Mint M M Cookies
Thick, chewy, and bursting with holiday cheer, these Mint M&M Cookies are the perfect treat for mint chocolate lovers! Infused with the refreshing crunch of mint-flavored M&Ms and optional semi-sweet chocolate chips, these cookies strike the ideal balance between rich sweetness and cool minty flavor. The cornstarch in the dough ensures a soft, melt-in-your-mouth texture, while the golden edges provide a satisfying bite. With just 15 minutes of prep and a quick bake time, these cookies are a must-try for your next party, cookie swap, or whenever you crave something festive and indulgent. Whip up a batch of these crowd-pleasers, and watch them disappear in no time! Keywords: mint M&M cookies, holiday cookies, mint chocolate cookie recipe, chewy cookies.
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Recipe Information
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons cornstarch
- 1.5 cups Mint M&Ms
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the Mint M&Ms and semi-sweet chocolate chips (if using) using a spatula or wooden spoon.
Using a tablespoon or medium cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may still look soft, but they will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
4919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 665.4 g | 242% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 348.8 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 546 mg | 42% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
