I don’t post many recipes on my blog; the only time I do is if I have made the recipe more than 10 times! I found this recipe for White Chocolate Peppermint M&M Cookies this past fall over at No. 2 Pencil. It’s a super darling blog with lots of yummy recipes, fun crafts and inspirational DIY projects.
While only half my family love mint, I needed to come up with a springy-non-mint version. Melissa at No. 2 Pencil gave me permission to post my Spring version. Here it is!
Spring M&M Double Chocolate Cookies
Ingredients
14 tablespoons melted and cooled butter
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1/2 cup unsweetened cocoa
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup semi sweet chocolate chips
1 bag Spring M&Ms
Directions
Preheat oven to 350 degrees.
In the bowl of a stand mixer, combine butter, sugars, cocoa, salt, and vanilla extract. Stir on low just until combined. Continue mixing and add egg and egg yolk. Then add flour and baking soda to bowl and stir just until dough forms. Add the cup of chocolate chips and half the bag of M&Ms.
I use a mini ice cream scoop to scoop the dough. It’s about 1 Tablespoon. Form into balls and place on cookie sheet lined with parchment paper. Use the remaining bag of M&Ms and place on the tops of the dough balls. Bake for ten minutes. Don’t over bake them. They will set up while they cool.
We fixed the cookies on cute trays and wrapped them in cellophane and took them to friends and neighbors.
