Lately I’ve been obsessed with making bakery-style cookies.
You know the kind I’m talking about–soft, chewy, delightfully oversized, and packed to the brim with chips, chunks of candy, and other add-ins. So, after some success with my caramel M&M cookie recipe, and having spotted mint-flavored M&Ms at my local CVS, I decided to give a bakery-style mint chocolate cookie recipe a try.
With a delicious chocolate base, filled with chocolate chips, M&Ms, and Andes Mints, and topped with a healthy dose of green sprinkles, these cookies definitely pack a minty punch!
This recipe produces 12-14 large, bakery-style cookies. If you somehow manage not to eat all of them immediately, they actually travel quite well. I mailed a batch to my brother for his birthday. My 4-year-old nephew tried these cookies and emphatically proclaimed that, “These cookies are delicious!” No better review than that!
Make These Mint M&M Cookies Your Own
I made this recipe using mint M&Ms and Andes Creme De Menthe Thins candies. However, feel free to experiment by adding your favorite mint treats! Some possibilities include Peppermint Patties, Hershey’s Cookie Layer Crunch, or even Thin Mint Girl Scout cookies!
Want an extra boost of minty flavor? Up the mint factor by adding a teaspoon of mint flavor extract to your dough.
This recipe makes 12-14 “oversized” cookies, each 3.5-4″ diameter. Dough can easily be rolled into smaller balls to produce about two dozen standard-size cookies.
Although these cookies are perfect for serving year-round, they’d be especially lovely for Saint Patrick’s Day! Try swapping the green sprinkles for shamrock sprinkles for a seasonal touch.
Love the chocolate-mint combo? Check out my recipe for dark chocolate mint brownies with buttercream frosting! And for more oversized bakery-style cookies, give these oversized quadruple peanut butter cookies a try, too!
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