Bakery Style Biscuits and Cookies Recipes

Bakery-Style Chocolate Mint M&M Cookies

Chocolate Mint M&M Cookies

Original post published August 6th, 2017. Post last updated on December 14th, 2023.

Please note: This recipe was revised and updated in December 2023. In doing so, I made a few adjustments, including replacing the Andes Mints with mint-flavored chocolate, adding a chilling step, and reducing the size of the cookies (thus increasing the number this recipe makes!)

These small improvements provide a much better, and more consistent, end result. The photos are also brand new and reflect the updated version of this recipe. I hope you’ll give it a try!

Chocolate mint cookies and plaid green towel

Chocolate mint cookies, plate, and tea towel

Mint + Chocolate: A Match Made in Heaven

Mint and chocolate? What could be better?

With a delicious dark chocolate base, chocolate chips, M&Ms, and mint-flavored dark chocolate, these bakery-style chocolate mint M&M cookies definitely pack a minty punch! Plus, these cookies also feature a generous helping of bright green sugar, making this recipe perfect for Christmas or Saint Patrick’s Day!

Chocolate mint cookies and green sugar

Substitutions

I made the original version of this recipe using mint M&Ms and Andes Creme De Menthe Thins candies. In the revised version, I used plain M&Ms (the green and brown ones only!) and Green & Black’s organic mint chocolate. Any brand of mint chocolate bar (or mint-flavored chocolate chips) should work well in this recipe. You can also replace the chocolate chips with chopped dark chocolate, or use milk chocolate chips instead.

For an extra dose of peppermint, up the flavor factor by adding a teaspoon of natural peppermint oil (I prefer the LorAnn brand) to your cookie dough.

I don’t recommend using Peppermint Patties or After Eights in this recipe. In testing, I found that these types of soft mint candies cause the cookies to spread too much in the oven. For this reason, I would also suggest choosing a mint-flavored chocolate bar, rather than one with a soft mint filling.

Although these cookies are perfect for serving year-round, they’d be especially lovely for Saint Patrick’s Day! Try swapping the green sugar for shamrock sprinkles for a seasonal touch.

Broken cookie with melted chocolate

Cookies and bowl of green sugar

Hand holding cookie

Chocolate Mint Cookie Tips and Tricks

Green sanding sugar can be purchased from Amazon, but it’s also super easy to make your own! I made my own green sugar by adding a few drops of gel food coloring to 1/2 cup (100 grams) of granulated sugar, then using a fork to mix the two together.

Drops of green food coloring in sugar

Green sugar

A 1 1/2-inch cookie scoop will make it easier to divide your dough into equally-sized portions.

For perfectly round cookies, use a large round metal cutter to reshape your cookies immediately after removing the tray from the oven.

Don’t overbake these cookies! 10-11 minutes should just about do it.

Chocolate mint cookies and bowl of chocolate chips

Cookie with melted chocolate

Shortcuts and Make-Ahead Suggestions

The cookie dough can be made up to 24 hours in advance. Cover the bowl with clingfilm/plastic wrap, and store in the refrigerator until ready to use.

Baked cookies can be frozen. Layer between sheets of parchment and freeze in an airtight container. Thaw at room temperature.

Chocolate mint cookies and bowl of sugar

Other cookie recipes you might enjoy:

Dark Chocolate Peppermint Cookies
Bakery-Style Parsnip Cookies
Lavender-Lemon Latte Cookies

And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Chocolate Mint M&M Cookies

Chocolate Mint M&M Cookies and bowl of chocolate chips

Chocolate Mint M&M Cookies

 

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Chocolate Mint M&M Cookies

Chocolate Mint M&M Cookies


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3 from 1 review

  • Author: becky
  • Total Time: 2 hours
  • Yield: 18-20 3-inch round cookies 1x

Description

A delicious chocolate cookie base, filled with chocolate chips, mint M&Ms, and chopped mint chocolate, and topped with a healthy dose of green sugar.


Ingredients

Scale

128 grams all-purpose flour (1 cup)
60 grams unsweetened cocoa powder (1/2 cup)
1 teaspoon baking soda
1/4 teaspoon kosher salt
113 grams unsalted butter, softened (1/2 cup / 1 stick)
200 grams granulated sugar (1 cup)
1 medium egg
1/2 teaspoon vanilla extract
23 drops peppermint oil (optional)
2 tablespoons whole milk
90 grams mint dark chocolate, coarsely chopped (2/3 cup)
85 grams semi-sweet chocolate chips (1/2 cup)
65 grams mint M&Ms (1/3 cup) or substitute plain M&Ms

Green sanding sugar, or 100 grams (1/2 cup) granulated sugar, tinted with green gel coloring, for decoration


Instructions

In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
Bowl with dry ingredientsWhisk with dry ingredients in bowl
In a separate bowl or the bowl of a stand mixer, whip butter and sugar on high speed until light and fluffy.

Whipped butter and sugar

Mix in the egg, vanilla extract, and peppermint oil (if using).

Egg in butter bowl

Butter in bowl

Add the dry ingredients. Mix on low speed until just combined. (Mixture will seem dry.)

Dry ingredients in butter bowl

Add the whole milk, and mix on medium speed until the dough comes together.

Adding milk to dough

Dough in bowl with spatula

With a wooden spoon, fold in the chopped mint chocolate, chocolate chips, and M&Ms. Reserve a few of each for decorating the tops of the cookies.

Adding M&Ms and chocolate

Mint cookie dough in bowl

Cover bowl with clingfilm/plastic wrap and transfer to the refrigerator to chill for 1 hour.

Cookie dough in bowl

While dough chills, preheat the oven to 375° F / 190° C. Line a rimmed half-sheet baking tray with parchment or a silicone mat.

With a 1 1/2-inch cookie scoop, divide the dough into equally-sized portions. (Not all of your cookies will fit on one tray; return remaining dough to the refrigerator until ready to use.)

Scooping the dough onto a tray

Dough on tray

Use your hands to roll each portion into a ball. Roll in green sugar and transfer to prepared tray, allowing a few inches in between for the cookies to spread as they bake.

Rolling dough in bowl of green sugar

Cookie dough balls on tray

With your fingertips, pat down the top of each ball to flatten slightly.

Flattening ball with fingertips

Cookie dough balls on tray

Press reserved chocolate and M&Ms into the tops of the cookies.

Dough with M&Ms and chocolate on top

Bake in preheated oven for 10-11 minutes. Do not overbake.

Baked cookies on tray

If desired, reshape the cookies with a large round metal cutter.

Reshaping with cutter

Cookies on tray

Cool cookies on tray for 10 minutes, then transfer to a wire rack to cool completely.

Repeat with remaining dough.

Store leftover cookies in an airtight container at room temperature for up to five days. Chocolate mint cookies can also be layered between sheets of parchment and frozen in an airtight container until ready to use.

 

  • Prep Time: 40 minutes
  • Chilling Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Biscuits and Cookies
  • Method: Oven
  • Cuisine: Dessert

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4 Comments

  1. Jennie says:

    The recipe says add vanilla but you don’t show how much.

    1. Good catch! This is an old recipe and definitely on my list to update in the new year! I tend to just “eyeball” vanilla, but 1 teaspoon is generally a good amount to use in a cookie dough.

    2. I followed the recipe to a T. Unfortunately they came out looking nothing like the photo, very dry and crumbly. I had to fatten them with a spatula because they were going down. Leaving me very thirsty.






      1. Hi Jo. Thank you for your feedback! This is admittedly an 8-year old recipe (written long before I went to pastry school) and it was very much in need of an update. I’ve been going through all of my old recipes and re-testing/updating them one-by-one, but it’s been a lengthy process and I hadn’t reached this one yet.

        Yesterday I re-tested this recipe two times. While it did work nicely for me as written, I recognize that my original version did not include weights. (With dry cookies too much flour is usually the culprit, but it would be hard to get it just right without knowing the exact quantity to use.) I’ve now added weights to the recipe, and also made some small adjustments to the other ingredients, quantities, and instructions which should produce a slightly moister cookie and a more consistent result. I also added step-by-step process photos of what the dough should look like along the way (and new photos of the finished product too!)

        Thanks again for flagging this recipe up as one that needed some improvements. I hope you’ll give it another try sometime.

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