M & M Holiday Cookes

These are huge favorites in our house! For Christmas we use the red and green M&M’s, but the fun thing is you can use different holiday M&M’s throughout the year. Red/white/pink for Valentine’s day and pastel colors for Easter!

Ingredients:

• 1 cup unsalted butter
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups M&M’s

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.

In a separate bowl mix together the flour, baking soda and salt. Add into the butter/sugar mixture and mix until just combined. Add in the M&M’s. Refrigerate dough for 15 to 60 minutes (up to 24 hours), if time allows.

Using a medium scoop, scoop the cookie dough onto the baking sheet about 2 inches apart. Bake for 7-10 minutes until edges are barely golden brown. Allow cookies to set on pan for 2 minutes and then remove to a cooling rack. Store in an airtight container for up to 3 days.

Chocolate Peppermint Ganache Cookies

For the cookies:

• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cocoa
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

For the ganache:

• 16 ounces semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 cup crushed candy cane pieces

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside
2. In a medium bowl, whisk together flour, baking soda, salt and cocoa. Set aside
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chips. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. Bake cookies for 8-10 minutes. You want the cookies to still be soft in the center, do not over bake. Remove from the oven and let sit on the baking sheet for 3 minutes. Move to a cooling rack and cool completely.
5. When the cookies are almost cool, make the ganache. Add the chocolate to a large bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate. Let the mixture for 30-45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
6. Line out a large sheet of parchment paper or wax paper. Dip the cookies, halfway, into the warm ganache. Place the dipped cookies on paper and sprinkle with the candy cane pieces. Let cookies sit until ganache hardens, about 2 hours. To speed up the process you can place the cookies in the refrigerator to chill.

A few tips….

• I love to use these parchment paper sheets when baking! I actually use them for all kinds of things…like roasting veggies!
• Make sure not to over bake these cookies, I always check them at about 8 minutes and they maybe need 1-2 minutes more depending on your oven
• Make sure you sprinkle the candy cane pieces onto the cookies right after you dip them in the ganache! Otherwise the chocolate will start to dry and you want the pieces to stick.