Prep Time: 10 minutes
Bake Time: 16 minutes
Yield about 4 dozen

Ingredients
1 1/4 Cups unsalted butter, softened
2 Cups granulated sugar
2 Large eggs
1 Tablespoon pure vanilla extract
2 Cups unbleached, all-purpose flour
3/4 cups cocoa powder
1 1/2 Teaspoons baking soda
1 teaspoon salt
8 Ounce bag White Chocolate Peppermint M&Ms (about 1 1/2 cups)
10 Ounce bag Ghirardelli bittersweet chocolate chips
Instructions
Preheat oven to 350 degrees. Place parchment paper/silpat on baking sheets, set aside.
Beat butter, eggs, sugar, and vanilla extract together in a large bowl until light and fluffy.
Combine the cocoa powder, flour, baking soda, and salt then add to the butter mixture. Beat just until well combined.
Stir in M&Ms and chocolate chips.
Using a #30 cookie scoop {one ounce} drop rounded cookies onto prepared baking sheets {9 per pan}.
Bake in preheated oven until set, but still soft and chewy, about 16 minutes.
Remove from oven and allow to cool on baking sheet for 3 minutes before moving to a wire cooling rack to cool completely.
Store in a sealed container.

 

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