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Original post published August 6th, 2017. Post last updated on December 14th, 2023.
Please note: This chocolate mint M&M cookie 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 quantity 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!
Why Do I Love This Mint M&M Cookie Recipe?
With a delicious dark chocolate base, chocolate chips, mint M&Ms, and mint-flavored dark chocolate, this bakery-style chocolate mint M&M cookie recipe definitely packs a minty punch. Whether you’re baking for a holiday cookie swap, preparing treats for a festive party, making gifts for friends and neighbors, or are simply craving something minty and sweet, these chocolate mint M&M cookies will certainly fit the bill.
These M&M cookies also feature a generous helping of bright green sugar, making this recipe perfect for Christmas or Saint Patrick’s Day! Try swapping the green sugar for shamrock sprinkles or red and green nonpareils for a seasonal touch.
Special Tools and Ingredients for Making Mint M&M Cookies
- A cookie scoop will make it easier to divide your dough into equally-sized portions.
- You’ll need green gel food coloring to make the green sugar. I used Leaf Green, by Chefmaster.
- I made the original version of this recipe using Andes Creme De Menthe Thins candies. In the revised version, I used Green & Black’s organic mint chocolate. Any brand of mint chocolate bar (or mint-flavored chocolate chips) should work nicely. You can also replace the chocolate chips with chopped dark chocolate, or use milk chocolate chips instead.
- If you can’t find mint M&Ms, you can substitute regular M&Ms instead. Use the green and brown candies only, and add 1/4 teaspoon (or to taste) natural peppermint oil 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.
Preparing the Green Sugar
Green sanding sugar is readily available on 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.
Mint M&M Cookie Recipe Tips and Tricks
- For perfectly round M&M cookies, use a large round metal cutter to reshape the cookies immediately after baking.
- Don’t overbake these cookies! 10-11 minutes should just about do it. Overbaking can cause the cookies to become crispy, rather than soft, chewy, and slightly gooey.
Make-Ahead and Storage Suggestions
You can prepare the cookie dough base up to 24 hours in advance. Cover the bowl with clingfilm/plastic wrap, and store in the refrigerator until ready to use.
Store leftover M&M cookies in an airtight container at room temperature for up to five days.
These cookies also freeze well. Layer baked cookies between sheets of parchment and freeze in an airtight container for up to three months. Thaw at room temperature.
Other cookie recipes you might enjoy:
Dark Chocolate Peppermint Cookies
Bakery-Style Parsnip Cookies
Lavender-Lemon Latte Cookies
And if you do 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!
PrintChocolate Mint M&M Cookies
- Total Time: 2 hours
- Yield: 18-20 3-inch round cookies 1x
Description
A chocolate mint M&M cookie recipe featuring chocolate cookie dough with mint M&Ms and mint dark chocolate, rolled in decorative green sugar.
Ingredients
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
2–3 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.
In a separate bowl or the bowl of a stand mixer, whip butter and sugar on high speed until light and fluffy.
Mix in the egg, vanilla extract, and peppermint oil (if using).
Add the dry ingredients. Mix on low speed until just combined. (Mixture will seem dry.)
Add the whole milk, and mix on medium speed until the dough comes together.
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.
Cover bowl with clingfilm/plastic wrap and transfer to the refrigerator to chill for 1 hour.
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.)
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.
With your fingertips, pat down the top of each ball to flatten slightly.
Press reserved chocolate and M&Ms into the tops of the cookies.
Bake in preheated oven for 10-11 minutes. Do not overbake.
If desired, reshape the cookies with a large round metal cutter.
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
The recipe says add vanilla but you don’t show how much.
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.
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.
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.