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Peppermint M&M Cookies
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4.80 from 5 votes

Christmas Peppermint Chunk M&M'S Fudge Cookies

Christmas Peppermint Chunk M&M'S Fudge Cookies are everything you could ever hope for in a festive Christmas cookie!  White chocolate peppermint chunks, pretty green and red M&M'S, mini chocolate chips all neatly wrapped in chocolate fudge cookies. 
Course: Dessert
Keyword: chocolate, christmas cookies, cookies, M&Ms, peppermint
Author: Kim Lange


  • 1 cup semi-sweet/or 60% bittersweet chocolate chips I used Ghirardelli's
  • 2 tablespoons unsalted butter
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder I used black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 2 tablespoons whipping cream or milk
  • 1 teaspoon vanilla extract
  • ½ cup semisweet mini chocolate chips I used Ghirardelli
  • 1 cup Ghiradelli Peppermint Chunks
  • ¾ to 1 cup Christmas M&M'S
  • *Extra Ghiradelli Peppermint Chunks & Christmas M&M's for top of cookies


  • Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper and set aside.
  • In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and butter for 15 second intervals until just melted, whisking in between each increment, until butter and chocolate are melted and mixture is smooth (like ganache). Set aside.
  • In another bowl, whisk together the flour, cocoa powder, baking soda, and salt and set aside.
  • In another bowl whisk together the eggs, sugars, cream or milk and vanilla. Add in chocolate mixture and whisk together well.
  • Start adding in the dry ingredients into the wet ingredients, and stir until combined.
  • Fold in the chocolate chips and 1 cup of m&m's into the batter, stirring until everything is just combined. Let dough sit for 5 minutes before scooping.
  • Using a ¼ cookie or ice cream scoop, Scoop up 6 cookies onto each of the baking sheets or use small scoop and place 12 on baking sheets. Add M&M'S and peppermint chunks to the tops of the cookies, pressing down slightly.
  • Bake for 15 -17 minutes for larger cookies and 12- 14 minutes for smaller cookies.
  • Makes 12 Mega Cookies and 24 - 32 small.
  • Let cookies cool before transferring to baking rack or counter.
  • Enjoy!
  • Seal cookies after they have cooled. Freeze up to 3 months or will keep up to 5 days.


For thicker cookies, you can refrigerate for 10-15 minutes, but you will have to add a minute or two on to the baking time.
You can also add the peppermint to the top right after they come out of the oven if you don't want browning on your white chocolate.
For more extra peppermint flavor, add ¼ teaspoon peppermint extract.