Dark Chocolate Peppermint M&M Cookies

There’s something undeniably magical about the combination of rich dark chocolate and refreshing peppermint, especially when it’s baked into a soft, chewy cookie. These Dark Chocolate Peppermint M&M Cookies bring together the decadence of special dark cocoa, the festive crunch of peppermint M&Ms, and the familiar comfort of classic chocolate chips. Whether you’re gearing up for the holidays or just craving a cookie that’s a little more indulgent, these cookies hit all the right notes. With a perfect balance of deep chocolate flavor and bright peppermint bursts, these cookies don’t just satisfy your sweet tooth—they elevate it.

What You’ll Love About This Recipe

• Rich, complex chocolate flavor: Using both Hershey’s Special Dark Cocoa Powder and Dutch-processed cocoa creates a deep, luscious chocolate base that’s far from ordinary.
• Festive peppermint twist: White chocolate peppermint M&Ms and white chocolate chips add a refreshing pop of mint and creamy sweetness.
• Perfect texture: Soft, chewy centers with slightly crisp edges make every bite delightful.
• Eye-catching: The mix of red and green M&Ms embedded in dark cookies looks gorgeous and festive.
• Simple to make: No complicated steps or unusual ingredients—just classic baking with a fun, flavorful twist.

Ingredient Rundown

• All-purpose flour (2 1/2 cups): The sturdy base for the cookies, providing structure.
• Hershey’s Special Dark Cocoa Powder (1/4 cup): Adds a rich, slightly bittersweet chocolate flavor with a deep color.
• Dutch-processed cocoa powder (1/4 cup): This smooth, mellow cocoa enhances the chocolate depth and balances acidity.
• Baking soda (1 teaspoon): Helps the cookies rise just enough without becoming cakey.
• Kosher salt (1 teaspoon): Enhances the chocolate flavor and balances sweetness.
• Milk or semisweet chocolate chips (6 oz): Melts into pockets of gooey chocolate throughout the cookie.
• Unsalted butter (8 oz, divided): Using softened butter ensures a tender crumb and rich flavor.
• Granulated sugar (2 cups): Sweetens the dough and helps with the chewy texture.
• Eggs (2): Bind ingredients together and add moisture.
• Vanilla extract (1 teaspoon): Rounds out the chocolate and peppermint flavors with a warm, comforting note.
• Milk chocolate M&M candies (1/2 cup): Adds color, crunch, and a familiar chocolate candy taste.
• White chocolate peppermint M&M candies (1/2 cup): Infuse each bite with refreshing peppermint flavor and festive colors.
• White chocolate chips (1/2 cup): Provide creamy sweetness that contrasts beautifully with the dark chocolate base.

Appliances & Accessories

• Mixing bowls: For combining dry and wet ingredients separately.
• Electric mixer or stand mixer: Makes creaming butter and sugar effortless and ensures even mixing.
• Measuring cups and spoons: For precise ingredient measurements.
• Rubber spatula: Ideal for folding in chocolate chips and M&Ms without breaking them.
• Baking sheets: Flat, sturdy sheets ensure even baking and crisp edges.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup a breeze.
• Cooling rack: Allows cookies to cool evenly and retain their texture.

How to Prepare Dark Chocolate Peppermint M&M Cookies

Step 1: Preheat and prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and helps the cookies bake evenly.

Step 2: Mix dry ingredients

In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup Hershey’s Special Dark Cocoa Powder, 1/4 cup Dutch-processed cocoa powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.

Step 3: Melt the milk or semisweet chocolate chips with butter

In a microwave-safe bowl, melt 6 oz milk or semisweet chocolate chips with 4 oz (half) of the unsalted butter. Heat in 20-second intervals, stirring between each, until smooth. Let cool slightly.

Step 4: Cream sugar, eggs, and vanilla

In a large mixing bowl, use an electric mixer to cream the remaining 4 oz softened butter with 2 cups granulated sugar until light and fluffy, about 3-4 minutes. Add 2 eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.

Step 5: Combine melted chocolate mixture

Slowly pour the cooled melted chocolate and butter mixture into the creamed sugar and eggs, mixing until fully incorporated.

Step 6: Add dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to keep cookies tender.

Step 7: Fold in candies and chips

Gently fold in 1/2 cup milk chocolate M&M candies, 1/2 cup white chocolate peppermint M&M candies, and 1/2 cup white chocolate chips. This ensures you get a festive, flavorful bite every time.

Step 8: Scoop and bake

Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto prepared baking sheets, spacing about 2 inches apart to allow spreading.

Bake for 10-12 minutes, or until the edges are set but centers still look slightly soft. The cookies will firm up as they cool.

Step 9: Cool and enjoy

Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for gooey chocolate or room temperature for more structure.

Health-Conscious Tweaks

• Swap granulated sugar for coconut sugar or a natural sweetener to reduce refined sugar.
• Use whole wheat pastry flour or a gluten-free flour blend to suit dietary needs.
• Replace butter with coconut oil for a dairy-free option.
• Use sugar-free or reduced-sugar M&Ms if available to reduce added sugars.
• Add a tablespoon of ground flaxseed for extra fiber and nutrients.

Author’s Commentary

These Dark Chocolate Peppermint M&M Cookies are a personal favorite for the holiday season, but honestly, I bake them year-round because they’re that good. The combination of two types of cocoa powder gives the dough a complexity that you don’t get with just one type, making the chocolate flavor deep and satisfying. I love the way the peppermint M&Ms add a refreshing coolness that cuts through the richness.

One tip: Be gentle when folding in the M&Ms and white chocolate chips. You want to avoid cracking the candies, so fold them in at the very end with a rubber spatula. Also, don’t overbake—these cookies are best when the centers are still a bit soft.

These cookies are a crowd-pleaser, perfect for gifting or serving at holiday parties. Plus, the colorful candies make them super photogenic, which is always a bonus!

Storage & Reheat Guide

• Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container or zip-top bag for up to 3 months.
• Reheating: Warm cookies in the microwave for 10-15 seconds to revive that fresh-baked softness. Alternatively, heat in a 300°F oven for 5 minutes.
• Thawing: Thaw frozen cookies at room temperature for 30 minutes before serving.

Top Questions & Answers

Can I use only one type of cocoa powder instead of two?

Yes! If you don’t have both Hershey’s Special Dark and Dutch-processed cocoa powder, you can use just one. The flavor won’t be as complex, but the cookies will still be delicious. For a richer, slightly less acidic taste, Dutch-processed cocoa alone works well.

Can I substitute M&M candies with other chocolates?

Absolutely! You can replace M&Ms with any chocolate candies or chunks you prefer. Just keep in mind that peppermint M&Ms add a specific flavor and crunch that make these cookies special.

What’s the best way to keep the cookies chewy?

Don’t overbake your cookies. Take them out of the oven when the edges look set but the centers still appear soft. Also, using the right balance of butter and sugar helps maintain softness and chewiness.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 3 days before baking. Chilling helps deepen the flavors and prevents excessive spreading during baking.

More Recipes You’ll Love

• Peppermint Bark Brownies – A fudgy chocolate brownie with a peppermint twist.
• Dark Chocolate Mint Cookies – Soft cookies bursting with mint flavor and dark chocolate chips.
• Vegan Peppermint Chocolate Chip Cookies – A plant-based take on festive mint chocolate cookies.
• Classic Chocolate Chip Cookies – The timeless favorite everyone loves.

That’s a Wrap

These Dark Chocolate Peppermint M&M Cookies combine the best of holiday flavors in a cookie that’s rich, chewy, and loaded with festive candies. The dual cocoa powders deliver intense chocolate depth, while the peppermint M&Ms brighten every bite with their cool, minty crunch. Whether you’re making them for a holiday party, a special treat, or just because, these cookies are sure to impress. Easy to prepare and utterly irresistible, they’re destined to become a new favorite in your baking repertoire.

Give this recipe a try and watch how quickly they disappear—trust me, you’ll want to double the batch!

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