Sourdough Holiday M&M Cookies
These Sourdough Holiday M&M Cookies are everything you love about a classic soft and chewy cookie—made even better with sourdough discard and festive red and green M&M’s. The discard adds a subtle tang and depth of flavor that balances the sweetness, while keeping the cookies tender, airy, and perfectly soft in the center with lightly crisp edges.
This is an easy, no-chill cookie recipe that comes together fast, making it perfect for holiday baking trays, last-minute gatherings, or a fun way to use up extra sourdough starter. Each bite is buttery, colorful, and irresistibly nostalgic—exactly what a holiday cookie should be.
Makes 35–38 cookies, and yes… they disappear just as quickly.
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
11
Serves: 35
Ingredients
- 1 cup1 cup1 cup Butter, Unsalted
- 0.75 cup0.75 cup0.75 cup Light Brown Sugar
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 222 Eggs
- 0.5 cup0.5 cup0.5 cup Sourdough Starter, Homemade, discard or active
- 2.5 cups2.5 cups2.5 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 0.75 tsp0.75 tsp0.75 tsp Kosher Salt
- 1 cup1 cup1 cup M&M's, Milk Chocolate (Plain), plus more for topping
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the unsalted butter, brown sugar, and granular sugar together until light and fluffy, 2–3 minutes.
- Mix in the vanilla extract, then beat in the eggs one at a time until fully combined.
- Add the sourdough discard and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Add the dry mixture to the wet ingredients and mix on low just until a soft dough forms—do not overmix.
- Gently fold in the M&M candies until evenly distributed.
- Scoop the dough onto the prepared baking sheets (1 small cookie scoop per cookie). Top with a few more M&M candies (optional).
- Bake for 8–10 minutes, or until the edges are set and the centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 146 |
| Fat: | 7 g |
| Carbohydrates: | 18 g |
| Protein: | 4 g |
| Cholesterol: | 15 g |
| Sodium: | 66 mg |
| Fiber: | 1 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Sourdough Holiday M&M Cookies”
Leave a Reply
You must be logged in to post a comment.
So dreamy Debbie!