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TRIPLE CHOCOLATE PEPPERMINT COOKIES
Ingredients
- 1 1/4 Cups unsalted butter, softened
- 2 Cups granulated sugar
- 2 Large eggs
- 1 Tablespoon pure vanilla extract
- 2 Cups unbleached, all-purpose flour
- 3/4 cups cocoa powder
- 1 1/2 Teaspoons baking soda
- 1 teaspoon salt
- 9.90 Ounce bag White Chocolate Peppermint M&Ms (about 1 1/2 cups)
- 10 Ounce bag Ghirardelli bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Place parchment paper/silpat on baking sheets, set aside.
- Beat butter, eggs, sugar, and vanilla extract together in a large bowl until light and fluffy.
- Combine the cocoa powder, flour, baking soda, and salt then add to the butter mixture. Beat just until well combined.
- Stir in M&Ms and chocolate chips.
- Using a #30 cookie scoop {one ounce} drop rounded cookies onto prepared baking sheets {9 per pan}.
- Bake in preheated oven until set, but still soft and chewy, about 16 minutes.
- Remove from oven and allow to cool on baking sheet for 3 minutes before moving to a wire cooling rack to cool completely.
- Store in a sealed container.
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