Mint Chocolate M&M Cookies are meant for the serious mint and chocolate lover. Loaded with mint m&ms, and packed with cocoa, these cookies are super moist and chewy!
Back when I first met John, I wish I had known that the key to winning his affection was to just offer him a big bag of M&Ms. And, if those M&Ms happen to be mint, then his affection would have been mine immediately!
Truth be told, it was him who initiated contact with me via an online dating app. He will deny this of course, but I have a screen capture of it and I can post it here, but a Lord needs to keep some things a secret!
Alas, this Mint Chocolate M&M Cookie recipe isn’t about how Harry met Sally, it’s about Christmas and candies and chocolate and mint and cookies and chocolate; did I mention candies and mint?
Don’t like mint?
Excuse me? We can’t be friends! I’m kidding! McKenna is not a fan of mint either unless it’s in ice cream. In fact, when I told her that these cookies were mint, she screwed up her nose, mumbled something about me ruining everything and walked away.
Until a few years ago, I wasn’t a fan of things that were minty. Truthfully, I’m still a little picky when it comes to how much mint I can tolerate. I can eat little bit of mint, but I’m not about to eat an entire peppermint patty!
If you don’t like mint, it’s as simple as substituting it for vanilla extract. Of course the flavour of the cookie will change, but the strength of the mint in the cookie as a whole will be much less powerful.
Will other M&M flavours work too?
Yes! One of the things I love about M&Ms the most is that they have a team of marketing geniuses working behind the scenes. They make a colour for just about any holiday you can think of. Plus, there’s a new flavour every few months (or so it seems!)
For this particular cookie, you can use regular chocolate or peanut M&Ms, but make them extra special and extra festive by buying the holiday-themed colours. At Christmastime, you can find M&Ms in different shades of green, you can find red, white, and green, and even just red and white.
I used M&M Crunch Mint, but you can use the Dark Chocolate Mint M&Ms too. I live in Canada where M&M flavours are limited, but I will often travel across the border into Buffalo to find baking supplies. Walmart in the states has more flavours of M&Ms than I can count! That’s where I found the crunch mint flavour.
Whether you use mint M&Ms or not, at the end of all of this mint and M&M talk, you’re going to be left with a large, thick, and chewy, chocolaty cookie which will soon become one of your favourites.
These are completely festive and a perfect addition to a Christmas cookie tin or cookie exchange. I love the bright green colour against the deep, cocoa brown. Make them ahead of time and freeze them. They will last in your freezer for up to three months!
You can find all of my Christmas recipes on my Christmas archives page here: Christmas Recipes This is where you’ll find all of the recipes in this series as they become available. And, just in case you’re impatient, you can always refer back to last year’s 24 Cookies of Christmas! Click on the image below for a complete list. I’ll see you back here tomorrow with another great cookie from Lord Byron’s 24 Cookies of Christmas series – Volume 2!!
If you loved this recipe, here are some others that might interest you as well:
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Mint Chocolate M&M Cookies
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 1/2 cups brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 teaspoon peppermint extract
- 1 1/2 cups all-purpose unbleached flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups quick oats
- 2 cups mint M&Ms
- Preheat the oven to 375 degrees. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, use your hand mixer to cream the butter and sugars together until light and fluffy.
- Add both of the eggs and the peppermint extract; beat until completely combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt; beat until combined.
- Switch to a wooden spoon to stir in the quick oats and one cup of the mint M&Ms.
- Portion the cookie dough into 2 tablespoon sized mounds. Roll into balls and place onto prepared baking sheet. Flatten the balls slightly with the palm of your hand.
- Gently press a few M&Ms into the top of the cookie dough and bake for 10 minutes.
- Allow to cookies to sit for two minutes before transferring to a wire cooling rack to cool completely.
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