Peanut M&M Cookies
These peanut M&M cookies are soft, chewy, and packed with crunchy chocolate peanut candies. Made with a simple brown sugar cookie dough (no peanut butter), they’re quick, easy, and perfect for any occasion!
Equipment
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Ingredients
- 226 grams unsalted butter melted
- 100 grams granulated sugar
- 100 grams brown sugar light or dark
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 335 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 180 grams peanut M&Ms
Instructions
- Melt the butter and let it cool slightly. Whisk the melted butter, sugar, and brown sugar together in a large bowl until well combined.226 grams unsalted butter, 100 grams granulated sugar, 100 grams brown sugar
- Whisk in the egg, egg yolk, and vanilla.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Fold the flour, baking powder, baking soda, and salt in with a rubber spatula until a few dry streaks of flour are left.335 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Fold in the peanut M&Ms until evenly distributed. Cover the bowl with cling wrap and let chill for at least 2 hours or overnight.180 grams peanut M&Ms
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop cookie dough onto the cookie sheet, leaving 1-2 inches between each.
- Bake for 10-14 minutes until the edges are golden brown and the middles look puffy and slightly underdone.
- Remove the cookies from the oven. Let cool on the hot tray for 5 minutes before transferring to wire cooling rack. Allow to cool completely and enjoy.
Video
Notes
Don't skip the chill time! If you don't chill the dough, the cookies will spread too much in the oven.
Storage: Store at room temperature in an airtight container for up to 4 days.
Freezing: Completely cool baked cookies can be frozen in an airtight container for up to 3 months. Thaw on the counter for a few hours before eating.
To freeze cookie dough, scoop it onto a baking sheet and freeze for 2 hours. Transfer frozen cookie dough balls to an airtight container and freeze for up to 3 months. Bake from frozen, adding a few minutes on to the bake time.
Nutrition
Serving: 1cookieCalories: 258.5kcalCarbohydrates: 32.2gProtein: 3gFat: 13.2gSaturated Fat: 8.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.9gTrans Fat: 0.4gCholesterol: 48.4mgSodium: 151.3mgPotassium: 35.6mgFiber: 0.8gSugar: 17.3gVitamin A: 363.8IUVitamin C: 0.1mgCalcium: 31.3mgIron: 1.1mg
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