In my search for holiday cookies, I came across this colorful M&M cookies on Two Peas & Their Pod.
I loved the bright colors and this unique twist on an M&M cookie.
Candy canes and white chocolate??? Yes please!
I also knew that the BOY would get a kick out of their IU colors (especially during basketball season).
Although I actually made the cookies last week, I am watching the Indiana/Florida Atlantic game as I write this post. If only they were playing in Florida, I could have gotten tickets to the game (FAU is located right near my family down here).
I thought it would be fun to make these in my mini whoopie pie tins for some thick rounded cookies. Since I only had one pan, I made some of the cookies this way and the rest as drop cookies.
Both ways yielded perfect and flavorful cookies!
You will loving sinking your teeth into these soft and chewy cookies with a strong peppermint aftertaste!
Hint: you might want to run out and grab a bag of these seasonal M&M’s before it is too late!
Even though the BOY and I are many miles away, I did rock my new Indiana tshirt today in support of tonight’s game! In all honesty, I didn’t actually know they were playing until after I put it on, but I did rock the red and white while hanging out with the family all day and stayed up late to watch the game.
White Chocolate Peppermint M&M Cookies
From Two Peas & Their Pod
3 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup white chocolate chips
1/2 cup crushed candy canes
1 cup White Chocolate Peppermint M&M’s
Preheat oven to 350°F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
Combine flour, salt and baking soda in a medium bowl and set aside.
Cream butter and sugars together in a stand mixer fitted with the paddle attachment until combined. Add eggs and vanilla and beat until smooth. Slowly mix in the dry ingredients. Stir in the white chocolate chips, candy canes, and M&M’s.
Drop heaping tablespoonfuls of dough on prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. Let the cookies cool on the baking sheet for 2 minutes. Transfer cookies to wire rack and cool completely.
Note: These recipes turn out nicely in a whoopie pie pan if you have one!