Last week I couldn’t help myself. I was in the kitchen & my bag of minty M&M’s was sitting there just begging for some attention. So I decided to whip up some cookie dough with them & pop it in the fridge to chill. Then the next morning I finished them up resulting in these St. Patrick’s Day Mint Chocolate Chip Cookies. I had just enough to take half with me to visit the hubs in the hospital after his surgery & leave the rest here at home for when he returned. He was oh so thankful to see these come in the door & the whole container was gone before we left him for the night. I must say- adding mint St. Patrick’s Day M&M’s to my favorite chocolate chip cookie recipe was a great idea. SO GOOD!
I like to do an equal mix of semi-sweet chocolate chips & white chocolate chips along with the M&M’s. It balances out the flavors. These were so soft & chewy – I may need to whip up another batch because they went way too quickly!!!
St. Patrick’s Day Mint Chocolate Chip Cookies
- 1 stick 1/2 cup butter - room temperature
- 1/4 cup margarine
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1-1/2 tsp vanilla extract
- 1 egg- room temperature
- 2 cups all-purpose flour scooped lightly - not spooned into your measuring cup- just don't pack it in there firmly
- 1 3.4 ounce box instant vanilla pudding - not cook & serve
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips + more for after baking
- 1 cup white chocolate chips + more for after baking
- 1 cup Mint St. Patrick's Day M&M's - divided
In mixer bowl - beat butter, margarine, sugar & brown sugar together until fluffy
Add egg & vanilla - beat well
Add in flour, pudding mix, baking soda & salt - slowly stir first & then beat until all ingredients are completely incorporated.
Slowly stir in chocolate & white chocolate chips
Fold in 1/2 the M&M's
Remove beater, cover & refrigerate overnight (extremely important that you do this)
The next day preheat oven to 350 degrees
Roll dough into balls - it will be firm & you will need to press it all together
Place dough balls on baking sheet & bake cookies for 9-12 minutes (mine were perfect at 11)
Remove & immediately top each cookie with a few extra chocolate chips, white chocolate chips & M&M's before they cool.
Leave cookies on baking sheet to cool
Repeat this process with remaining cookies.
I used 3 - 3/4 baking sheets for all these cookies. It's important to not place dough on a hot cookie sheet. Start with a cold cookie sheet with each batch to ensure that the cookies bake consistently.
Store in an airtight container at room temperature
Looking for more St. Patrick’s Day recipes?
To see where I am linking today- visit HERE