Christmas Cowboy Cookies, ideal for the holiday season, are thick and delectable cookies that offer a flavor explosion in each bite.

Christmas Cowboy Cookies ready to enjoy.
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This decadent recipe is packed with so much goodness in each bite. It is such a hearty cookie and can satisfy any sweet tooth. You may also love these Christmas Cookie Bars for a delicious variation.

We love to make this year round as it is easy to adapt for any occasion. You can easily change the color of the M&M’s for any celebration or just because. Also try Christmas No Bake Cookies, Christmas Sprinkle Cookies, and Christmas Wreath Cookies Recipe.

Make sure to check out all of our Christmas Desserts and 12 Days of Christmas Cookies.

Cowboy cookies were made famous when Laura Bush submitted her recipe for the Texas Governor’s Mansion Cowboy Cookies in 2000. It is one of the most popular presidential cookie recipes.

This type of cookie is loaded with lots of tasty mix ins. It starts with basic chocolate chip cookie dough but with coconut, white chocolate, milk chocolate, nuts, oats, M&M’s and more.

We are making the Christmas version today with festive red and green M&M’s. They look great and taste delicious.

Ingredients: 

Ingredients for Christmas Cowboy Cookies - flour, baking soda, baking powder, cinnamon, salt, butter, sugar, brown sugar, eggs, vanilla extract, oats, chocolate chips, pecans, coconut, M&M's
  • All Purpose Flour
  • Baking Soda
  • Baking Powder
  • Ground Cinnamon
  • Salt
  • Unsalted Butter, softened
  • Granulated Sugar
  • Brown Sugar
  • Large Eggs room temperature
  • Vanilla Extract
  • Old-Fashioned Rolled Oats
  • Semi-Sweet Chocolate Chips
  • White Chocolate Chips 
  • Chopped Pecans
  • Sweetened Coconut Flakes
  • Red and Green M&Ms 

Check out the full list of ingredients and recipe in the recipe card at the bottom of the post.

Add-ins and Variations:

  • Raisins
  • Dried Cranberries
  • Chopped Walnuts
  • Peanut Butter Chips
  • Butterscotch Chips
  • Chocolate Chunks
  • M&M’s. You can use any seasonal type of M&M’s for this recipe. Try pastel for Easter, orange and black for Halloween, red and pink for Valentines and more.

Step by Step Instructions:

Step 1. Preheat the oven and prepare the baking sheets. Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.

Combining the dry ingredients in a bowl

Step 2 – In a medium size mixing bowl, whisk together the flour, baking soda, powder, ground cinnamon and salt.  Set aside.

Beating butter and sugars together

Step 3 – Using a stand mixer or hand mixer, cream together the butter with the sugar and brown sugar until light and fluffy. 

Adding in eggs and vanilla extra to the butter mixture

Step 4 – Then add in the eggs one at a time and vanilla extract and mix until combined.

Combining the dry and wet ingredients together

Step 5 – Gradually add in the flour mixture, mixing after each addition, until just combined. Be careful not to over mix.

Adding in the M&M's, oats, chocolate and pecans to the mxiture

Step 6 – Stir in the oats, chocolate chips, pecans, sweetened flaked coconut and half of the M&M. Use a cookie scoop to drop balls of the cookie dough onto the lined baking sheets. 

Placing cookie dough balls on the baking sheet

Step 7 – Press the remaining M&M into the tops of the cookies.  

  • Step 8. Bake the cookies. Bake for 11-13 minutes until the edges of the cookies are set and slightly browned. You may not need the full baking time depending on your oven.
  • Step 9. Allow to set. Let the cookies sit on the baking sheets for 5 minutes, then move them to wire cooling racks to cool completely. 

Recipe Tips:

  • Measure the flour carefully. It is best to spoon the flour into the measuring cup instead of scooping it. This will ensure you don’t use too much flour and make the cookies crumbly.
  • Allow to cool. Leave the cookies on the baking sheet a few minutes before you move them to a wire rack. This will give them time to set and hold their shape.
  • Cookie Scoops make it easy. We love to use cookie scoops to form the cookies into balls. This will ensure they are all uniform.
Christmas Cowboy Cookies ready to enjoy.

Can I Make these Cookies without Coconut?

Yes, this recipe can easily be made without shredded coconut. You will need to add something in its place or increase another ingredient. Try adding more nuts or chocolate chips.

Change the flavor and use something different such as peanut butter morsels, raisins, butterscotch chips or anything you like. There are so many combination ideas to try with these cookies.

Christmas Cowboy Cookies on a platter.

How to Store:

Store the leftover cookies at room temperature in an airtight container or bag. Store the cookies with a slice of bread to keep them soft. They will last up to 5 days.

Can I Freeze?

You can extend their shelf life by freezing the cookies. Wrap in plastic wrap and then place inside a freezer container. They can be frozen up to a month.

If you prefer to freeze the cookie dough, make the balls and place on a sheet pan. Freeze for 1 to 2 hours to flash freeze the dough.

Then transfer to a freezer container and freeze up to a month. When ready to serve, bake as normal but increase the cooking time by a few minutes.

We love hearing from you. If you make these Cowboy Christmas Cookies, make sure to leave us a comment.

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Christmas Cowboy Cookies

5 from 4 votes
Christmas Cowboy Cookies, ideal for the holiday season, are thick and delectable cookies that offer a flavor explosion in each bite. These cookies are enriched with shredded coconut, chocolate, oats, and other ingredients that make them delicious.
Prep Time 15 minutes
Cook Time 11 minutes
Let Sit 5 minutes
Total Time 31 minutes
Servings 24
Cuisine American
Course Dessert
Calories 345

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  • In a medium size mixing bowl, whisk together the flour, baking soda, powder powder, ground cinnamon and salt.  Then set aside.
  • Using a mixer, cream together the butter with the sugar and brown sugar until light and fluffy.  Then add in the eggs and vanilla extract and mix until combined.
  • Gradually add in the flour mixture, mixing after each addition, until just combined. Be careful not to over mix.
  • Stir in the oats, chocolate chips, pecans, coconut and half of the M&M. Use a cookie scoop to drop balls of the cookie dough onto the baking sheets.
  • Press the remaining M&M into the tops of the cookies.
  • Bake for 11-13 minutes until the edges of the cookies are set and slightly browned.
  • Let the cookies sit on the baking sheets for 5 minutes, then move them to wire racks to cool completely.

Recipe Notes

Store the leftover cookies at room temperature in an airtight container or bag. Store the cookies with a slice of bread to keep them soft.

Nutrition Facts

Calories 345kcal, Carbohydrates 42g, Protein 4g, Fat 19g, Saturated Fat 10g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Trans Fat 0.3g, Cholesterol 37mg, Sodium 143mg, Potassium 118mg, Fiber 2g, Sugar 28g, Vitamin A 292IU, Vitamin C 0.1mg, Calcium 57mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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