These Frosted Mint M&M Cookies are amazing. They take the amazing taste of M&Ms and combine it with mint to make the ultimate cookie.
I love cookies. I love M&M’s. Combine the two and I am in heaven. I’ll be honest, sometimes the dough doesn’t even make it to the baking stage. I came up with this cookie basically because I needed to get rid of some Mint M&M’s before I ate the entire bag in one sitting. When the first batch was completed, I thought they needed a little something more. So, on came the frosting. With a touch of peppermint and the crushed M&M’s these quickly became a cookie holiday favorite.
How do you make Frosted Mint M&M Cookies?
Heat oven to 375°F.
Combine butter, sugar, brown sugar, eggs and vanilla in a bowl.
Beat at medium speed until creamy.
Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed. Stir in 1 cup of M&M’s and 1 cup of Mint M&M’s.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake 10-12 minutes or until light golden brown.
Cool 2 minutes on cookie sheet; remove to a cooling rack.
In a large bowl, cream together the confectioner’s sugar and shortening until smooth. Gradually mix in the milk and peppermint with an electric mixer until smooth and stiff, about 5 minutes.
Cookie Baking Tips:
Can you freeze these cookies?
All cookies can be frozen, but it is best to wrap them individually to freeze them and only do this once they have cooled completely. Another way to freeze them is to stack them in layers in a Ziplock or container, separating the layers using parchment paper. I personally love individually wrapping them as I feel they taste better. Do not freeze after frosting.
How long will cookies stay fresh in an airtight container?
Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature and stored in an airtight container. It is best if you frost before serving.
Can you freeze the dough?
This cookie dough can be easily frozen but it is best if you portion about the dough beforehand. Scoop the cookie like you were going to bake them and just place on parchment paper. Then wrap the parchment paper in plastic wrap or store in an airtight container. Before you bake preheat the oven, following the cookie recipe suggested temperature. Stick on a baking sheet lined with parchment paper, placing 2 inches apart, the only thing you will need to change is adding an extra 1-2 minutes to the baking time for the frozen dough.
My favorite kitchen tools used to make Frosted Mint M&M Cookies
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.
Do you love M&M cookies? Check out these Best Ever Frosted M&M Cookies
Don’t forget to pin this to your favorite Pinterest board to save for later!
Frosted Mint M&M Cookies
M&M Mint Cookies
- 1 1/2 cups Land O Lakes® Butter softened
- 1 1/4 cups sugar
- 1 1/4 cups firmly packed brown sugar
- 2 Land O Lakes® Eggs
- 1 tablespoon vanilla
- 4 1/4 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup M&M’s
- 1 1/2 cup Mint M&M’s
- 4 cups confectioner's sugar
- 1/2 cup shortening
- 5 tablespoons milk
- 1 teaspoon peppermint extract
- 1/2 cup M&M’s crushed
- 1/2 cup Mint M&M’s crushed
- Heat oven to 375°F.
- Combine butter, sugar, brown sugar, eggs and vanilla in a bowl.
- Beat at medium speed until creamy.
- Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed. Stir in 1 cup of M&M’s and 1 cup of Mint M&M’s.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
- Bake 10-12 minutes or until light golden brown.
- Cool 2 minutes on cookie sheet; remove to a cooling rack.
- In a large bowl, cream together the confectioner's sugar and shortening until smooth. Gradually mix in the milk and peppermint with an electric mixer until smooth and stiff, about 5 minutes.
Kids review: My kids are the biggest M&M fans. Well behind me of course! They love this cookie but only 4 to 1 like it with frosting. Jersey (5 years) was the one who didn’t want it with frosting, she searches for the cookie with the most M&M’s and is a happy camper. Cannon (3 years) and Madden (6 years) on the other hand were licking the frosting bowl clean.