A Quiet Life with a border collie

Loaded Christmas Mint Chocolate Cookes

Ingredients

  • 1 cup of unsalted butter at room temperature

  • ¾ teaspoon of salt

  • 1 cup of light brown sugar

  • ¾ cup of granulated sugar

  • 2 large eggs

  • 2 teaspoons of maple syrup

  • 3 cups of all-purpose flour

  • 1 teaspoon of baking soda

  • 3/4 cup of M&M Holiday Mint Candies

  • 3/4 cup of M&M Holiday Minis

  • 1/2 cup of white chocolate chips

  • 1/2 cup of bittersweet or semi-sweet chocolate chips or chunks

Instructions

  1. Preheat your oven to 375°F/190°C and prepare two baking pans by lining them with parchment paper.

  2. In a large mixing bowl, using either a hand mixer or a stand mixer with the paddle attachment, combine the butter, brown sugar, granulated sugar, and salt for about 4-5 minutes until the mixture is creamy. Incorporate the eggs and maple syrup, mixing until well combined. Gradually add the flour and baking soda, mixing on low speed just until integrated. Be careful not to over mix. Then fold in M&M Holiday Mint Candies, M&M Holiday Minis, white chocolate chips, and semi-sweet chocolate chips or chunks.

  3. Scoop rounded balls of dough, approximately 3 oz each for cookies, and place them onto the lined baking sheets, ensuring to space 4-6 cookies in each pan. Bake for 14-20 minutes, or until the edges of the cookies are golden brown and the tops are just slightly toasted while the centers remain soft. Let cool in the pan for 15 minutes before transferring the cookies to a wire rack to cool fully.

  4. A- Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week. Cookies can also be frozen for up to 3 months. To thaw, simply leave them on the counter, covered,

    B- My preferred method is to prepare the amount I need and then freeze any leftover dough. To do this, wrap the leftover dough in parchment paper and place it in a freezer bag. The frozen dough can remain usable for up to 5-6 months.