What better way to celebrate the month of March and welcome spring with some green! These can be a very versitile cookies. Prior to baking you can top them off with just about anything your heart desires. I ran out of mint M&M’s (since my husband found my stash) so I had to use some butterscotch chips at one point.

 

This recipe yields 54 cookies using a size 60 scoop.

Pre directions: preheat oven to 350 degrees and paperline two half sheet pans with parchment paper.

 

Ingredients:

2 cups of Ap flour

1/2 cup whole wheat flour

3/4 cup Dutch processed cocoa

2 large eggs

1 cup raw sugar

1 cup white sugar

1 stick unsalted butter (softened to room temp)

3/4 cup vegetable shorten

2 tsp pure high quality vanilla extract

1 tsp baking soda

1/2 tsp kosher salt

162 Mint M&M’s

Cooking spray

Directions:

1. Cream butter, shorten, and both sugars in stand mixer on medium to medium high speed.

2. Add vanilla and eggs one at a time. Beat after each addition. Set aside.

3. In a seperate bowl whisk together both flours, cocoa, salt, and soda.

 

4. Gently add flour mixture to creamed batter and mix on low to incorporate.

 

5. Once everything is well mixed and without dry residue remove paddle attachment and scoop cookies onto the pan by using #60 scoop. Sccop evenly 12 cookies to a 1/2 sheet pan.

6. Spray bottom of drinking glass with cooking spray to flatten the cookie slightly. 

  

 

7. Place 3 M&M’s to a cookie and press slightly to prevent the candy from falling out of place

  

 

8. Bake for 9 minutes on 350 degrees. Allow cookie to cool for 1 minute on tray and then remove to wire rack to cool the remainder of the way.

 

Enjoy !