Cookie Time: Peppermint M&M Chocolate Cookies

double chocolate mint cookies (2)TC

Those peppermint-white chocolate M&Ms were not on my shopping list, but I had to make cookies to bring to a concert last week and I figured this would be a festive addition to a cookie tray! If you can’t find peppermint M&Ms, skip the “dip cookies in sugar” step and dip them in crushed candy canes instead.

Peppermint M&M Chocolate Cookies

Makes 66 cookies
1 1/2 cup all-purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 eggs
1 teaspoon vanilla extract
1 cup chocolate chips
66 peppermint-white chocolate M&Ms
1/2 oz. sugar for dipping (a little more will be needed to make it easier to work with, but only 1/2 oz. will actually be used)
Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Whisk together flour, sugar, cocoa, baking powder and salt together in a bowl. Melt butter in a second small bowl in a microwave or a small saucepan over low heat.Allow butter to cool to room temperature. Stir in the eggs and vanilla extract.Stir butter mixture into flour mixture just until combined. The dough will be very thick.
Fold chocolate chips into the dough until evenly distributed. Shape into 1/2-oz. balls (about 1 inch across.)  Dip into sugar, then place on prepared baking sheet. Top each cookie with one M&M.

Bake for 8 minutes or until cookies are cracked, but still soft. They will not look completely done, but they’ll cook a little more after being removed from the oven.

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Nutrition information does not include M&Ms as they’re not in the database for the nutrition-label tool. Add 1g/carb per cookie for the M&Ms.

Nutrition information is per cookie.
Nutrition information is per cookie.


  1. Since today’s homeschool lessons are all home ec and how to use math (AKA: bake ALL the cookies!), we’ll be trying this out! It’ll pair well with the mocha crinkle cookies we make.

    BTW, is there a generic recipe for cookie dough that you use as a base? I don’t know how to put the ingredients in, ratio-wise, to make up cookie recipes, and I admire you for being able to do it!


    • These chocolate cookies ARE my generic chocolate saucepan cookie, actually. Vary the stir-ins (or toppings, in this case). For regular chocolate chip, I often use the recipe from the stuffed chocolate-chip cookies, whether I stuff them or not.
      I’m not sure that helps. I really never went looking for a “base cookie” recipe. I make different cookies depending on what I feel like, though I will take a favorite and change it up with differnt stir-ins.


      • Thanks! I figured there was some ratio, but I suppose I could just add/subtract fun things depending on the cookies. (I do have a chocolate cookie base recipe from The Cookie Bible.)

        I think it’s the math geek in me that wants to figure the ratio! LOL!

        Anyway, these look fantastic, and we’ll be doing the “rolled in peppermint” variety most likely.


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