Ingredients

The following ingredients have 24 Servings
  • 1 cup (2x 4 oz sticks/226 gr) softened butter
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 1/2 cups all purpose flour ((might need more))
  • ¾ cups unsweetened cocoa
  • ½ tsp salt
  • ¼ tsp baking soda ((optional))
  • 1 1/2 - 2 cups mini Christmas M&Ms

Instruction

  • In a bowl sift together flour, cocoa powder, salt and baking soda. Set a side.
  • In the bowl of a stand mixer with the paddle attachment beat butter and sugar for 3 minutes until creamy.
  • Add in egg and beat on low until combined. Add vanilla extract and mix for 30 more seconds.
  • Gradually add in flour-cocoa mixture, mixing on low speed until everything is well combined.
  • This dough is sticky, using a rubber spatula scrape down the sides of the bowl and a ball. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • When ready to bake the cookies: I used a small cookie scoop to scoop out balls from the chilled dough. Then I rolled them in mini Christmas chocolate M&Ms ( add as many as you'd like), place on parchment paper lined baking sheet, press with your palm to flatten a little and refrigerate for at least 30 minutes.
  • Preheat oven to 350 F (177 C). Bake cookies for 8-10 minutes. Let them cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack.
  • Store cookies in air tight container for up to a week.