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.
Author:
Recipe type: Dessert
Ingredients
  • 8 ounces bittersweet chocolate
  • ½ cup butter, softened to room temperature
  • 1½ cups lightly packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ½ cup cocoa powder
  • ¼ cup milk
  • 1¼ cup all-purpose flour
  • 1 9.9-ounce package mint M&Ms
  • Granulate sugar for coating cookies (about ½ cup)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Preheat oven to 350ËšF 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.
  6. Makes about 40 cookies.
Recipe by This Week for Dinner at https://thisweekfordinner.com/chocolate-mint-mm-cookies/