Fresh from the oven, Chocolate Peppermint M&M Cookies are rich and minty, with soft centers, golden edges, and a satisfying chewiness that makes them perfect for holiday baking.
These Chocolate Peppermint M&M Cookies are the ultimate holiday treat, combining rich chocolate flavor with a cool burst of peppermint. These cookies are soft and chewy on the inside with slightly crisp edges, and each bite is studded with festive red and white M&M candies that add both crunch and color.
For more peppermint treats you have to check out my Mini Peppermint Cheesecakes, Peppermint Popcorn, and Frosted Peppermint Brownies.
Table of Contents
Why We Love Chocolate Peppermint Cookies
- Each cookie bakes up thick and tender, with the extra egg yolk adding richness and a soft, chewy texture throughout.
- Cookies stay soft and chewy for several days, making them great for make-ahead baking or dessert prep.
- The rich chocolate flavor from cocoa and melted chips gives these Christmas cookies a soft, brownie-like texture that’s hard to resist.
Recipe Ingredients
Cocoa Powder – This adds rich chocolate depth without extra sweetness. You can use another natural (non-Dutch process) cocoa, but I’ve found Hershey’s to give consistently good results.
White Chocolate Peppermint M&M – These M&M candies add creamy, sweet peppermint crunch. They’re a seasonal item, so grab a few bags when you see them. You’ll want extra for topping!
Andes Peppermint Crunch Baking Chips – These melt slightly into the dough, adding a smooth, cool peppermint layer. You can usually find them during the holiday season in the baking aisle.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Holiday-Colored Chocolate Chips – If White Chocolate Peppermint M&Ms are unavailable, use white chocolate chips mixed with crushed candy canes and a handful of red/green M&Ms or sprinkles.
Swap in Crushed Candy Canes – Crushed candy canes add similar peppermint crunch when Andes Peppermint Crunch Baking Chips aren’t available. Fold them in at the end to prevent melting.
How to Make Chocolate Peppermint M&M Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a Silpat mat, and set aside.
Step 2: In the bowl of a stand mixer, beat together the butter, sugars, vanilla, and peppermint for 2–3 minutes. Add the melted chocolate chips and mix until combined. Add the egg, and then the egg yolk, mixing just until combined.
Step 3: In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixing speed on low, add the dry ingredients. When no flour pockets remain, turn off the mixer and remove the bowl from the stand. Fold in the M&Ms and peppermint baking chips. Scoop onto the prepared baking sheet.
Step 4: Place in the oven and bake for 10–12 minutes. The cookies should be firm around the edges but soft in the center. Remove from the oven and allow to cool on the pan for 2–3 minutes before transferring to a wire rack to cool completely.
FAQs
You can, but the flavor will be different. Mint extract often contains spearmint, which can taste more herbal or sharp, while peppermint gives a cleaner, cooler finish with chocolate.
Other great options include mini chocolate chips, chopped peppermint bark, or festive sprinkles. Keep mix-ins around 2 cups total so the cookies hold their shape when baked.
Storage Information
STORE leftover Chocolate Mint M&M Cookies in an airtight container at room temperature for up to 4–5 days. To FREEZE, place cooled cookies in a freezer-safe bag or container and freeze for up to 2 months.
You can also freeze unbaked cookie dough balls on a tray, and then transfer them to a bag once solid. To bake from frozen, add 1–2 extra minutes to the bake time. REHEAT baked cookies in the microwave for 10–12 seconds if you prefer them warm and soft.
More Delicious Cookie Recipes
Chocolate Peppermint M&M Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- 1/4 cup Hershey's natural unsweetened cocoa powder
- 2/3 cup Hershey's semi-sweet chocolate chips - melted
- 1/2 cup sugar
- 1/4 cup brown sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1 egg + 1 egg yolk
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/4 tsp peppermint extract
- 1 1/2 cups White Chocolate Peppermint M&Ms
- 1/2 cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a Silpat mat, and set aside.
- In the bowl of a stand mixer, beat together the butter, sugars, vanilla, and peppermint for 2–3 minutes. Add the melted chocolate chips and mix until combined. Add the egg, and then the egg yolk, mixing just until combined.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixing speed on low, add the dry ingredients. When no flour pockets remain, turn off the mixer and remove the bowl from the stand. Fold in the M&Ms and peppermint baking chips. Scoop onto the prepared baking sheet.
- Place in the oven and bake for 10–12 minutes. The cookies should be firm around the edges but soft in the center. Remove from the oven and allow to cool on the pan for 2–3 minutes before transferring to a wire rack to cool completely.
I have a cookie exchange in December… I think I already know what I’ll be making 🙂
Thank you!
I so want this cookie right now!