Hello lovely readers, how are you? I hope you are enjoying the summer and maybe even some days off.
Today’s temptations are delicious peanut cookies topped with M&M’s and chocolate chips.
I had cookies quite similar to these when I was at the Magnolia Bakery in LA last year, and since it was October the M&M’s were pink to mark the Breast Cancer Awareness month.
I add the M&M’s after the cookies have been baked, that way they don’t crack during baking.
Pretty in pink!
Peanut cookies with pink M&M’s
- 1 cup (230 g) unsalted butter, at room temperature
- 3/4 cup (170 g) regular sugar
- 3/4 cup (150 g) soft light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup (150 ml) peanut butter
- 9 oz. (250 g) chocolate chips
- 3 1/2 oz. (100 g) salted peanuts
- a handful of M&M’s
Preheat the oven to 350 °F (175 °C). I always use the fan setting when I make cookies.
Put the butter and sugars into a mixing bowl and beat until fluffy, about 3 minutes.
Add the eggs, one at a time.
Add the vanilla extract and beat for another 2 minutes.
Put the flour, baking soda and salt into a separate bowl and stir to mix.
Add the flour mixture and peanut butter and stir until well blended.
Stir in the peanuts and chocolate chips.
Use an ice cream scoop to make the cookies, one scoop per cookie. Arrange on to lined baking trays and bake for 9-11 minutes.
When the cookies are done I like to top the cookies with some M&M’s and some extra chocolate chips. You need to do this when they’re just out of the oven.
Leave to cool on the trays for 10 minutes, then transfer to a wire rack, or enjoy them straight away!
I wish you all a wonderful evening, and a great start to the new week.
Hugs from me to you.