Peanut M&M Cookies are soft, chewy, and full of salted peanuts and M&M chocolate. It is a one-bowl recipe that is easy to make and perfect for all occasions.
I love snacking salted peanuts every day and always buy in my monthly provisions every month. Making chutneys and adding to my variety of rice dishes is a regular happening in my kitchen. Without peanuts in my kitchen counter is a rare sight. LOL!
Talking about these cookies, I love M&M for their taste and lovely beautiful colours, so I tried to incorporate them with my favourite salted peanuts. The combination of the taste of mildly salted peanuts and sweet M&M is mind-blowing. Yes, you should try and experience it.
The texture of this cookie is not the same as any other cookie. It is soft, chewy, sweet, and loaded full of peanut flavour. The crunchiness of peanut and thin crisp outer shell of M&M milk chocolate make us snack more. Every bite is divine!
Ingredients needed for peanut M&M cookies
- all-purpose flour
- caster sugar
- cane sugar
- salted shelled peanuts
- M&M milk chocolate
- butter
- baking powder
- fruit & nut flavour
- salt
Let’s see how to make peanut M&M cookies
It is a simple one-bowl recipe and, it all needs just one bowl and spatula to whip. I used an electric hand beater to whisk butter and sugar. If you don’t have one, no worries, use the spatula to whisk. It hardly takes five more minutes for butter and sugar to combine.
Let’s see the making process briefly. Firstly in a bowl, add butter, sugar, and cane sugar and whisk well. Let it combine well. Secondly, sieve the dry ingredients into the butter mixture and gently fold in with a spatula. Thirdly, add fruit & nut flavour, shelled salted peanuts, and chocolate M&M and fold gently. That’s it! The cookie batter is ready to bake.
Finally, preheat the oven to 180 C. In a non-stick baking tray, scoop to form a round ball of cookie dough and place them on a tray. Gently press the cookie ball and make it flat. Don’t worry, as this cookie will not spread as like other cookies.
Bake for 12 to 14 minutes. Cookies will be soft and look undone. Don’t panic! They will be firm as they cool. After cooling for a couple of minutes on the baking tray, transfer the cookies onto the cooling rack to cool thoroughly before storing them in an airtight container or jar.
Variations
You can use whole wheat flour or 50:50 ratio of all-purpose flour and whole wheat flour for this cookie.
As this is peanut M&M cookies, I prefer there should be only these main two mix-ins. If you wish, add some dried fruit and no other nuts because you will be missing peanutty flavour.
I added fruit & nut flavour to these cookies. Vanilla flavour also goes well with this cookie.
You can skip cane sugar and go for regular sugar. But, you will miss out on the lovely golden brown color in the cookies.
Frequently Asked Questions
Store the cookie dough in an airtight container or cling wrap and freeze it.
It stays fresh for more than two to three months.
Store the cookies in an airtight container at room temperature for more than ten days. You can store it in the fridge for more than a month.
You can use both salted or unsalted shelled peanuts for this recipe.
More Cookie recipes you may like to try
Eggless Butter Cookies/Biscuits
Mint Biscuits/Mint Biscuits(Eggless)
Coconut and Pecan Cookies(Eggless)
Vanilla and Chocolate Twin Custard Cookies
Eggless Tutti Frutti Cookies(Eggless)
Cranberry Chocolate Chip Cookies
Vanilla Custard Powder Cookies(Eggless)
Chocolate Cream Sandwich Cookies
Quick Simple Coffee Cookies(Eggless)
Let’s see the step by step preparation of peanut M&M cookies
In a wide dry bowl, add butter and sugar and whisk until it combines well.
To it, add cane sugar and whisk again for two to three minutes.
Now sift in all the dry ingredients, all-purpose flour, baking powder, and salt to the butter-sugar mixture and gently mix with a spatula.
Add in fruit &nut flavour and mix until well.
Finally, add shelled salted peanuts and M&M milk chocolates to the cookie dough and gently mix until it is well combined.
Preheat the oven to 180 C. Make round balls out of the cookie dough to even-sized balls. Place it on a nonstick baking tray.
Gently press the cookie ball and make it flat. Don’t worry, as this cookie will not spread as like other cookies. Bake it for 12 to 14 minutes.
Cookies will be soft and look undone. Don’t panic! They will be firm as they cool. After cooling for a couple of minutes on the baking tray, transfer the cookies onto the cooling rack to cool thoroughly.
A soft and chewy cookie is ready to munch. It is perfect for evening snacks, desserts, and kid’s snack boxes.
I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Baking!
Notes
Mix the shelled peanuts and M&M chocolates finally to the cookie dough. You can make big batches of cake dough ahead of time and bake when you get time during the holidays.
PEANUT M&M COOKIES
Equipment
- Electric Hand Beater
- Wide bowl
- Spatula
- Microwave Convection Oven
Ingredients
- 1 cup all-purpose flour
- ½ cup caster sugar
- ¼ cup cane sugar
- 0.4 cup butter
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup shelled salted peanuts
- 25 g m&m chocolate
Instructions
- In a wide dry bowl, add butter and sugar and whisk until it combines well.
- To it, add cane sugar and whisk again for two to three minutes.
- Now sift in all the dry ingredients, all-purpose flour, baking powder, and salt to the butter-sugar mixture and gently mix with a spatula.
- Add in fruit &nut flavour and mix until well.
- Finally, add shelled salted peanuts and M&M milk chocolates to the cookie dough and gently mix until it is well combined.
- Preheat the oven to 180 C. Make round balls out of the cookie dough to even-sized balls. Place it on a nonstick baking tray.
- Gently press the cookie ball and make it flat. Don’t worry, as this cookie will not spread as like other cookies. Bake it for 12 to 14 minutes.
- Cookies will be soft and look undone. Don’t panic! They will be firm as they cool. After cooling for a couple of minutes on the baking tray, transfer the cookies onto the cooling rack to cool thoroughly.
- A soft and chewy cookie is ready to munch. It is perfect for evening snacks, desserts, and kid’s snack boxes.
Notes
Nutrition
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