Mint M&M Chocolate Cookies
Leave a Comment
Posted: 02/16/24
Updated: 02/19/24
This post may contain affiliate links. Please read our disclosure policy.
Mint M&M Chocolate Cookies are soft, chewy cookies with your favorite chocolate and mint combination. These easy homemade chocolate cookies are loaded with mint M&Ms make a fun St. Patrick’s Day or Christmas cookie!
Mint and chocolate, a match made in heaven! I know some people joke that they don’t like to eat “toothpaste” with their chocolate, but I think they’ve lost it. Mint chocolate is the most refreshingly sweet combination ever. It’s the same reason I love sweets that use lemon, like lemon muffins. There’s something about the combination of lemon and sugar, mint and chocolate, etc. And these mint M&M chocolate cookies are no exception to that delicious combo!
These super simple cookies are a great recipe to make for the holiday season, and are great for St. Patrick’s Day too. Making cookies from scratch doesn’t have to difficult. In fact, it really is quite easy when you have a recipe like this one. Make the best mint M&M cookies with this simple recipe and you’ll never go back to a store-bought mint chocolate cookies ever again.
Why You’ll Love Mint M&M Chocolate Cookies
- Chocolate mint cookies are a great make ahead dessert. Since the cookies need to be frozen before being baked, you can make them and let them chill while you do something else. But you can also store them after being baked and they’ll stay fresh and chewy!
- These cookies are perfect for cookie swaps, parties, and so much more. They’re always a crowd hit so make them for any occasion!
- Easily double or triple this recipe to make extra cookies. The recipe already makes 22 cookies, but you can make tons extra by simply doubling the recipe!
Ingredients for Mint M&M cookies
- Cocoa powder – You can’t have chocolate mint cookies without some cocoa powder thrown into the mix! Make the most perfectly chocolatey cookie dough by mixing in some cocoa powder.
- All purpose flour – Use all purpose flour as the base for this cookie dough.
- Corn starch – Using corn starch in cookies helps make them super soft and chewy.
- Brown sugar – The rich sweetness of brown sugar is extra yummy in chocolate cookies.
- Granulated white sugar – Using two different types of sugar in these mint M&M cookies helps ensure that the cookies are sweetened to perfection.
- Egg – An egg acts as a binder to help keep incorporate all of the cookie ingredients. For best results, let the egg come to room temperature before mixing.
- Butter – I recommend using unsalted butter, but you can use salted if you prefer.
- Peppermint extract – Compliment the mint in the M&Ms by adding some peppermint extract into the cookie dough.
- Vanilla extract – Peppermint and vanilla are best buds. This combination of flavors work so well in this recipe for chocolate mint M&M cookies.
- Mint M&Ms – Mint M&Ms are the star of the show here, so make sure you grab plenty!
How to Make Mint M&M Chocolate Cookies
- Line your cookie sheets with parchment paper and then set it to the side.
- Cream together the butter and both sugars in the bowl of a stand mixer or with an electric mixer in a mixing bowl. Once smooth, beat in the egg, peppermint, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda and salt.
- Then, with mixer on low, slowly add the dry ingredients into the wet ingredients until combined. Once mixed, use a silicone spatula to fold in a ¼ cup of M&M’s.
- Use a cookie scoop and form tablespoon sized dough balls. Drop them onto the previously prepared baking sheet and top with 3 extra M&Ms.
- Cover the cookie sheet in plastic wrap and place in the freezer for an hour.
- Once ready to bake, preheat the oven to 350 degrees Fahrenheit and remove the cookies from the freezer. Bake for 10-12 minutes, the cookies will look underbaked still, this is normal!
- Allow the mint M&M chocolate cookies to cool on the hot pan for 5 minutes, and then transfer to a wire cooling rack.
- Once cooled, serve or store!
How to Store Mint M&M Chocolate Cookies
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. You can also freeze leftover cookies! Transfer to a freezer bag or airtight container and freeze for up to 2 months.
Can I freeze chocolate mint M&M cookie dough?
This cookie dough actually freezes super well! After you make the cookie dough balls, freeze them on a cookie sheet for an hour. Then transfer the frozen dough balls to a freezer bag and freeze for 3-4 months.
When you’re ready to bake, place the cookies onto a baking sheet lined with parchment paper and bake as originally instructed! However, keep in mind they may need a few extra minutes in the oven if they are baked from frozen solid.
Can I add chocolate chips to my cookies?
One can never have too much chocolate in a cookie, am I right? You can absolutely add chocolate chips to the cookie dough! I would reduce the amount of M&Ms you put in though, just so the cookie dough doesn’t get too chunky and difficult to form into dough balls. You can use dark chocolate chips, semi-sweet, milk chocolate, and even white chocolate!
Pro Tips for the Best Mint M&M Cookies
- Don’t skip freezing your cookies before baking. If you don’t freeze them, they will spread too much while they are in the oven!
- When you mix the dry ingredient into the wet, go slowly and make sure it mixes evenly. Once the ingredients are combined, its good to go! Don’t over-mix the dough.
- The cookies are done being baked once the edges are set. The centers may not look done, but they’ll set one they cool. Don’t over-bake the cookies or they won’t be chewy and soft.
Chocolate mint M&M cookies are a household favorite, and I hope you love them too! Crunchy M&Ms in a soft and chewy cookie is an irresistible treat.
More Cookie Recipes You’ll Love
- Use more M&Ms in this amazing recipe Monster Cookie Bars! They have so many goodies and surprise mixed into the cookie.
- If you’re a Twix fan then you just have to try out these Twix Cookies. So gooey and delicious!
- Jam Thumbprint Cookies are a classic cookie that everyone should have a recipe for.
- Not ready to try you hand at making cookies from scratch? Then check out Cake Mix Cookies!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Mint M&M Chocolate Cookies
Soft, chewy Mint M&M Chocolate Cookies are homemade chocolate cookies stuffed with mint M&Ms!
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 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, cookie should appear slightly underbaked
- Allow cookies to cool on a cookie sheet for 5 minutes, transfer to a cooling rack.
Tips
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. You can also freeze leftover cookies! Transfer to a freezer bag or airtight container and freeze for up to 2 months.
Nutrition Information
Serving: 1cookie, Calories: 207kcal (10%), Carbohydrates: 31g (10%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 18mg (6%), Sodium: 162mg (7%), Potassium: 58mg (2%), Fiber: 1g (4%), Sugar: 20g (22%), Vitamin A: 215IU (4%), Vitamin C: 0.1mg, Calcium: 25mg (3%), Iron: 1mg (6%)
Leave a Comment