I wish I could remember how I stumbled upon this recipe at Colleen’s Cookbook. I’m thankful for whatever I searched for or clicked on to take me there. This is a good chocolate cookie recipe and I love the M&M Mint Chocolate Candies that go into them. They’re a little larger than standard M&M’s, and the shell is a little thicker. My husband and I had a hard time leaving them alone as I was mixing up these cookies. The ratio of candies to cookie dough is very high, but I wouldn’t change that. The mint flavor from the candy is just right and I love the crunch the thick shells bring to the cookie. Colleen’s recipe called for pecans. I omitted them.
I rarely retype recipes that appear elsewhere on the web, but since I weighed my ingredients and think you might find that helpful I’ll jot it down here. Colleen attributes this recipe to M&M’s but I couldn’t find it on their site, and I accidentally tossed the empty bags before comparing this recipe to the one on the back of the bag. If memory serves me right, I don’t think it’s there. I think the recipe on the back of the bag right now is for a decorative baking use of the candy.
Chocolate Mint M&M Cookies
2 bags M&M Brand Mint Chocolate Candies for the Holidays (reserve one cup)
10.6 oz. flour
1 oz. cocoa powder (I used regular Hershey’s)
1 tsp. baking powder
1/2 t. salt
1 c. softened butter
5.25 oz. sugar
5.625 oz. brown sugar
Preheat oven to 350 degrees.
Line a cookie sheet with parchment.
Whisk together four, soda, salt and cocoa in a small bowl.
In a large bowl cream the butter and sugar. Add eggs one at a time, until thoroughly mixed. Stir in the flour mixture 1/2 c. at a time.
Stir in the all but one cup of the candy.
Drop by large tablespoons, at least 2 inches apart, onto the parchment paper. Before baking place a few of the reserved M&M’s on the top of each cookie. Bake for 12-15 minutes.
Yield: 36 cookies
(I got 42)