Loaded Mint Chocolate Cookies
These cookies are hands-down my favorite holiday treat ever. Not trying to brag, but they tend to disappear within hours after leaving the oven. The first time I made these years ago I used a sugar cookie batter and chopped Ande’s Candies. Ande’s aren’t a whole lot of fun to chop and I prefer a chewier cookie, so I’ve nixed them and also changed to a classic chocolate-chip batter. This year I noticed dark chocolate mint M&M’s in the store, so I decided to give them a try. They look better and taste just as good, and they’re also more festive. Did I mention these have white chocolate morsels in them too? Hence the term “loaded”.
LOADED MINT CHOCOLATE COOKIES
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon peppermint extract
- 2 large eggs
- Green food coloring
- 1 cup white chocolate chips
- 1 pkg. dark chocolate mint M&M’s
Preheat oven to 375° F. Whisk flour, salt and baking soda in medium bowl. In a separate large bowl, beat butter, sugars, and peppermint extract until nice and fluffy.
Beat in eggs, one at a time, just until mixed in. Continue to beat batter adding food coloring, 3-4 drops at a time, until the batter’s a bright-yet-still-pastel green. I used regular food coloring and added about 20 drops total. (The color lightens when you add the flour.) Beat the flour mixture in gradually until it’s all well incorporated.
Stir in the white morsels and M&M’s. Depending on how big you like your cookies, drop by heaping teaspoonful or tablespoonful (I go with tablespoonful!). Bake for 9-11 minutes until edges start to brown. For me, this batch makes about 4 1/2 dozen cookies. They’re great for parties, cookie swaps, and to give as gifts. Hey…. who’s getting into the cookies already?!