2 large eggs
1 tablespoon vanilla extract
1 ½ cup Christmas M&Ms
½ cup mini chocolate chips
½ cup Christmas sprinkles

Frosting

1 cup unsalted butter softened
5 cups powdered sugar sifted
⅛ teaspoon salt
1 tablespoon vanilla extract
2 tablespoons milk (2% or whole)
Green gel food coloring
Red gel food coloring

Instructions

Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium mixing bowl, stir together the flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar with a hand mixer for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition, until combined. Mix in the vanilla.
Add the dry ingredients to the wet ingredients and slowly mix until just combined. Scrape down the sides of the bowl as needed. Add the M&Ms and chocolate chips, and stir into the dough with a rubber spatula or wooden spoon. Add the sprinkles and stir to combine.
Take a 2-tablespoon scoop of cookie dough and roll it into a ball. Then form the ball so it's a little bit taller than wide, in an oblong shape, to avoid too much spread. Place onto the prepared baking sheet and repeat with the remaining cookie dough.
Bake for 11-12 minutes until lightly golden brown along the edge and the tops appear dry. Do not overbake.
Remove the cookies from the oven, and press more M&M’s, chocolate chips, and sprinkles into the dough for a pretty presentation if desired. Let cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
While the cookies are cooling, make the filling. Beat the butter in a large mixing bowl with a hand mixer until smooth. Add the powdered sugar 1 cup at a time until fully mixed in. Then add the salt, vanilla, and milk and mix to combine. Then mix on medium-high speed for 3 minutes until fluffy.
Divide the frosting evenly between 3 bowls. Add red food coloring to one bowl and green food coloring to another bowl of frosting. Stir to combine until you reach your desired color. Leave the last bowl as is, so the frosting is white.
Place each frosting color into its own piping bag (or plastic zip-top bag) and snip off the end. Pipe a dollop of each color onto the bottom side of half of the cookies. Then place another cookie on top, pretty side up, and gently press down to form a sandwich. Serve immediately.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for 1 week, or freeze for 3 months. If you chill the cookies, it's best to let them sit out on the counter to warm up a bit first.
If you prefer, you can leave all of the frosting white or choose just one filling color. I like the tri-color look to make these cookies extra festive.
Switch up the M&Ms, sprinkles, and frosting colors for different holidays or party themes. Red, white, and blue for the 4th of July. Pink, red, and white for Valentine's Day. Orange, purple, and green for Halloween.

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