Ingredients
Equipment
Method
- Preheat the oven to 350°F and line the cookie sheet with parchment paper or a silicone mat.
- Whisk together flour, cocoa powder, baking soda, and salt in a non-slip bowl.
- Cream the sweet cream butter with sugar and brown sugar using an electric mixer until light and fluffy, then add eggs one at a time and vanilla.
- Gradually mix in the dry ingredients until just combined, then fold in half of the M&Ms.
- Roll dough into 2-inch balls and place them on the prepared sheet, pressing remaining M&Ms into the tops. Bake for 9 to 11 minutes.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- In a microwave-safe bowl, soften frosting, mix in green food coloring until uniform, and inject frosting into cooled cookies using a flavor injector.
Nutrition
Calories: 298kcalCarbohydrates: 43gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 41mgSodium: 144mgPotassium: 85mgFiber: 1gSugar: 29gVitamin A: 307IUCalcium: 18mgIron: 1mg
Notes
For chewier cookies, chill the dough balls for 30 minutes before baking. Store filled cookies in an airtight container at room temperature for best flavor within 2 days. Unfilled baked cookies can be stored for up to 5 days or frozen for 2 months. Make sure to cool the cookies completely before injecting frosting to avoid a soggy interior. Be cautious with liquid food coloring, as gel colors are recommended for better consistency.
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