Mint chocolate chip cookies are always welcomed at our house, especially when they’re chock full of M&M’s! If you're like us, this recipe's for you.
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Mint chocolate chip cookies around the holiday are always welcomed at our house, especially when they’re chock full of M&M’s!
We found holiday and used those in our cookies instead of just chocolate chips. We also used white chocolate chips. So, these Christmas cookies are delicious and don’t last long!
This recipe makes about 5 dozen cookies. So whenever we make a batch, we end up bringing most of them to work. They’re so good that they don’t last….they’re usually scarfed up by 9 Am!
Cookies for breakfast? Apparently so!
I suppose if you toss in a glass of milk, why not?
If you’re looking for an easy mint chocolate chip cookie recipe, this is definitely the one for you!
It’s nearly foolproof and they’re always a hit at holiday parties. And of course, Santa wouldn’t mind finding a few for him on Christmas eve!
Mint Chocolate Chip Cookies
Ingredients
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks of butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1+ tsp peppermint extract
2 eggs
20-30 drops green food coloring
2 cups total of Chocolate Chips, ChristmasMint M&M’s and/or White Chocolate Chips
Directions
Preheat oven to 375 degrees
In a medium bowl, whisk flour, salt, and baking soda
In your mixer bowl, beat softened butter, sugars, and peppermint extract until nice and fluffy.
Add in and beat eggs one at a time, just until incorporated
Continue beating with the mixer and add food coloring. It will be a very strong color because we have not added the flour yet.
Slowly add and beat in the flour mixture
With a stiff spoon, stir in M&M’s and Chocolate Chips
On a parchment lined baking sheet, add 1″ tablespoon drops of cookie dough about 1-2 inches apart. 12 cookies fit on a standard cookie sheet.
Bake for 8-11 minutes until edges start to brown.
Remove from oven, let cool 5 minutes, transfer to baking sheet
We found holiday and used those in our cookies instead of just chocolate chips. We also used white chocolate chips. So, these Christmas cookies are delicious and don't last long!
Servings 5dozen
Prep Time 15 minutesmins
Cook Time 8 minutesmins
0 minutesmins
Total Time 23 minutesmins
Ingredients
2 1/4cupall-purpose flour
1tspbaking soda
1tspsalt
2sticks of buttersoftened
3/4cupsugar
3/4cuppacked brown sugar
1+ tsp peppermint extract
2eggs
20-30drops green food coloring
2cupstotal of Chocolate ChipsMint M&M’s and/or White Chocolate Chips
Instructions
Preheat oven to 375 degrees.
In a medium bowl, whisk flour, salt, and baking soda.
In your mixerbowl, beat softened butter, sugars, and peppermint extract until nice and fluffy.
Add in and beat eggs one at a time, just until incorporated.
Continue beating with the mixer and add food coloring. It will be a very strong color because we have not added the flour yet.
Slowly add and beat in the flour mixture.
With a stiff spoon, stir in M&M's and Chocolate Chips.
On a parchment lined baking sheet, add 1" tablespoon drops of cookie dough about 1-2 inches apart. 12 cookies fit on a standard cookie sheet.
Bake for 8-11 minutes until edges start to brown.
Remove from oven, let cool 5 minutes, transfer to baking sheet
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M&Ms are made with a hard candy shell that protects the chocolate in the center from melting. However, during baking the candy shell might slightly crack from the heat or become more incorporated into the dough. Don't worry, they still taste just as delicious!
Mini M&Ms: You can use any M&Ms, but I recommend mini so there's more in each bite. If the M&Ms are larger, such as peanut M&Ms or peanut butter M&Ms, roughly chop them first. If desired, grab an extra 2 Tablespoons of M&Ms and press a few into the top of each cookie when they're warm from the oven.
Too much butter or sugar: If there is too much butter or sugar in the recipe, it can cause the cookies to spread out and become flat as they bake. Be sure to measure your ingredients carefully and follow the recipe closely.
What does it mean when chocolate turns white? Discoloration of chocolate happens for two reasons: fat bloom or sugar bloom. Fat bloom occurs when liquid fat moves through the chocolate and then crystalizes on the surface. It's usually caused by a quick change in temperature.
However, you must carefully watch the M&M's, as a few extra seconds could result in the candy burning inside your microwave. Microwaves vary, so you may need to do a test run. If the candy is cracked with chocolate seeping out, use these over-melted pieces to dress up other snacks.
Press the chocolate chips and/or M&Ms into the top of the ball of dough closer together than you think, as they'll spread apart as the cookie bakes and spreads. If refrigerating or freezing your dough, wait to dot each ball until right before baking as the M&M colors can bleed into your cookie.
If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.
Indulge in the delicious and fun treat of Edible M&M Cookie Dough! Mix and match the colors of the M&Ms to match different holidays and celebrations for a versatile and festive dessert. And don't worry, it's completely safe to eat!
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.
Baking soda is good indefinitely past its best by date, although it can lose potency over time. You can use a rule of thumb—two years for an unopened package and six months for an opened package. While old baking soda may not produce as much leavening action, it is still safe to eat.
Put a soft flame on an M&M next time you have a chance and see what happens… The chocolate inside will probably boil before the sugary crispy casing melts.
The melting point of chocolate falls between 86°F and 90°F. This is significantly lower than the average temperature of the human body, which is 98.6°F so the heat from your hand raises the temperature of the chocolate and causes it to melt.
Set the microwave to 30 seconds. This should be enough for a regular package of M&M's, but you might need a few more seconds, depending on the microwave and the quantity of M&M's. The first few times you do this, it will be a matter of trial and error to find your perfect melting time.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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