Chocolate Peppermint M&M Cookies Recipe

A plate with stacked chocolate peppermint cookies.

5 from 1 vote

Chocolate Peppermint M&M Cookies Recipe

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.

Prep Time5

Cook Time12

Total Time17

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 271kcal

Author: Andrea

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.

Notes

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.

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