Peanut Butter Cookies with M&Ms
Soft and chewy peanut butter cookies filled with M&Ms are the ultimate cookie obsession! Super delicious and just 10 minutes preparation time!
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Servings: 24 cookies
Calories: 178kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 115 g butter room temperature
- 100 g brown sugar
- 50 g caster sugar
- 185 g peanut butter smooth and creamy
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon bi-carb soda
- 160 g plain flour
- pinch of salt
- 40 g quick oats
- 100 g M&Ms
- 80 g chocolate chips
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Line two baking trays with baking paper and set aside.
- Place the softened butter, brown sugar and caster sugar into a bowl. Beat with handheld beaters or a stand mixture on high speed until pale and creamy.
- Add the peanut butter, egg and vanilla extract and mix again until creamy.
- Add the plain flour, bi-carb soda and salt and mix on low speed until combined.
- Add the quick oats, M&Ms and chocolate chips and stir through with a spoon until combined.
- Roll tablespoon-sized balls of the mixture and place onto the prepared trays. Press down slightly. Decorate with extra M&Ms (optional) and then chill for 30 minutes in the fridge.
- Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook - you want them to be soft and chewy).
- Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Line two baking trays with baking paper and set aside.
- Insert the butterfly into the Thermomix bowl. Add the softened butter, brown sugar and caster sugar. Mix on Speed 4, 2 minutes (scraping down the sides of the bowl occasionally).
- Add the peanut butter, egg and vanilla extract and mix again on Speed 4, 1 minute. Remove the butterfly.
- Add the plain flour and bi-carb soda. Mix on Speed 4, 10 seconds.
- Add the quick oats, M&Ms and chocolate chips and mix on Reverse, Speed 2, 10 seconds (or until combined).
- Roll tablespoon-sized balls of the mixture and place onto the prepared trays. Press down slightly. Decorate with extra M&Ms (optional) and then chill for 30 minutes in the fridge.
- Bake for 10 minutes or until just starting to turn slightly golden on the very outside (do no overcook - you want them to be soft and chewy).
- Allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
Ingredients Info
- butter – salted or unsalted butter can be used for this recipe
- brown sugar – you can use light brown sugar or dark brown sugar in this recipe. The darker the brown sugar, the chewier the cookies will be.
- caster sugar – also known as superfine sugar. Caster sugar dissolves when creamed with butter making it perfect for cookies.
- peanut butter – I love homemade peanut butter… but when it comes to this peanut butter cookie recipe, you’ll need to use store-bought smooth and creamy peanut butter (like Kraft) as it holds the cookies together perfectly and gives them a beautiful texture.
- bi-carbonate soda – also known as baking soda
- pinch of salt – omit if using salted butter
- quick oats – also known as instant oats are used in this recipe as they’re finer than rolled oats.
- M&Ms – I use chocolate M&Ms but you can use peanut M&Ms or any variety you like.
- chocolate chips – you can buy chocolate chips or chocolate baking bits from the baking section of the supermarket. These small pieces of chocolate hold their shape when baked.
Nutrition
Calories: 178kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 102mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Calcium: 17mg | Iron: 0.9mg
