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Peanut M&M cookies

I’ve been tinkering with a peanut M&M’s® cookie recipe for some time. I’d been trying to make a peanut butter cookie dough as the most obvious accompaniment but finally resolved that the flavour of the M&M’s® was getting lost. I tried a simple chocolate cookie dough recipe today and it worked so much better.  I’ve been quite restrained in terms of the M&M’s® to cookie dough ratio and you can go as crazy or as civilised as you like. I found this amount of M&M’s® per cookie was just spot on.




Preheat the oven to 170°C (150°C fan) 338°F (302°F fan) and line 3 baking sheets with baking parchment.

In a freestanding mixer with the paddle attachment, cream together the butter, coconut oil and sugars until smooth.

Sift the flours, bicarbonate of soda, baking powder, cocoa and salt into a large bowl.

In a jug beat the eggs with the vanilla before adding to the butter/sugar and mix until well combined.

Add the wet ingredients to the dry ingredients and stir with a large wooden spoon until combined.

Make large 1/8th cup sized mounds of dough and divide between the baking sheets, leaving plenty of space between each to allow for spreading.  I get a yield of 18 cookies.

Press your M&M’s® into each mound of cookie dough.  They’ll look a little crowded right now but as the cookie spreads the M&M’s® will travel with them and spread out evenly as if by magic!

Bake for 10-12 minutes then transfer to a wire rack to cool.


M&M’s® are manufactured by Mars Incorporated. They were first produced in the USA in 1941 but are now sold in over a hundred countries. The candy coating was a solution to helping US soldiers to carry chocolate without it melting, as reflected by the company’s longest-lasting advertisement slogan: “Melts in your mouth, not in your hand.”