Savory Moments: Chocolate holiday mint M&M cookies

Holiday Mint M&M's in a minty and chewy chocolate chocolate chip cookie are perfect for the holidays and for the mint + chocolate lovers out there! I am a huge fan of chocolate + mint together, especially around Christmas. Every year I snag a bag (or two) or Holiday Mint M&M's when they appear in the stores. They are one of my favorite splurges around the holidays! For years now I've been telling myself I'm going to make them into a delicious chocolate mint cookie, but I usually end up eating them all before I get that far. This year, I was strong and I saved them for a new Christmas cookie and I'm glad I did. These cookies are delicious - soft and chewy with a hint of peppermint in the batter and then extra when you bite into the candy. I also added some semi-sweet chocolate chips for an extra chocolate boost. Plus the colors make them a festive addition to your cookie tray this year! My toddlers helped with making this batch. They enjoy helping with my baking projects and, of course, sneaking as many chocolate chips as they can in the process. This recipe will make about 4 dozen cookies.

Chocolate holiday mint M&M cookies
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
2/3 cup lightly packed light brown sugar
1/2 teaspoon pure vanilla extract
3/4 teaspoon peppermint extract
2 large eggs
1 bag (9.9 oz.) Holiday Mint M&M's
1/2 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees. Line two baking sheets with parchment or silicone baking mats.

In a medium bowl, whisk together the flour through salt. Set aside.

In a large bowl using a hand mixer or the bowl of a stand mixer with paddle attachment, beat together the butter and sugars until light and fluffy. Beat in the vanilla, peppermint, and eggs until well combined. Slowly beat in the flour mixture.

Use a spoon to stir in the M&M's and chocolate chips (I like to reserve a few to add to the tops of the cookies when they come out of the oven, but this is optional).

Drop the dough by rounded tablespoons onto the baking sheets about an inch apart. Slightly flatten with your finger tips.

Bake for 9-11 minutes, until the bottoms are golden and the edges are set. Let sit on the baking sheets for two minutes (press extra chocolate chips or any reserved M&M's into the tops, if desired) and then place the cookies on a wire rack to cool. Continue until all batter is used.

Store in an airtight container for several days.