If I've learned one lesson this year, it's that you better get your seasonal M&M's when they first come out because if you don't, you will never see them again until next year. When the pumpkin spice M&M's came out around the first of fall, I kept putting off buying them. So, around the middle of October when I had the thought of adding them to some chocolate chip cookies along with some actual pumpkin spice, I set out to get them. Nowhere to be found. NOWHERE! I drove around the whole town and then to the next one. Nothing.
So when I found White Chocolate Peppermint M&M's, I totally grabbed them. I knew I wanted to find a chocolate cookie to use with the M&M candies, so I found a chocolate cookie recipe on Hershey's website. I also added a couple of teaspoons of espresso powder since that always amps up the chocolate flavor.
Mocha White Chocolate Peppermint M&M Cookies
Recipe adapted from Hershey's Kitchens website
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cocoa powder
2 teaspoons espresso powder
1 cup butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups chocolate chips
1 bag white chocolate peppermint M&M candies
Heat oven to 375.
Stir the flour, cocoa, baking soda, salt and espresso powder together in a small mixing bowl. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and both the extracts until creamy. Add the eggs and beat well. Gradually add the flour mixture, beating well. Stir in the chocolate chips and M&Ms. Drop by rounded tablespoons onto ungreased cookie sheet or parchment lined cookie sheet.
Bake for 8-10 minutes or until set. Let them cool slightly on the cookie sheet and then remove to wire rack.
This recipe made almost 3 dozen cookies for me. It all depends on how big the scoop you use for the dough.