Mint M&M Chocolate Cookies
The ultimate comfort food meets a delightful twist in these Mint M&M Chocolate Cookies. Chewy and rich with bursts of minty chocolate, they’re perfect for any occasion. Easy to make and utterly satisfying, you’ll want to whip up a batch tonight!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
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 teaspoons 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&Ms.
- Using a cookie scoop, form balls about 1 tablespoon in size and drop onto prepared baking sheet. Top with 3 extra M&Ms, gently pressing them in.
- 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, cookies should appear slightly underbaked.
- Allow cookies to cool on a cookie sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Tip 1: Allow to cookies to cool completely before storing. Then transfer cooled cookies to an airtight container or a plastic bag. Store at room temperature for up to a week.
- Tip 2: You can also freeze leftover cookies! Transfer to a freezer bag or airtight container and freeze for up to 2 months.