Recipe Ingredients:

• 1/2 cup M&M’S Red & Green Milk Chocolate, divided
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 1 egg
• 1 tbsp low-fat milk
• 1/4 tsp red food coloring gel
• 1/2 tsp peppermint extract
• 1/4 cup white chocolate chips, melted

Directions:

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes (+ 1 hour 30 minutes standing time)

1. Chop 1/4 cup M&M’S Red & Green Milk Chocolate.
2. In medium bowl, whisk together flour, baking powder and salt.
3. In large bowl, using handheld electric mixer, beat together sugar and butter until light and fluffy. Beat in egg and milk until incorporated. Beat in flour mixture just until blended. Divide dough in half and transfer half to another medium bowl. To one bowl, stir in red food coloring gel. To the other dough, stir in chopped M&M’S and peppermint extract.
4. Shape each dough into a disk and wrap in plastic wrap. Chill dough for at least 1 hour.
5. Preheat oven to 350˚F.
6. Divide each dough into 12 portions. Roll 1 portion of red dough into a 6-inch rope, and roll 1 portion of M&M dough into another6-inch rope. Place the 2 dough ropes side-by-side and twist together. Transfer to parchment paper–lined baking sheet and curve top of twisted rope to resemble a candy cane. Repeat with remaining portions of dough, spacing cookies at least 2 inches apart.
7. Bake for 10 to 12 minutes or until lightly golden just around edges and tops are set. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
8. Decorate candy canes with remaining whole M&M’S, using melted white chocolate to adhere.

Tip: :

• If preferred, flavor cookie dough with vanilla extract or almond extract with the milk in Step 3.
  
  

Nutrition Facts

Per 1 cookie

• Calories 200
• Fat 9g
• Saturated Fat 5g
• Cholesterol 30mg
• Sodium 80mg
• Carbohydrate 29g
• Fiber 1g
• Sugars 16g
• Protein 3g