• 2 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 bag of White Chocolate Peppermint M&Ms
  • 1/2 bag crushed Trader Joe's peppermints or 6-8 crushed candy canes

It’s beginning to look a lot like Christmas, and you know what that means……….COOKIES!!! Lots and lots of fabulous festive cookies. There are so many holiday cookie recipes that I want to try that I already feel like I’m running out of time.

As you already know, I love limited edition holiday candy so I already had a bag of white chocolate peppermint M&Ms in my cupboard just waiting to be baked into something delicious. Chocolate cookies seemed like the obvious home for these M&Ms, but I wanted to also incorporate crushed peppermints. So I threw the candies into a  grinder and was left with white chocolate peppermint dust. It turned out a little too fine so I crushed the rest with a meat tenderizer in a plastic bag, resulting in the perfect consistency. I rolled the chocolate cookie dough balls in the peppermint mixture and baked them in my whoopie pie pan. The end result is a rich gooey brownie like cookie with a peppermint bark coating.

I present the first cookie of Christmas!

Directions:

Recipe adapted from Chocolate Peppermint Cookies by Audrey, 1st Place Winner Roseville Cookie Swap, California

Preheat oven to 350 degrees F.

In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a stand mixer beat together the butter and the sugars until fluffy, about 2 minutes. Add one egg at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Refrigerate the dough for at least an hour or overnight.

Meanwhile, crush the peppermints and M&Ms into small pieces with a meat tenderizer and combine on a pie plate or shallow bowl. Roll teaspoons sized dough ball in the mixture and place on a lined cookie sheet. I’ve been using my whoopie pie pan lately to make cookies because they all come out the same size and shape. Bake for 10-12 minutes and cool completely.

*If you prefer a cookie with a glaze, mix 3/4 cup powdered sugar, 1/4 -1/2tsp peppermint extract and 2-3 tsp water or milk. Drizzle chocolate cookies with glaze and sprinkle with crushed peppermint and M&M mixture.

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