Sunday, March 23, 2014

Mint M&M Chocolate Cookies

Winter as a collective whole has pretty much been devoted to food.  We figure if the weather is going to be cold and the sun goes down earlier, we might as well claim it's dessert time and keep the house warm through ovens.
This right here.  And US40 being shut down
The holidays in the US are luckily closely themed in colors, I'm guessing to let it slide if the decorations for Christmas were buried under a pile of snow for Valentine's Day and are just starting to peek out for St. Patrick's Day.  Sidebar: isn't great how we can also stay warm through all three with some bar tending skills?  This also means that you are presented with the opportunity to save some money when stocking up on discounted merchandise from last season.
Hey girl hey!
It also means some poor soul will have to eat the color that is not currently in season.  Free pour for them.
Someone has to sacrifice.

Ingredients - Cooke recipe adapted from Raspberry Chocolate Cookies by Heat the Oven to 350
1/2 cup unsalted butter
1/2 cup white sugar
3/8 packed brown sugar
1/2 tsp vanilla
3/8 tsp mint extract
1/4 tsp salt
1/2 + 1/8 cups unsweetened cocoa powder
1/2 + 3/8 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Approx a cup of mint M&Ms

Preheat oven to 350 degrees. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.  Add the vanilla and raspberry extracts and then the eggs one at a time, beating well with each addition.

 Combine the salt, cocoa, flour, baking powder and baking soda and gradually stir into the creamed mixture.  Add M&Ms!

Shape dough into 1 1/2 T sized balls.  Bake 8-10 minutes or until the cookies..
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Enjoy the various tastes of the season(s)!


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