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Are you starting to detect a theme? It started with the original batch of M&Ms cookies I baked in April. I followed those with last week’s chocolate harvest blend M&Ms pudding cookies because fall M&Ms are too seasonal to not throw in a bowl of cookie dough. Then I laid eyes on White Chocolate Peppermint M&Ms Candies and was like, those would be a merry—andtasty—addition to your holiday cookie plates. And I was right. These double chocolate peppermint M&Ms cookies are merry and tasty!
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For these double chocolate peppermint M&Ms cookies, I took those White Chocolate Peppermint M&Ms Candies and combined them with a slightly tweaked version of my favorite chocolate pudding cookie dough. Though these M&Ms are slightly larger than the standard M&Ms candies, they weren’t too big to mess up the cookies like the peanut M&Ms I once tried.
It’s better to eat larger M&Ms like peanut and peanut butter straight form the bag. Trust me.
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The best way to eat these M&Ms cookies is when they’re still warm. It’s reminiscent of peppermint hot chocolate, which I adore. The slightly richer chocolate flavor comes from espresso powder, the secret ingredient in my double chocolate crinkle cookies (coming soon!) and my black & white cupcakes. My favorite is Medaglia D’Oro instant espresso because it’s affordable and available with Prime.
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You can totally bake these M&Ms pudding cookies without the espresso powder, but I truly think it gives it an extra oomph of chocolate flavor.
Printable recipe for double chocolate peppermint M&Ms cookies below. Enjoy!
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- 2¼ cups flour
- 1 tsp baking soda
- ¼ tsp espresso powder
- 1 cup salted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 (3.4-oz) package chocolate pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 1 to 1½ packages White Chocolate Peppermint M&Ms candies
- Preheat oven to 350 degrees.
- Combine flour, baking soda and espresso powder in a medium bowl; set aside.
- Cream together butter and sugars in a large bowl. Beat in instant pudding mix until blended. Add vanilla and eggs and mix well.
- Add flour mixture and mix until thoroughly combined. Fold in M&Ms.
- Place rounded tablespoonfuls of dough on ungreased cookie sheet or silicone baking mat. Bake for 10 to 12 minutes or until edges are set. Let cool 2 minutes before removing to a wire rack to cool completely.
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The M&Ms pudding cookies that started it all:
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Here are some other pudding cookies you might (okay, you’ll totally) enjoy:
- Chocolate peanut butter pudding cookies
- Red velvet pudding cookies
- Mounds pudding cookies
- Salted dark chocolate pistachio pudding cookies
- Lucky Charms cookies
- Twix pudding cookies (and a pudding cookie fail)
- M&Ms pudding cookies
- Butterfinger pudding cookies
- Glazed lemon coconut pudding cookies
- Butterscotch coconut chocolate chip pudding cookies
- Candy corn cookies
- Candy corn creme pudding cookies
- Limited-edition Halloween cookies
- Chocolate harvest blend M&Ms pudding cookies
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If you’re looking for more yummy cookies, you should browse my desserts {cookies} Pinterest board.
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Follow Emily Hill’s board desserts {cookies} on Pinterest.
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