I love anything limited edition so when I saw these seasonal white chocolate peppermint M&Ms I had to have them. Even better, I then saw this recipe from Bakerella which perfectly combined my new candy obsession and holiday baking. I made these cookies for my work holiday party and they were a huge hit. I made some very minor tweaks to the recipe but the credit goes entirely to Bakerella on this one.
Bakerella’s Chocolate Peppermint Cookies (original recipe here)
1/2 cup (8 tbsp.) butter
1 cup sugar
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1.5 cups AP flour
1 cup white chocolate peppermint M&M’s
1 cup semisweet chocolate chips
Cream butter and sugar in a stand mixer or big bowl. Add in the eggs and vanilla, stir to combine. Then mix in the baking soda, salt, and cocoa powder. Finally, slowly add in the flour.
When the dough has come together stir in the M&Ms and chocolate chips.
Scoop the dough balls on to a parchment paper lined cookie sheet and bake on 350 degrees for 10-12 minutes total, rotating once at the halfway point.
Cool completely before eating for the best texture. These cookies are chewy, fudgy, and perfectly minty. I might have to stock up on these holiday M&Ms so I can make these cookies all year!