Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Ingredients
for 16 cookies
- 1 cup all-purpose flour (125 g)
- ⅓ cup unsweetened cocoa powder (40 g)
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter (115 g), room temperature
- ¾ cup granulated sugar (150 g)
- ¼ cup light brown sugar (50 g)
- 1 large egg
- 1 ¼ teaspoons vanilla extract
- ½ teaspoon peppermint extract
- ¼ cup semisweet chocolate chips (40 g)
- 1 cup Milk Chocolate M&M’s® (175 g), divided
- 1 cup crushed peppermint candies (175 g), divided
Nutrition Info
- Calories 140
- Fat 2g
- Carbs 29g
- Fiber 1g
- Sugar 17g
- Protein 1g
Estimated values based on one serving size.
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Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until creamy, about 1 minute. Add the egg, vanilla, and peppermint extract and mix until smooth, about 1 minute more.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined, about 2 minutes. Fold in the chocolate chips, ½ cup Milk Chocolate M&M’s®, and ½ cup crushed peppermint candies with a rubber spatula. Chill the dough in the refrigerator for 15–20 minutes.
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Scoop the dough into 1½- to 2-inch balls and place on the prepared baking sheets, spacing 2 inches apart. Press the remaining M&M’s®and crushed peppermint candies into the tops of the cookies.
- Bake the cookies for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 5–10 minutes.
- Leftover cookies will keep in an airtight container in the refrigerator.
- Enjoy!