WW Freestyle Recipe: Skinny Holiday M&M Cookies
(71 calories | 3 3 3 myWW *SmartPoints value per serving)
I’ve been making Holiday M&M Cookies since I was a kid. After all these years it wouldn’t be Christmas without them. This year I decided to give them a makeover. This simple recipe for skinny holiday m&m cookies is the result.
Lighter Holiday M&M Cookies
Instead of using my recipe for soft chewy low fat m&m cookies, which is good, I decided to experiment with a lighter recipe that wouldn’t require me to dig out the food processor (affiliate link).
Skinny on Holiday M&M Cookies
This recipe uses half the butter and less sugar than the traditional M&M Cookies recipe but is just as delicious. I also used mini holiday m&m baking bits, which are much tinier than regular m&ms, so I was able to use less. The cookies baked up crisp and chewy.
For best results you’ll want to chill the dough at least an hour or overnight.
According to my calculations each cookie has 71 calories and:
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
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Skinny Holiday M&M Cookies
Ingredients
- 1/2 cup butter
- 2/3 cup sugar
- 2/3 cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 cup mini M&M baking bits
Instructions
- In a large mixing bowl, beat the butter, sugar and brown sugar until light and fluffy. Add the egg, milk and vanilla and beat until creamy and well blended.
- In another bowl whisk together the flour, baking soda and salt until combined.
- Add the flour mixture to the butter mixture and beat just until combined. Stir in the M&M baking bits.
- Chill the dough for at least an hour, or overnight.
- When you are ready to bake, position a rack in the center of your oven and heat the oven to 375F degrees.
- Lightly grease cookie sheets with non-stick spray. Drop tablespoonfuls of dough, spaced at least 2 inches apart onto the cookie sheets.
- Bake on the center rack for 9 to 11 minutes, or until they look dull on the surface but are still moist and soft and are just slightly golden.
- Remove from the oven and let rest on the cookie sheet for 2 to 3 minutes and then transfer them with a thin spatula to a wire rack to cool completely.
Recipe Notes
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Hi, I'm Martha. Simple Nourished Living chronicles the easy and delicious Weight Watchers friendly recipes, tips & hints that help me balance my love of food and desire to be happy, healthy and slim. 
Jessica
Do you use regular or unsalted butter?
Martha McKinnon
I use regular butter, Jessica.
Colleen Richards
This recipe can be used anytime of the year just using the multi colors of the M & M’s , Thank you and I am going to try it…. Been looking for less sugar …. It is my weakness….
Martha McKinnon
You are so right Colleen. I’ve made them for Easter with pastel M&Ms! Enjoy!!
Izzy
Do the cookies come out thin and chewy?
Martha McKinnon
I’d call them thinnish, crisp/chewy.
Kim
How many cookies does this recipe make?
Martha McKinnon
Hi Kim, The recipe indicates that it makes 48 cookies. ~Martha
Judy
Many recipes using all purpose flour call for baking soda and salt. Should this recipe also need salt?
Martha McKinnon
Hi Judy, yes, I’ve added the salt. Thanks for letting me know. ~Martha
Kelly
Hi,
I tried your recipe but the dough was very crumbly and would not pack into balls. I’m not sure what I did wrong? Any suggestions or is there something I should add more of to the dough? I did leave it in the fridge overnight too.
Thank you!
Martha McKinnon
Hi Kelly, It’s hard to know what happened from a distance. My guess is too much flour. It’s important to fluff the flour well and lightly spoon it into the cup and then level it off, not pack it in. I’d suggest adding a little milk a tablespoon at a time just until the dough holds together. Hope this helps. ~Martha