We say they’re cookies for Santa, but let’s be honest, they’re for us.

These are my all-time favorite cookies to make on Christmas Eve, and well, any day really. They’re perfectly soft and puffy, loaded with salty sweet peanut butter, heaps of chocolate chips, and have a crunchy candy finish of holiday M&Ms. They’re so darn good! The perfect fuel to spread Christmas cheer.

I stack the plate high and leave them by the fireplace…then eat them after the kids have gone to bed, while wrapping presents, leaving just a few crumbs. Because “Santa” works hard and deserves a treat.

Santa’s Favorite Peanut Butter M&M Cookies

Makes 18-20 large cookies

1 1/2 cups all-purpose flour

1 1/4 cups old-fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups unsalted butter, at room temperature

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

3/4 cup peanut butter, chunky or smooth

1 cup mini holiday M&Ms

1 cup semisweet chocolate chips

Flaked sea salt

In a large bow, whisk together the flour, oats, baking soda and salt. Set aside. In the bowl of an electric mixer, on medium-high speed, beat the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla. Mix to combine. Scrape down the bowl as needed. Add the peanut butter. Mix to combine. With the mixer on low speed, add the dry ingredients. Mix until just combined. With a rubber spatula or wooden spoon, stir in the M&Ms and chocolate chips. Cover the dough and chill for at least 3 hours or overnight.

Preheat the oven to 350°F. Line baking sheets with parchment paper. Using an ice-cream scoop, scoop up the dough and place on the sheets 2 inches apart. Bake for 12-13 minutes, until lightly browned on the edges. Remove from the oven and sprinkle with flaked sea salt. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Photography by Lindley Rust