Dark Chocolate Peppermint M&M Cookies
These Dark Chocolate Peppermint M&M Cookies are rich, chewy, and bursting with festive chocolate and peppermint flavors. Perfect for holiday treats or anytime indulgence!
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 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
- 1 teaspoon kosher salt
- 6 oz milk or semisweet chocolate chips
- 8 oz unsalted butter divided
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate M&M candies
- 1/2 cup white chocolate peppermint M&M candies
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 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.
- 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.
- 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.
- Slowly pour the cooled melted chocolate and butter mixture into the creamed sugar and eggs, mixing until fully incorporated.
- 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.
- 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.
- 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.
- 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.
Notes
- Be gentle when folding in the M&Ms and white chocolate chips to avoid cracking the candies.
- Don’t overbake; remove cookies when edges are set but centers still soft for chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.