#9 Minty M&M and Chocolate Chip Cookies!

It's the last day of March, and the day before Easter. My son came over for Easter dinner tonight because he has to work on Easter. He loves chocolate chip cookies so I decided to make minty M&M and chocolate chip cookies for him to take home along with his ham and mashed potatoes left overs.

I found these minty M&Ms at the local Wal-Mart at the beginning of March and I knew they would be perfect for one of my "All Things Peppermint" recipes. Green is my favorite color and this variety of greens just makes me feel all happy inside!

I used my go to chocolate chip cookie recipe for these cookies and added peppermint extract along with the vanilla extract, and substituted one cup of minty M&M's in place of one of the two cups of chocolate chips.

Here's what you need to get started:
2 sticks butter softened
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon Peppermint extract
2 1/4 cups flour
1 Teaspoon baking powder
1 teaspoon baking soda
1 cup minty M&Ms
1 cup milk chocolate chips

Here's how you put it all together:

Start by whisking together the flour, baking powder, and baking soda in a bowl and set aside. In a mixing bowl combine butter and both sugars and cream together well. Then add eggs and peppermint extract. Add dry ingredients until mixed well. Lastly, fold in M&Ms and chocolate chips.

Scoop heaping tablespoonfuls of cookie dough onto uncreased cookie sheets 1 to 2 inches apart as the cookies will spread as they bake. Bake in a preheated oven at 375 degrees for 9 to 11 minutes. I recommend rotating cookies about halfway through to ensure that all cookies bake evenly. Let cookies cool completely on a rack before placing in an airtight container for storage. These cookies can be too soft if you store them before they're completely cooled and hardened a little bit causing them to break easily. No one wants to eat broken cookies!
Makes about 60 deliciously minty cookies.

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All Things Peppermint!

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