What a whirlwind this holiday season has been! Christmas is a week away, I’ve still got some gifts to buy, there are about 10 posts in my blog queue, and I’m averaging about 5 hours of sleep a night to get in all the things I need to at the end of the day. But if it sounds like I’m complaining – I’m not! I LOVE the holidays. People always seem a bit kinder, merriment is almost tangible in the air, and of course – Christmas music is completely acceptable. I’ve been listening to it since Thanksgiving…
Another great thing about the holidays is that cookie baking (and baking in general) can be done in excessive quantities and it’s totally normal. When Wayfair contacted me recently about a Holiday Cookie Bake-Off they were running with Peapod, I jumped at the opportunity.
A few weeks later, along came an adorable little package, complete with some baking tools and recipes for holiday cookies. I picked one recipe – a simple thumbprint recipe – and managed to completely botch it (too much ingredient augmentation), so I picked a second recipe (the one you see here) and the results were much better! The second time around, I went for their “Festive Drop Cookies” which are loaded with butter, and a touch of oats. Great combo!
I added in some white chocolate mint M&M’s, and some festive red sprinkles. The cookies spread a lot while baking – much more than is my normal preference, so I wasn’t sure they’d be up my alley. Who was I kidding?! Any cookies that have tasty mint M&M’s in them are totally great in my book. The cookies are ultra-buttery, crispy around the edges and thin but chewy in the centers. If I were to make these again, I may chill the dough a bit to see if they didn’t spread as much, but then again maybe my cookie mojo is just a bit off at the moment. I’ve been making a LOT of cookies.
Mint M&M Holiday Cookies
adapted from Wayfair & Peapod’s “Festive Drop Cookies”
1/2 cup unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
3/4 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup holiday Mint M&Ms (white or milk chocolate)
Preheat the oven to 375 degrees.
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add egg and vanilla, and mix to combine.
2) In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture and beat on low until it starts to come together. Turn the mixer up to medium speed and beat until the dough is just combined. Turn mixer off and fold in the M&M’s.
3) With a small cookie scoop (or tablespoon), portion the dough onto a cookie sheet (either ungreased or lined with a silpat) about 3 inches apart. Bake for 10-12 minutes or until the edges are just barely golden brown. Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer tp a wire rack to cool completely.