St Patrick’s day is coming up, so I decided to put a twist on my favorite triple chocolate chip cookie recipe. This St Patrick’s Day Cookie variety is topped with Dark Chocolate Mint Crunch M&M’s. They taste like a fudgy, amped up thin mint! My husband clearly approved when he said: “I want to eat these until my stomach hurts”, haha! He must have had 5 cookies in a row before I put them away for some of my coworkers to try.
These St Patrick’s Day Cookies are made with a chocolate dough base, but are even more chocolatey with the addition of milk chocolate morsels and semi-sweet mini-morsels. The special green M&M’s were an easy find at Wal-Mart, and really added the perfect amount of mint flavor and crunch.
Preparing the St Patrick’s Day Cookie Dough
To begin, soften 2 sticks of butter in a large bowl. Line 2 large baking sheets with parchment paper. Preheat oven to 350 degrees.
Sift together the flour, cocoa, instant coffee, kosher salt, and baking soda.
Cream together the butter and sugars, just until fluffy.
Add the eggs one at a time, and beat in after each addition. Stir in the vanilla, and this wet batter will start to form.
Things turn chocolatey with the addition of the sifted dry ingredients. Gradually stir them in, mixing until just incorporated.
Next, fold in the 2 kinds of chocolate chips, scraping down the sides of the bowl.
Adding the Mint Crunch M&M’s
Scoop 1 tablespoon size dough balls onto the prepared baking sheets. Gently press 4-5 M&M’s into each cookie.
Finally, bake them in your preheated oven for 8-10 minutes, until cooked through but still soft and chewy. Let the cookies rest on the warm baking sheet for 4-5 minutes. Transfer to wire racks to finish cooling.
Once the St Patrick’s Day cookies have cooled, serve and enjoy! I love how festive these St Patrick’s Day cookies look…and taste!
These cookies are fabulous on their own, but would make an amazing ice cream cookie sandwich. I might add some vanilla ice cream and make ice cream sandwiches next year!
St Patrick’s Day Cookies {Double Chocolate with Crunchy Mint M&M’s}
Ingredients
- 2 sticks Butter, softened (I used salted)
- 1 cup Granulated Sugar
- 3/4 cup Brown Sugar, packed
- 2 1/2 tsp Vanilla Extract
- 2 large Eggs
- 2/3 cup Cocoa
- 2 cups All Purpose Flour
- 1/2 tsp Instant Coffee (dry)
- 1/4 tsp Kosher Salt
- 1 tsp Baking Soda
- 3/4 cup Mini Semi-Sweet Chocolate Chips
- 1 cup Milk Chocolate Morsels
- 1 8oz bag Crunchy Mint M&M's
Instructions
- Soften 2 sticks of butter in a large bowl, or the bowl of a stand mixer. Line baking sheets with parchment paper.Preheat oven to 350 degrees.
- In a separate medium bowl, sift together the flour, cocoa, instant coffee, baking soda, and salt. Set aside.
- Using a mixer, cream the butter and sugars together until fluffy. Add the eggs in 1 at a time, mixing after each addition. Beat in the vanilla.
- Stir the sifted dry ingredients gradually in batches into to the wet ingredients until just combined. Fold in the milk chocolate morsels, and mini semi-sweet chocolate morsels.
- Using a small cookie scoop, add 1 Tablespoon size portions of dough to prepared baking sheets. Press 4-5 M&M's gently into the surface of each cookie.
- Bake for 8-10 minutes until cooked through, but still soft. Let cookies cool on the pan for 4-5 minutes, then transfer to wire racks to finish cooling. Enjoy!
Notes
Like this recipe? Try my Soft Chocolate Chip Cookie Recipe Next!