Chocolate Mint M&M Cookies
Soft, chewy Chocolate Mint M&M Cookies that are so easy to make!
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Servings: 22 cookies
Ingredients
- ¾ cup butter
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mint M&Ms
Instructions
- Line cookie sheet with parchment paper, set aside.
- In the bowl of a stand mixer, cream butter and sugars until smooth.
- Beat in egg, peppermint, and vanilla until thoroughly combined.
- In a separate medium mixing bowl whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients until combined.
- Using a rubber spatula fold in ¼ cup of M&M’s.
- Using a cookie scoop , form balls about 1 tablespoon in size.
- Press 3 extra M&M’s into the cookies.
- Place cookies on a prepared cookie sheet and repeat until all the dough has been used.
- Cover cookie sheet with plastic wrap and place the cookie sheet in the freezer for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Remove cookies from the freezer.
- Space the cookies evenly on the cookie sheet. Bake cookies for 10-12 minutes, cookie should appear slightly underbaked
- Allow cookies to cool on a cookie sheet for 5 minutes, transfer to a cooling rack.
Notes
TIPS FOR THE BEST CHOCOLATE COOKIES
Measuring: When you measure the flour, lightly spoon the flour into the dry measuring cup and level it off with a dinner knife. That way you don’t add too much flour by compacting the flour in the cup – this can happen if you scoop it out of the container.
Mixing: Slowly adding the dry ingredients to the wet ones ensures you won’t overmix the dough. Once the flour mixture is absorbed, the dough is ready.
Freezing: Don’t skip the freezing step. If you do, your cookies will spread too much when you bake them.
Baking: Take the cookies out of the oven once they are set around the edges and baked on top. If you over bake them they will dry out and the texture won’t be as good. It’s okay if they are a little under baked – that’s how we love them! HOW TO STORE THEM
Mixing: Slowly adding the dry ingredients to the wet ones ensures you won’t overmix the dough. Once the flour mixture is absorbed, the dough is ready.
Freezing: Don’t skip the freezing step. If you do, your cookies will spread too much when you bake them.
Baking: Take the cookies out of the oven once they are set around the edges and baked on top. If you over bake them they will dry out and the texture won’t be as good. It’s okay if they are a little under baked – that’s how we love them! HOW TO STORE THEM
- Once the cookies are cooled, store them in an airtight container and they will keep at room temperature for up to a week.
- You can freeze the baked cookies, too! Place them in a freezer-safe bag or container and they will keep well in the freezer for up two months.
- Once you’ve scooped the dough, freeze the cookie dough balls for one hour on a baking sheet. From there, you can transfer them to a freezer bag and keep them in the freezer.
- When you’re ready to bake them, place them on a cookie sheet lined with parchment paper and bake them as instructed. They may need a little extra time if they go into the oven completely frozen.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 164mg | Fiber: 1g | Sugar: 17g
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