Mint Chocolate M&M Cookies
10 tablespoons unsalted butter, divided use
1/2 cup mini semisweet chocolate chips
1 1/2 cups all purpose flour flour
1/3 cup unsweetened Dutch processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon pure peppermint extract
2 large eggs
1 1/4 cups Mint Crisp M&M's
Coat cookie sheets with cooking spray and set aside.
Melt 4 tablespoons butter, in a small saucepan, over medium heat. Remove pan from heat and whisk in chocolate chips until melted and smooth.
In a medium sized mixing bowl, sift together flour, cocoa powder, baking soda and salt. Knead in additional 6 tablespoons butter, using your fingertips, until pea sized lumps form.
In a large bowl, using a mixer on medium speed, beat together granulated sugar, vanilla extract, peppermint extract and melted chocolate mixture, until well combined-about 1 minute. Beat in eggs until well combined-about 2 minutes. Gradually beat in flour mixture until just combined. Stir in M&M's by hand, until well combined. Chill dough in the refrigerator for 1 hour, or the freezer for 30 minutes.
Meanwhile, preheat oven to 375 degrees F.
Use a 1/4 cup measure to portion out dough onto cookie sheets, spacing about 1 1/2 inches apart. Bake for 11-13 minutes at 375 degrees F; cool 2 minutes before transferring cookies to wire racks to cool completely.
Yield: 2 dozen cookies