Dark Chocolate Peppermint M&M Cookies

There’s something magical about the combination of dark chocolate and peppermint, especially during the winter season. That’s why I love baking these Dark Chocolate Peppermint M&M Cookies. The aroma that fills the kitchen as they bake is irresistible, and the moment you bite into one, you’re transported to a winter wonderland. I remember making these with my kids last Christmas; their giggles and excitement as they decorated the cookies with colorful M&Ms brought such joy. It’s more than just a recipe; it’s a memory in the making. The rich, chewy texture of the cookie paired with the refreshing minty crunch creates the perfect festive treat.

What to Gather for Dark Chocolate Peppermint M&M Cookies

The ingredients for these cookies are as rich and festive as the final product. Each component plays a crucial role in building that deep chocolatey flavor and delightful texture. The key players include the unsalted butter for creaminess, the cocoa powders for a robust chocolate flavor, and of course, the M&M candies that add a fun crunch and a pop of color.

• 2 1/2 cups all purpose flour – This is the base of your cookie dough, providing the necessary structure.
• 1/4 cup Hershey’s Special Dark Cocoa Powder – Adds a deep, rich chocolate flavor to the cookies.
• 1/4 cup dutch processed cocoa powder – Contributes to the dark color and enhances the cocoa flavor.
• 1 teaspoon baking soda – Helps the cookies rise to the perfect fluffy texture.
• 1 teaspoon kosher salt – Balances the sweetness and enhances the flavors.
• 6 oz milk or semisweet chocolate chips – For an extra layer of chocolate goodness in every bite.
• 8 oz (2 sticks, 1 cup) unsalted butter, divided – Provides richness and helps create that chewy texture.
• 2 cups granulated sugar – Sweetens the cookies and helps in browning.
• 2 eggs – Binds the ingredients together and adds moisture.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1/2 cup milk chocolate M&M candies – Adds sweetness and color.
• 1/2 cup white chocolate peppermint M&M candies – Perfect for the holiday spirit.
• 1/2 cup white chocolate chips – Adds a creamy sweetness and complements the dark chocolate.

Cooking Instructions for Dark Chocolate Peppermint M&M Cookies

Making these cookies is a straightforward process that allows you to enjoy the process of baking. I love how quickly they come together, filling the kitchen with warm, inviting scents. Let’s get started!

1. Preheat your oven to 325°F. Line baking sheets with parchment paper to prevent sticking. This simple step ensures that your cookies come off the sheets easily.
2. In a large bowl, combine all purpose flour, cocoa powders, baking soda, and kosher salt. Use a whisk to stir, evenly distributing the dry ingredients and aerating the flour at the same time. Set this dry mixture aside for later.
3. In a large measuring cup, melt together 4 oz (1 stick or 1/2 cup) of butter and milk or semisweet chocolate chips in the microwave. Heat in increments of 30 seconds, stirring after each interval until everything is smooth and combined. Be careful not to overheat it.
4. In a mixing bowl, beat the remaining 4 oz of butter together with granulated sugar. Scrape the bowl often to ensure everything is mixed well. Incorporate the eggs, one at a time, mixing on medium speed after each addition to incorporate air.
5. Add vanilla extract to the mixture and continue mixing on medium speed until fully combined.
6. Lower the mixer speed and gradually pour in the chocolate-butter mixture. This step is crucial; adding it slowly prevents cooking the eggs with the warm chocolate.
7. Once the chocolate is fully incorporated, begin adding the dry ingredients in increments, mixing on low speed to combine.
8. When a cohesive dark chocolate dough forms, scrape the sides and bottom of the bowl to ensure no dry ingredients are left.
9. Gently fold in both types of M&Ms and white chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
10. Using a medium-sized cookie scoop, drop 6-8 dough balls per baking sheet, spacing them evenly apart. They will spread during baking.
11. Bake each tray in your preheated oven for 12 to 14 minutes. The cookies will puff up. If you prefer them flatter, press each cookie down gently with the flat back of a spatula immediately after removing them from the oven.
12. Allow the cookies to cool on the baking tray for a few moments before transferring them to a wire rack to cool completely.

Customization Ideas

There are so many ways to customize your Dark Chocolate Peppermint M&M Cookies to suit your taste. Here are some ideas to spice things up!

• Storage: Store leftover cookies in an airtight container at room temperature for up to one week.
• Freezing: You can freeze unbaked cookie dough for up to three months. Simply scoop onto a baking sheet and freeze before transferring to a ziplock bag.
• Variations: Try adding nuts like walnuts or pecans for added crunch.
• Flavor Boost: Incorporate a teaspoon of peppermint extract for an extra minty flavor.
• Decorating: Consider drizzling melted white chocolate on top for a pretty finish.

What Goes Well With This Dark Chocolate Peppermint M&M Cookies

If you’re wondering how to serve these cookies, here are some ideas to enhance your experience:

• Hot Beverages: Pair these cookies with a warm cup of cocoa or peppermint tea for a cozy treat.
• Holiday Parties: These cookies make a fantastic addition to any dessert table during Christmas gatherings.
• Ice Cream: Serve them alongside vanilla or mint chocolate chip ice cream for an indulgent dessert.
• Gift Giving: They are perfect for gifting! Place them in a festive tin for a thoughtful holiday gift.
• Storage Tips: Keep them in a cool, dry place to maintain their freshness and texture.

FAQ

Conclusion

The Dark Chocolate Peppermint M&M Cookies are truly a festive treat that brings warmth, joy, and a burst of holiday spirit with every bite. I encourage you to gather your loved ones and bake a batch together. It’s a perfect recipe for making sweet memories during the holiday season.

Dark Chocolate Peppermint M&M Cookies

Indulge in the heavenly combination of rich dark chocolate and refreshing peppermint with these Dark Chocolate Peppermint M&M Cookies. Each bite is a decadent experience enhanced by colorful candies, making them the perfect festive treat to satisfy your sweet cravings. Bake a batch tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all purpose flour
• 1/4 cup Hershey's Special Dark Cocoa Powder
• 1/4 cup dutch processed cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 oz milk or semisweet chocolate chips
• 8 oz unsalted butter divided
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk chocolate M&M candies
• 1/2 cup white chocolate peppermint M&M candies
• 1/2 cup white chocolate chips

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Food Processor
• Wooden Spoon
• Whisk

Method

 

1. 1. Preheat your oven to 325°F. Line baking sheets with parchment paper to prevent sticking. This simple step ensures that your cookies come off the sheets easily.
2. 2. In a large bowl, combine all purpose flour, cocoa powders, baking soda, and kosher salt. Use a whisk to stir, evenly distributing the dry ingredients and aerating the flour at the same time. Set this dry mixture aside for later.
3. 3. In a large measuring cup, melt together 4 oz (1 stick or 1/2 cup) of butter and milk or semisweet chocolate chips in the microwave. Heat in increments of 30 seconds, stirring after each interval until everything is smooth and combined. Be careful not to overheat it.
4. 4. In a mixing bowl, beat the remaining 4 oz of butter together with granulated sugar. Scrape the bowl often to ensure everything is mixed well. Incorporate the eggs, one at a time, mixing on medium speed after each addition to incorporate air.
5. 5. Add vanilla extract to the mixture and continue mixing on medium speed until fully combined.
6. 6. Lower the mixer speed and gradually pour in the chocolate-butter mixture. This step is crucial; adding it slowly prevents cooking the eggs with the warm chocolate.
7. 7. Once the chocolate is fully incorporated, begin adding the dry ingredients in increments, mixing on low speed to combine.
8. 8. Gently fold in both types of M&Ms and white chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
9. 9. Using a medium-sized cookie scoop, drop 6-8 dough balls per baking sheet, spacing them evenly apart. They will spread during baking.
10. 10. Bake each tray in your preheated oven for 12 to 14 minutes. The cookies will puff up. If you prefer them flatter, press each cookie down gently with the flat back of a spatula immediately after removing them from the oven.
11. 11. Allow the cookies to cool on the baking tray for a few moments before transferring them to a wire rack to cool completely.

Notes

• Tip 1: Store leftover cookies in an airtight container at room temperature for up to one week.
• Tip 2: You can freeze unbaked cookie dough for up to three months. Simply scoop onto a baking sheet and freeze before transferring to a ziplock bag.
• Tip 3: Try adding nuts like walnuts or pecans for added crunch.
• Tip 4: Incorporate a teaspoon of peppermint extract for an extra minty flavor.
• Tip 5: Consider drizzling melted white chocolate on top for a pretty finish.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.