2 ¾ cups flour
¾ cup Dutch processed cocoa
1 tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
1 ½ bags (9.9 oz each) M&M’s White Chocolate Peppermint candies, divided
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda and salt. Set aside.
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Mix in vanilla extract until blended.
Slowly add flour mixture to sugar mixture and mix until dough is smooth. Gently mix in one bag of M&M’s. Drop by scant tablespoons onto baking sheets. Press 2 or 3 M&M’s into the top of each cookie.
Bake at 350°F for 10-11 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.
Makes about 4-5 dozen cookies
**You can also use chocolate mint M&M’s or regular chocolate M&M’s
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