This giveaway is now closed, but keep reading because the cookie recipe is FABULOUS. Also, the winner is announced at the end!
Today marks the end of Gifts & Giveaways. I know, I’m sad, too. But we are ending this little shindig with a bang. But before we get to that…
When I was growing up, my family was a bit obsessed with mint M&Ms. I remember my mom would spot them at the store at the beginning of the holiday season and would snag them as fast as she could. (Fun fact: I grew up on a hill overlooking the town where M&Ms are made and it smelled like chocolate in the early mornings. Also, mint M&Ms are not made in that factory but in a different place because the mint flavor basically takes over anything it touches – I hope you all appreciate those high-maintenance M&Ms!)
Now that I’m a grown up, whenever I see mint M&Ms at the store my instinct is to start hoarding. My common sense, however, reins my instinct in and keeps me from spending all my money on those little minty treats. Thank goodness for practical, boring common sense. But I do still buy a few bags every year and enjoy them immensely!
I’m going to switch topics completely for a minute but I promise it will all come together. Meet Candy. She’s my new Candy Apple Red KitchenAid® Artisan® Design Series 5-Quart Tilt-Head Stand Mixer with Glass Bowl. Her name is kind of a mouthful that’s why we call her Candy for short. I love her because she’s GORGEOUS. Yes, I am that shallow. I mean, that GLASS BOWL. And that SHINY RED PAINT JOB. I could stare at her all day.
I have a white professional series KitchenAid mixer that Nate gave to me years ago. Old trusty is still around but has been relegated to the shelf in the garage in favor of the younger, hotter model. I told you I was shallow. But I do love how Candy works, too. She’s much quieter and, oh, that glass bowl.
Back to M&Ms (are you experiencing blog whiplash yet?). I really wanted to make chocolate cookies this week with mint M&Ms. Most chocolate cookies fall a little flat and I wanted something that could stand up to the M&Ms, both in shape and flavor. Then my friend Irvin shared his recipe for Chocolate Crackle Cookies last week and I knew it was the cookie recipe I had been looking for all my life. Well, all my week, at least.
I was right. These chocolate mint M&M cookies are PERFECT. Truly. They have wonderful texture, with a nice crispy outside and a rich, chocolatey interior. The mint from the M&Ms is not overpowering and gives you a fresh pop of flavor. These cookies are perfect for giving as gifts during the holidays, that is if you can stop yourself from eating them all yourself! (Recipe is at the bottom of this post.)
Wouldn’t you like to make those cookies in a candy apple red artisan stand mixer with a glass bowl? I mean, the way the chocolate mixes with the butter, it just looks so pretty through that glass!
GIVEAWAY TIME! One of you unbelievably lucky people is going to win a Candy Apple Red KitchenAid® Artisan® Design Series 5-Quart Tilt-Head Stand Mixer with Glass Bowl (retail value $399.99), just like mine! WOOHOO! Here is how to enter the giveaway (comments must be posted by Midnight PT on Wednesday, 12/18/13. Prize must be shipped to a U.S. address): Simply leave a comment, any comment, on this post! That’s it! Bonus entry: Like This Week for Dinner on Facebook and leave a separate comment telling me you did! (If you already follow, that counts!) Bonus entry: Follow me on Pinterest and leave a separate comment telling me you did! (If you already follow, that counts!) Bonus entry: Follow me on Twitter and leave a separate comment telling me you did! (If you already follow, that counts!) Bonus entry: Like KitchenAid on Facebook and leave a separate comment telling me you did Bonus entry: Follow KitchenAid on Twitter and leave a separate comment telling me you did Bonus entry: Follow KitchenAid on Pinterest and leave a separate comment telling me you did
Good luck and happy mixing!
The randomly-selected winner was comment #168 Itzia – one of her bonus entries got her the prize, but her original comment was, “I love anything with mint. Yum!” Well, Itzia will love these cookies AND her beautiful new mixer! Congrats!
Chocolate Mint M&M Cookies
I slightly adapted this recipe from Irvin Lin at Eat the Love. Irvin’s original Chocolate Crackle Cookie Recipe is wonderful, with a great technique for making the powdered sugar coating especially white and pretty. The ingredients for the cookie base are exactly like Irvin’s recipe, but I change up the technique a bit for my M&M purposes.
- 8 ounces bittersweet chocolate
- 1/2 cup butter, softened to room temperature
- 1 1/2 cups lightly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 1/4 cup milk
- 1 1/4 cup all-purpose flour
- 1 9.9-ounce package mint M&Ms
- Granulate sugar for coating cookies (about 1/2 cup)
If you are using a block of bittersweet chocolate, roughly chop it. I used Guittard’s bittersweet chocolate chips (63% cacao). Place chocolate in a microwave-safe bowl and microwave 30 seconds at a time, stirring after each 30 seconds, until chocolate is melted. Set aside.
Cream butter, sugar, baking powder and salt in a stand mixer with the paddle attachment. Beat until ingredients are of a paste consistency. Add the eggs, one at a time, beating thoroughly after each egg. Beat in the vanilla. Add melted chocolate and beat until just mixed but thoroughly combined.
Sift cocoa powder over dough then beat until mixed. Add milk and beat until mixed. Add the flour and beat until just mixed but fully incorporated.
Stir in M&Ms by hand with a strong spoon. Place a piece of waxed or parchment paper on a large cookie sheet. Form cookie dough balls (with your hands or a scoop – I used my medium-sized scoop, which is about 2 tablespoons). Place cookie dough balls on the prepared cookie sheet and freeze for 1 hour. At this point you can either bake the cookies or store the dough until later (for storing, place the cookie dough balls in a large ziploc bag and store in the fridge or freezer).
Preheat oven to 350˚F and line a cookie sheet with parchment paper or a silpat. Roll cookie dough balls in granulated sugar, coating well. Place on cookie sheet and bake for about 13 minutes, until cookies are just set and are starting to “crackle.” Cool on cookie sheet for about 10 minutes then finish cooling on a cooling rack. Store in an airtight container.
Makes about 40 cookies.
Big thank you to KitchenAid for hosting this giveaway! I received a mixer from KitchenAid but all opinions are 100% my own.