Merry Christmastime to you, Tis’ the Season! Hard to believe this year is coming to a close already. I hope you are enjoying a warm-season full of love and peace.
Thanks be to God for His indescribable gift!” – 2 Cor. 9:15
I wanted to share one of my favorite cookie recipes that are so minty and buttery, you won’t be able to eat just one. These are the perfect cookies for the holidays, festive and full of Christmas cheer. My sister is less of a peppermint fan and even she really liked these cookies. I like them so much that I’m afraid I’ll be craving them all year round. I may just have to stash away some peppermint M&Ms and candy canes so I can make them again later.
Chocolate Chip and Peppermint M&M cookies
As I mixed the dough, I was certain it was going to be too dry. It just seemed like too much flour, but in the end, it was just fine. There are several ways you can go about crushing the candy canes. I placed the candy canes in a large ziplock bag and whacked it with my rolling pin.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup bittersweet chocolate chips
- 1/2 cup crushed candy canes
- 1 cup White Chocolate Peppermint M&Ms
- Preheat oven to 350F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- Combine flour, salt and baking soda in a medium bowl and set aside.
- Cream butter and sugars together in a stand mixer fitted with the paddle attachment until combined. Add eggs and vanilla and beat until smooth. Slowly mix in the dry ingredients. Stir in the chocolate chips, candy canes, and M&Ms.
- Drop heaping tablespoonfuls of dough on prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. Let the cookies cool on the baking sheet for 2 minutes. Transfer cookies to wire rack and cool completely.
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